This mushroom and goat cheese tart brings together buttery puff pastry, tender crimini mushrooms, sweet shallots, thyme, and creamy goat cheese in one savory, sliceable bake. It has the cozy charm of a mushroom phyllo pie, but puff pastry gives it an easier, golden, bakery-style finish. The filling stays rich without feeling heavy, and the crisp edges make it a smart choice for brunch, appetizers, or a quick vegetarian dinner.

What is goat cheese?

Goat cheese is cheese made from goat’s milk. It is often called chèvre, especially when it is fresh, soft, and tangy. The texture ranges from creamy and spreadable to firm and aged. In this tart, soft goat cheese melts into the eggs and gives the filling a bright, savory flavor.

Goat cheese developed thousands of years ago after goats became one of the earliest domesticated animals. Food historians often place early goat milk use and cheesemaking in ancient farming cultures of the Fertile Crescent and surrounding regions. This area covers Iraq, Syria, Lebanon, Jordan, Israel, Palestine, southeastern Turkey, and western Iran. The first cheeses likely formed when milk curdled during storage or travel.

How many different types of edible mushrooms are there?

There are hundreds of edible mushroom species, and some guides list more than 500 verified edible kinds. Most home cooks use a much smaller group. Common culinary mushrooms include white button, crimini, portobello, shiitake, oyster, porcini, chanterelle, morel, maitake, beech, enoki, and king trumpet.

For a mushroom goat cheese tart, crimini mushrooms are a strong choice. They are easy to find, affordable, and fuller in flavor than white button mushrooms. They also cook down well, which helps prevent excess moisture from softening the puff pastry.

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Other mushrooms also work well in this tart when they are cooked until their moisture evaporates. White button mushrooms keep the flavor mild, while shiitake mushrooms add deeper umami. Oyster mushrooms bring a tender, delicate bite, and chopped portobello mushrooms make the filling heartier. For more gourmet mushrooms use maitake, beech, king trumpet, porcini, and chanterelles.  They can also add more character, especially when mixed with crimini mushrooms for a layered mushroom flavor.

Choose the Ingredients for Maximum Flavor

Choose mushrooms that look firm, dry, and fresh. Crimini mushrooms should have a deep brown color and a clean earthy scent. Avoid mushrooms that feel slimy or wet. Slice them evenly so they cook at the same pace and release their moisture before the tart goes into the oven.

Pick shallots that feel firm, dry, and heavy for their size. The skins should look tight and papery, not damp, wrinkled, or loose.  Use plain goat cheese for the most flexible flavor. A log-style goat cheese crumbles easily and melts gently into the filling. For puff pastry, choose a thawed sheet that is still cold. Cold pastry puffs better, keeps its shape, and creates the crisp border that makes this savory puff pastry tart feel special.

What is puff pastry?

Puff pastry is a laminated dough made by folding butter or another solid fat between layers of dough. As it bakes, the water in the fat turns to steam. The steam lifts the layers and creates a light, flaky texture. That lift is why puff pastry works so well for tarts, turnovers, and savory appetizers.

Modern puff pastry developed in Europe, with strong French and Spanish influences. Some stories credit the French painter and apprentice baker Claude Gellée, also called Claude Lorrain, but that account is more culinary legend than settled fact. Documented recipes and techniques appeared in the 1600s, and later French pastry tradition refined the method.

Puff Pastry vs Pie Crust vs Phyllo Dough

Puff pastry is light, layered, and flaky because it is laminated. Pie crust is richer and more tender, with fat worked into flour rather than folded in distinct layers. Phyllo dough is paper-thin and crisp. It usually needs brushed butter or oil between sheets.

Each dough gives a different result. Puff pastry creates a dramatic rise and crisp edge. Pie crust gives a classic savory pie feel. Phyllo dough makes a lighter, shatteringly crisp mushroom phyllo pie. For this recipe, puff pastry offers the best mix of ease, structure, and buttery flavor.

Customizing This Mushroom Tart Recipe

White button mushrooms can replace crimini mushrooms if needed. Shiitake mushrooms add deeper umami, while oyster mushrooms bring a softer texture. If using a mix, cook the mushrooms until the pan is dry. This keeps the savory mushroom tart from getting soggy.

