Vegetarian Recipes Pt 1: Fettuccine With Roasted Eggplant, Mushrooms, Ricotta, and Arugula

I want to share a collection of vegetarian recipes I’ve made over the past few months that I really enjoyed. I’m not a vegetarian, but for environmental and ethical issues, I’m trying to eat less meat. Cameron and I actually tried out a vegetarian diet for a couple months to help adjust our tastes and I think that time has given me more of an appreciation for vegetables. Cooking changes when you can’t rely on a piece of meat to add interest or flavor, so I also think cooking without meat can be a really good opportunity to try out different spices and flavors.


Some of these dishes came from recipes, some did not. I’ll link any recipes I used and I’ll write down how I made anything that didn’t have a recipe. I hope you try some of these dishes out! PSA- My blog isn’t all food. So, sorry if this is your first encounter with my blog.


Fettuccine With Roasted Eggplant, Mushrooms, Ricotta, and Arugula
1 pack arugula
1 box fettuccine (really, however much pasta you think you can handle)
2 large cans crushed tomatoes
1 large can petite diced tomatoes
6+ cloves garlic
1 onion
1 pack mushrooms
2 eggplants
salt and pepper
olive oil
balsamic vinegar
ricotta
parmesan


Preheat oven to 425. Slice your eggplants in half, then in long sections (I guess you could also do round cross-sections). Coat with olive oil, lay on baking sheet, sprinkle with salt and pepper, roast until golden brown. Meanwhile, cook shopped onion and garlic in a generous amount of olive oil. Add in mushrooms. Salt and pepper to taste. Add crushed tomatoes and diced tomatoes. Add good balsamic vinegar (if it’s not the texture of syrup, it isn’t good balsamic vinegar) or sugar if you like a sweeter marinara sauce. Simmer 30-45 minutes. Cut roasted eggplant, add to sauce. Cook fettuccine.


Serve fettuccine with hot marinara sauce, top with parmesan, a spoonful of ricotta, and a handful of raw arugula.


In my experience, the arugula wilted just a little on the hot pasta, but by not cooking it you can maintain the delicate peppery flavor that makes it worth eating. Also, the roasted eggplant will add a better flavor than just dicing the eggplant and cooking it in the sauce.


PS- here’s what your roasted eggplant should look like:


Written by c.l.collins

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