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Pasta Portabellini

Serves 2

  • 1 Tbsp olive oil
  • 3 cloves garlic, crushed
  • 4-6 oz. Portobelo or portobellini mushrooms, sliced
  • red bell pepper, in strips
  • zucchini, sliced
  • 1 Tbsp parsley
  • tsp onion salt
  • tsp rosemary
  • 1 Tbsp butter
  • 1 Tbsp flour
  • 3/4 cup hot vegetable stock
  • 1 Tbsp soft chevre
  • 6 oz dry fusilli pasta

1. Heat the oil in a large frying pan. Add the garlic, saute for a minute, then add the mushrooms, pepper and zucchini. Saute until well cooked (keep going until everything else is ready, but make sure it doesnt burn). Toward the end, add the salt, rosemary and parsley.

2. Melt the butter in a small saucepan. Add the flour and mix well. Gradually, add the soup stock, mixing well after each addition, and stirring constantly until it boils. The resulting mixture should be a thinnish sauce. Add the chevre, and stir until it melts. Dont let this sauce burn.

3. Cook the pasta until al dente (slightly chewy, but cooked through). Drain, return to pot, and add mixtures 1 and 2. Mix thoroughly and serve hot.