Feta can stand in for goat cheese when a sharper, saltier bite is welcome. Cream cheese creates a milder filling. Egg substitute can replace whole eggs if preferred, though the texture may be slightly lighter. Fresh thyme gives the brightest flavor, but dried thyme works in a pinch.  You can also use marjoram or oregano.  For a more earthy taste, try sage or rosemary.  But use both sparingly as they can overpower the mushrooms.

Seasonal Variations for This Savory Puff Pastry Tart

In spring, add asparagus tips or tender spinach after the mushrooms cook down. In summer, fold in a small amount of roasted zucchini or sweet corn. Keep added vegetables low in moisture or cook them first. This helps the puff pastry stay crisp.

In fall, try roasted butternut squash, caramelized onions, or a few chopped sage leaves. In winter, use sautéed leeks, kale, or a mushroom blend with shiitake and cremini. The base recipe stays the same, so the tart feels new without becoming fussy.

What does this Mushroom and Goat Cheese Tart taste like?

The finished tart tastes earthy, buttery, and gently tangy. The mushrooms bring deep savory flavor, while the shallots add a soft sweetness that balances the goat cheese. Thyme gives each bite a cozy herbal note, and the black pepper keeps the richness from feeling flat.

Every slice has a crisp, flaky pastry edge with a creamy mushroom filling in the center. It feels elegant enough for a brunch table, but still comforting enough for a simple dinner. The flavor is savory and satisfying without being heavy, which makes this mushroom and goat cheese tart easy to serve again and again.

Mushroom and Goat Cheese Tart

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Searching for a flavorful centerpiece? These layers of flaky pastry, earthy mushrooms, and creamy goat cheese come together for a savory tart that's perfect for brunch or a light lunch. Save this recipe for your next meal inspiration.

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Ingredients

• 1 sheet puff pastry
• 8 ounces crimini mushrooms
• 1 cup shallots
• 1 tablespoon garlic
• 1 teaspoon thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups egg substitute
• 3 ounces goat cheese

Instructions

1. Preheat oven to 400.
2. On a floured work surface, roll out the puff pastry until a 10 inch circle can be cut from the dough. Carefully trim the dough into a 10 inch circle and place in a springform or deep dish tart pan. Refrigerate until ready.
3. Heat a large skillet coated with cooking spray over medium-high heat. Add the mushrooms and shallots and sauté until the mushrooms have released their juices and being to brown. Remove from heat and cool to room temperature.
4. Combine the next five ingredients (egg substitute through black pepper) in a small bowl.
5. Remove the puff pastry from the refrigerator. Arrange the mushroom mixture over the bottom of the pastry dough making sure it’s evenly distributed. Pour the egg mixture carefully over the mushrooms. Give the pan a light shake back and forth to allow the eggs to distribute evenly.
6. Dot the top of the tart with the goat cheese and bake at 400 for 20 to 25 minutes or until the eggs are set. Cool slightly before slicing and serving with the baked acorn squash.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 161Total Fat 6gSaturated Fat 3gUnsaturated Fat 3gCholesterol 11mgSodium 608mgCarbohydrates 14gFiber 2gSugar 6gProtein 14g

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The post Mushroom and Goat Cheese Tart with Puff Pastry appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

If you’re looking for a pizza that feels familiar but still has a little surprise, this potato leek pizza is the cozy twist your next pizza night needs. Thin slices of russet potato bake into a tender, almost creamy layer, while sweet leeks, garlic, thyme, mozzarella, and asiago add the kind of savory flavor that makes every bite feel rustic and satisfying. It’s simple enough for a weeknight, special enough to share, and proof that potatoes absolutely belong on pizza.

Why Potato Works So Well on Pizza

Potato on pizza feels unexpected, but once you try it, the pairing makes perfect sense. I’m using thin slices of russet potato, and they soften as they bake, creating a tender, almost creamy layer that feels comforting and hearty. The edges crisp slightly, giving each bite a mix of textures.

Potato brings an earthy flavor that blends beautifully with cheese and herbs. It behaves like both a vegetable topping and a satisfying base. When the pizza comes out of the oven, the potatoes feel like they belong there, adding warmth and richness without making the slice heavy. This is why potato pizza recipes keep popping up in rustic Italian cooking and modern homemade pizza trends.

