Sunday, February 13, 2011

Vegetarian Pasta al Forno

I am at Penn State for the weekend. For Valentine's Day maybe? But most likely no, because Alex and I don't celebrate V-Day. We're too cool. Or he is. I would totally celebrate it.
I love Penn State. It's the best place on earth, don't get me wrong, but, I can tell I am no longer in college. Right now, Alex's upstairs neighbors are blasting music. Horrible awful music. But it doesn't bother me because it's 9:30 at night. You know when it does bother me?
When they played it last night from 1:00 in the morning until 3:00 in the morning, took a two hour break, and then played it from 5:00 to 7:00. In the morning. I about lost it. So, as much as I love Penn State and college and my friends and my boyfriends, this ain't the place for me.
And though I love Waffle Shop (not Waffle House), Panda Express at the Hub and the outstanding tomato, basil and mozzarella panini in the dining hall, sometimes good old suburban cooking is the way to go, so when you have a little more time, whip up this creamy vegetarian pasta dish, from Wegmans.
You'll see the recipe calls for basting oil. Well, basting oil can be expensive, so I whipped together my own version with equal parts olive oil and canola oil and a sprinkle of parsley, garlic powder and thyme. Feel free to play around with those flavors, and Happy Valentine's Day Eve!

Vegetarian Pasta al Forno
1 box (14.5 oz) Penne Rigate cooked per pkg directions
2 pkgs (8 oz each) Food You Feel Good About Sliced Baby Bella Mushrooms
1 head cauliflower, cut into flouretts
1/4 cup plus 2 Tbsp Basting Oil, divided
Salt and pepper to taste
1 cup Italian Classics Parmesan Cream Sauce (available in most grocery stores)
2 cups Cream of Mushroom Soup
1 1/2 cups frozen peas
Zest of 1 lemon (1-2 tsp)
1 pkg (.25 oz) Fresh Thyme, stripped, leaves rough chopped
3/4 cup Shredded Parmigiano-Reggiano, divided
2 tbsp Extra-Virgin Olive Oil
1/2 cup Panko Bread Crumbs

1. Preheat oven to 450F. Toss mushrooms, cauliflower, and 1/4 cup basting oil in bowl. Season to taste with salt and pepper. Spread on baking sheet in single layer. Roast 25-30 min until mushrooms are lightly browned. Remove from oven; set aside. Reduce oven temp to 375 degrees.
2. Rinse cooked pasta with cool water; transfer to large mixing bowl. Add mushroom and cauliflower mixture, cream sauce, mushroom soup, peas, lemon zest, thyme, 1/4 cup cheese, and olive oil. Stir together to blend. Season to taste with salt and pepper.
3. Add panko, remaining 2 Tbsp basting oil, and remaining 1/2 cup cheese to small bowl; stir to combine. Set aside.
4. Spray braising pan with nonstick cooking spray. Transfer pasta mixture to pan; top with panko mixture.
5. Bake about 1 hour until thoroughly heated and top is golden brown.

1 comment:

Christina said...

mmm i love baked pasta