It’s still Lent season, but this was not a Lent-friendly dish. However, it was a dish I made twice and one that had absolutely no leftovers, twice.
Who knew fettucine alfredo was so easy to make? I mostly followed a video from Tasty on 4 ways to make fettucine and went with the second version in. But of course, I altered it.
Here’s my version, a Vegetarian Fettucine Alfredo
- 1 package fettucine pasta
- 2 packages of baby bella mushrooms; or 1 pack of 4 portobellos, sliced
- 2 medium onions, chopped
- garlic cloves, minced (no number because I like a lot but some ppl only like a little)
- half a bunch of spinach
- 1 cup grape tomatoes
- 1/4 cup chopped parsley
- 2 cups heavy whipping cream
- freshly grated parmesan cheese to taste
- salt and pepper to taste
- Olive or grapeseed oil
- Fill a large pot about 3/4 of the way up, add about 1 tbsp salt and bring to a boil. Add pasta and cook until you’re satisfied with how cooked it is. A lot of people like their pasta “al dente” aka firm to the bite. I don’t because I think that’s stupid and undercooked, so I like mine to cook a little longer but not so long that it starts disintegrating.
- Drain your pasta and set aside.
- With medium-high heat on, in the pot you used to boil your pasta, add about 2-3 tbsp of oil, chopped onions and garlic. Cook until they JUST start to get translucent, then add your tomatoes and sliced mushrooms. Add salt and pepper.
- Once the mushrooms start to shrink, about 3-4 minutes, add in your spinach. After your spinach is no longer crisp, add in your heavy whipping cream, simmer for about 2-3 minutes then add in parsley and stir.
- Turn off the heat and add in your pasta, mix together well. Season with salt and pepper as needed. Serve!
Tasty video for those who like cooking visuals like me:
I’m back with a delicious recipe I tried out this morning/afternoon. Afternoon, cause I got out of bed at 11:15 and didn’t finish this until after 12, BUT ANYWAY.
I wanted to eat something different from just cereal or eggs or toast, so I got my ass on Foodgawker as usual and found this easy Lemon Dutch Baby with Berry Compote and put myself to work. It’s not too sugary-sweet or too weird and foreign. I thought it was going to turn out like the Finnish “pancakes” I made like 6 years ago, but I realized when I started eating that it’s a whole lot like the Clafoutis recipe I make, except loads simpler to prepare.
Here’s the breakdown of ingredients and directions. I did not make the whipped cream, but I did make the berry (CHERRY!) compote.
for the Dutch Baby:
zest of 1 lemon
1 cup all purpose flour
1 cup milk
3 tablespoons sugar
3 tablespoons + 2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/2 teaspoon salt
for the Berry Compote:
2 cups frozen berries (‘triple berry’)
juice of 1 lemon
1 tablespoon sugar
for the whipped cream:
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream
your whipped topping of choice
- Remove frozen berries from freezer, in a bowl combine berries, lemon juice, and tablespoon of sugar. Toss to mix. Set aside to thaw, toss occasionally while dutch baby is cooking.
- Place 12 inch cast iron (or oven safe skillet) in oven, preheat to 425º F.
- In a blender add lemon zest, flour, eggs, milk, sugar, 3 tablespoons butter, vanilla extract, and salt. Blend until combined.
- Once oven is preheated and skillet is hot, use oven mitts to remove the skillet. Add the remaining 2 tablespoons of butter to the skillet, swirl the skillet until the butter melts and the sides and bottom of the skillet is covered in butter.
- Pour the batter from the blender into the skillet. Return skillet to oven.
- Bake 22-24 minutes until edges are golden brown.
- If you are making your own whipped cream add vanilla and heavy whipping cream to the stand of an electric mixer. Beat on high 1-2 minutes until whipped cream is to preferred consistency.
- Give Berry Compote a final stir and pour over the Dutch Baby, top with Whipped Cream. Serve immediately.
I’ve been sick this past week, but I’m feeling good enough today to update.
I had gluten-free vegetarian pizza a couple weeks ago with goat cheese, tomatoes, onion, and spinach. It turned out pretty good, although the edges were REALLY hard and I had to stop eating them at some point for fear of breaking my teeth.