The Flavor and Texture Pairing That Wins Skeptics Over

Potato and leeks create a flavor combination that feels both rustic and refined. The leeks soften in the oven and release a gentle sweetness that balances the potato’s earthiness. Garlic adds depth and warmth. Mozzarella melts into creamy pockets that hold everything together. Asiago brings a sharper, salty finish that keeps the pizza from tasting flat.

When you bite into it, the textures between the tender potato, silky leeks, stretchy cheese, crisp crust layer together. It’s the kind of homemade pizza that wins over people who think potato doesn’t belong on pizza. The flavors feel intentional, not experimental, and the texture is exactly what you want from a thin‑crust vegetable pizza.

 What Are Leeks and Where Do They Come From?

Leeks are part of the onion family, along with garlic, onions, shallots, and chives. They are an ancient allium believed to have roots around the eastern Mediterranean and Middle East, where related wild varieties grew before leeks became a cultivated kitchen staple. They were eaten in ancient Egypt and later became popular in Roman cooking before spreading through Europe. Because leeks grow well in cooler climates, they became especially important in European kitchens, including French, British, Irish, and Welsh cooking. That history is why they show up so naturally in soups, stews, gratins, and classic potato leek recipes.

On pizza, they soften and caramelize slightly, adding flavor without overpowering the other toppings. Their gentle sweetness pairs perfectly with potatoes, making them a natural choice for this rustic pizza recipe. They taste milder and sweeter than onions. I’m using the white and light green parts.  They’re sliced thin so they cook evenly.  If you love onion‑forward flavors but want something more delicate, leeks are the perfect topping.

 Best Topping Combinations for a Balanced Slice

This pizza works best when the toppings stay simple. I’m layering potatoes, leeks, garlic, thyme, mozzarella, and asiago. The balance comes from mixing textures and flavors.  The mozzarella cheese is creamy and the Asiago is salty and sharp.  The potatoes are tender and the leeks are sweet.  The fresh thyme brightens the pizza and keeps it from feeling too heavy.

You don’t need a sauce when the cheese provides richness and structure. The blend feels intentional and balanced. The cheese, garlic, and leeks create enough flavor and moisture on their own. A sauce would compete with the simple toppings.  This approach is common in many Italian potato pizza recipes, where the toppings speak for themselves.  If you love cheese‑forward homemade pizza recipes, this combination is perfect.

The Crust: Homemade, Store Bought Dough, or Pre‑Cooked Crusts 

I’m using store‑bought pizza dough today because it keeps the recipe easy and approachable. It rolls out smoothly and bakes into a golden, crisp‑edged crust. Homemade dough works beautifully too, especially if you enjoy the process of making thin‑crust pizza. I enjoy making a sourdough crust with my starter.  It adds a lovely flavor to the pizza.  Of course, pre‑cooked crusts are the fastest option and still give great results.

The key is choosing a crust that can hold the toppings without becoming soggy. Potato pizza needs a sturdy base, and store‑bought dough delivers that without extra effort. This makes the recipe perfect for easy weeknight pizza nights or last‑minute dinner ideas.

 How to Build a Potato Pizza That Tastes Intentional

The key to making potato pizza feel intentional is layering thoughtfully. I start with a thin layer of mozzarella on the dough. It acts like glue and keeps the toppings from sliding. Then I add the leeks and potatoes, spreading them evenly so every slice gets a balanced bite. Fresh thyme goes on top for brightness.

When the pizza bakes, the cheese melts upward into the potatoes and leeks, creating a unified topping. The result feels like a well‑designed pizza, not a novelty. This is how you build a potato pizza that tastes like a real homemade pizza recipe, not a trend.

 Common Mistakes That Make Potato Pizza Fall Flat

Potato pizza can go wrong if the potatoes are sliced too thick. Thick slices stay firm and never soften enough. Under‑seasoning is another common issue because potatoes need salt, garlic, cheese, and herbs to shine. Skipping the cheese layer under the toppings can make the pizza dry, while adding sauce can make it soggy.

Crust choice matters too. With store‑bought fresh dough, the biggest mistake is using it straight from the refrigerator before it has time to relax; cold dough can shrink back, bake unevenly, and stay too thick in the center. Homemade dough needs enough time to rise and should not be overloaded with flour when rolling, or the crust can turn dense instead of crisp and chewy. Pre‑cooked crusts are convenient, but they can dry out or overbrown if baked too long, so watch the time closely and use toppings that are thin enough to heat through quickly.

Baking at too low a temperature is another mistake because it prevents the crust from crisping before the toppings release moisture. A hot oven, thin potato slices, a sturdy crust, and careful layering make all the difference. These small details turn a simple potato pizza recipe into something restaurant‑worthy.

What Does This Potato Leek Pizza Taste Like?

This pizza tastes warm, savory, and comforting. The potatoes are tender and earthy. The leeks bring a soft sweetness. Garlic adds depth without overpowering. Mozzarella melts into creamy pockets, and asiago adds a sharp finish. The crust is crisp on the edges and chewy in the center. Every bite feels cozy and satisfying. If you love rustic homemade pizza recipes, this one hits all the right notes.

Serving Suggestions for This Potato Pizza Recipe

This pizza pairs well with a simple green salad, roasted vegetables, or a light soup. It works as a main dish or a shareable appetizer. On colder nights, it feels especially comforting. On warm evenings, it still tastes fresh thanks to the thyme and leeks. It’s versatile enough for weeknights, gatherings, or seasonal celebrations. It also reheats beautifully, making it a great leftover pizza option.

Yield: 6

Potato Leek Pizza

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This rustic potato leek pizza uses thinly sliced russet potatoes, sweet leeks, garlic, mozzarella, and asiago on a store‑bought crust. A cozy homemade pizza perfect for easy weeknight dinners, National Potato Day, or anyone craving a unique potato pizza recipe with simple ingredients.

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Ingredients

• 1/2 recipe pizza dough
• 1 1/2 cups leeks, thinly sliced and cleaned
• 2 cloves garlic, minced
• 1 large russet potato, thinly sliced
• 1 1/2 cups fat free mozzarella cheese
• 2 ounces Asiago cheese, shredded
• 2 teaspoon chopped, fresh thyme

Instructions

1. Heat oven to 450.
2. On a lightly floured surface, roll the dough to 1/2 to 1/4 inch thick.
3. Sprinkle a baking peel or baking sheet with cornmeal. Place the dough on top and sprinkle with 1/2 cup of mozzarella cheese.
4. Top with the leeks and potatoes then sprinkle with the fresh thyme. Bake at 450 for 20 to 30 minutes or until the crust is golden and the cheese is bubbly and slightly browned.
5. Cool slightly before slicing and serving with a tossed, mixed greens salad.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 179Total Fat 3gSaturated Fat 2gUnsaturated Fat 1gCholesterol 18mgSodium 606mgCarbohydrates 15gFiber 3gSugar 3gProtein 25g

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If you love simple pasta recipes that taste like they came from a cozy Italian kitchen, this simple Tuscan Pomodoro pasta recipe is one to keep on repeat. It’s made with a rich tomato sauce, olive oil, garlic, Tuscan seasoning, and tender pasta, then finished with a few Tuscan-inspired touches that make it feel comforting and extra special.

What Is Pomodoro Sauce

Pomodoro sauce is a simple Italian tomato sauce built around a short list of ingredients, usually tomatoes, olive oil, garlic, basil, and salt. The beauty of pomodoro is that it lets the tomatoes do most of the work, so the sauce tastes bright, smooth, and fresh rather than heavy or over-seasoned. It is often simmered just long enough to soften the tomatoes and blend the flavors, giving you a sauce that feels light, full of flavor, and perfect for a quick pasta dinner.

Pomodoro Sauce vs Puttanesca Sauce

Both sauces both start with tomatoes, but they go in very different directions. Pomodoro is all about simplicity and tomato-forward flavor, usually with garlic, olive oil, and basil as supporting ingredients. Puttanesca, on the other hand, is much bolder and brinier, thanks to additions like olives, capers, and anchovies. If pomodoro feels mellow and comforting, puttanesca tastes punchy, savory, and intense. That is why this Tuscan pomodoro pasta keeps things simple while still giving you room to play with olive-based variations if you like.

What Are Kalamata Olives

Kalamata olives are a specific variety of black olive traditionally associated with Greece. They are usually almond-shaped, deep purple to dark brown in color, and known for a rich, fruity, briny flavor. Kalamata olives are typically picked when fully ripe and are often harvested more carefully to avoid bruising their delicate skin. They are then cured to remove bitterness and usually packed in a brine that can include saltwater, vinegar, and sometimes olive oil or lemon for extra flavor.

The biggest difference between Kalamata olives and regular black olives is flavor. Kalamata olives are more robust, fruity, and briny, while regular black olives are milder, softer, and less assertive. Texture matters too, since Kalamatas tend to be meatier, whereas canned black olives are often smoother and more delicate. In a simple pomodoro recipe, regular black olives blend in more gently if you use them as an optional garnish, while Kalamatas stand out and bring a more Mediterranean-style flavor to the dish.

Green Olives to Substitute in This Pomodoro Sauce Recipe

Because this is a simple Tuscan pomodoro pasta, olives are optional rather than essential. But if you want to add a salty, briny accent and do not have Kalamata olives, green olives can work well. Castelvetrano-style green olives are a great choice if you want something buttery and mild. If you’re using more common green olives, add them sparingly, since their sharper briny bite can easily overpower the tomatoes.

Choosing the Best Canned Tomatoes for This Recipe

Since pomodoro sauce depends on only a few ingredients, the canned tomatoes you choose make a big difference. Look for whole peeled tomatoes with a short ingredient list and no unnecessary seasonings. Tomatoes that are naturally sweet, less watery, and not overly acidic will give you the best results. Whole peeled plum tomatoes are a great choice if you want control over the texture.

Look for San Marzano tomatoes.  They are prized for their sweeter, less acidic, meatier flavor.  They also have fewer seeds than many regular canned tomatoes. That means they often cook into a smoother, richer sauce with less simmering. Regular canned tomatoes can still work beautifully, especially if they are high quality, but they may taste sharper or need a little more time to reduce. For a recipe like this, where the tomato flavor is front and center, San Marzano tomatoes are a lovely choice if they fit your budget, but a good-quality regular plum tomato is still absolutely worth using.

The Secret to a Flavorful Tuscan Pomodoro Sauce

The secret to a flavorful Tuscan pomodoro sauce is restraint. Instead of piling in too many ingredients, focus on gently cooking the garlic in olive oil so it infuses the sauce with flavor, using tomatoes that taste naturally sweet and balanced, and finishing everything with a splash of pasta water for a silky texture. A homemade Tuscan spice blend can add a subtle layer of warmth, and a few chopped Kalamata olives can give the sauce an extra savory note without overwhelming its fresh tomato flavor.

Picking the Best Pasta for this Pomodoro Recipe

Pomodoro sauce works well with many different pasta shapes, so you can easily use what you have on hand. Long noodles like spaghetti, linguine, and bucatini are classic choices because the light tomato sauce coats them evenly without feeling too heavy. Short shapes like penne, rigatoni, and fusilli are also delicious if you want a heartier bite, since their ridges and curves catch the sauce nicely. If you prefer a more delicate pasta dish, angel hair can work too, though it is best with a slightly thinner sauce. In general, pomodoro pairs best with pasta shapes that let the fresh tomato flavor shine rather than overpowering it.

Gathering Your Ingredients

• 28 ounces canned whole, peeled tomatoes
• 2 tablespoons minced garlic
• 1/3 cup chopped, Kalamata, black olives
• 2 teaspoons Tuscan spice mix
• 1 teaspoon Italian seasoning
• Pinch crushed red pepper
• 12 ounces uncooked pasta

Cooking Instructions Made Easy

1. Cook pasta according to package directions omitting salt and fat.
2. While the pasta is cooking, preheat the broiler.
3. Remove the tomatoes from the can, reserve the sauce, and place the tomatoes on a baking sheet covered with aluminum foil coated with cooking spray. Broil the tomatoes 5 to 7 minutes or until they start to blacken on top. Turn the tomatoes over and cook an additional 5 to 7 minutes or until the tomatoes start to blacken again.
4. Remove them from the oven and allow the tomatoes to cool while you prepare the sauce.
5. Heat a large skillet coated with cooking spray. Sauté the garlic for 2 to 3 minutes or until fragrant.
6. Once the tomatoes have cooled enough to handle, chop the tomatoes and add them to the pan. I used my kitchen shears. Simmer for 3 to 5 minutes or until the juices from the tomatoes have evaporated. Pour the remaining juice from the canned tomatoes into the pan with the olives and simmer until the pasta is cooked.
7. Drain the pasta and add it to the pan. Fold the pasta into the tomato mixture and simmer until most of the liquid is absorbed. Garnish with Parmesan cheese and serve with garlic bread.

Tips for Perfecting Your Pasta Dish

For the best texture, cook your pasta just until slightly firm, because it will finish in the sauce. Do not skip the pasta water, since it helps the sauce cling to the noodles and creates that glossy, restaurant-style finish. Taste the sauce before adding anything sweet; good tomatoes often do not need sugar at all. And finally, keep the extras simple. A little Parmesan, fresh basil, and maybe a drizzle of olive oil are often all this kind of pasta needs to shine.

Serving Suggestions

One of my favorite ways to serve this Tuscan pomodoro pasta is with a few simple sides that make dinner feel a little more complete without taking attention away from the sauce. Warm garlic bread or a crusty loaf is perfect for soaking up every last bit of tomato sauce.  A buttery garlic bread is also great with this pasta recipe.  I like to serve mine with a crisp green salad with a light vinaigrette adds just the right amount of freshness. We always have romaine lettuce for a quick Caesar salad. 

If you want to make the meal a little heartier, roasted vegetables like zucchini, asparagus, or broccoli are always a good idea.  Since the hubs doesn’t feel satisfied with a meat free pasta recipe like this one, sometimes we and grilled chicken or Italian-style sausage to make it more filling. Of course, we also love setting out extra Parmesan to sprinkle on top before eating.

If you’d like to add a wine pairing, a medium-bodied Italian red like Chianti Classico or Barbera is a lovely match for pomodoro because the bright acidity of the wine complements the tomatoes beautifully. If you prefer white wine, look for something crisp and refreshing, such as Pinot Grigio or Vermentino, which can keep the meal feeling light and easy.

Yield: 4 servings

Tuscan Pomodoro

Cook Time: 20 minutes

Total Time: 20 minutes

Tuscan Pomodoro is all about slowing down and savoring the little things. Picture yourself enjoying rustic flavors under the open sky with friends and family.

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Ingredients

• 28 ounces canned whole, peeled tomatoes
• 2 tablespoons minced garlic
• 1/3 cup chopped, Kalamata, black olives
• 2 teaspoons Tuscan seasoning
• 1 teaspoon Italian seasoning
• Pinch crushed red pepper
• 12 ounces uncooked pasta

Instructions

1. Cook pasta according to package directions omitting salt and fat.
2. While the pasta is cooking, preheat the broiler.
3. Remove the tomatoes from the can, reserve the sauce, and place the tomatoes on a baking sheet covered with aluminum foil coated with cooking spray. Broil the tomatoes 5 to 7 minutes or until they start to blacken on top. Turn the tomatoes over and cook an additional 5 to 7 minutes or until the tomatoes start to blacken again.
4. Remove them from the oven and allow the tomatoes to cool while you prepare the sauce.
5. Heat a large skillet coated with cooking spray. Sauté the garlic for 2 to 3 minutes or until fragrant.
6. Once the tomatoes have cooled enough to handle, chop the tomatoes and add them to the pan. I used my kitchen shears. Simmer for 3 to 5 minutes or until the juices from the tomatoes have evaporated. Pour the remaining juice from the canned tomatoes into the pan with the olives and simmer until the pasta is cooked.
7. Drain the pasta and add it to the pan. Fold the pasta into the tomato mixture and simmer until most of the liquid is absorbed. Garnish with Parmesan cheese and serve with garlic bread.
   

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 213Total Fat 4gSaturated Fat 1gUnsaturated Fat 3gSodium 1060mgCarbohydrates 39gFiber 5gSugar 6gProtein 8g

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Celebrate Earth Day with a vibrant dish that honors both tradition and sustainability: vegetable pancit. Made with fresh, all-natural ingredients, this Filipino noodle recipe is not only delicious but also a mindful choice for your health and the environment. If you’re not a fan of rice noodles, you can try these Filipino pancit canton made with egg flour canton noodles. By focusing on whole vegetables and rice noodles, you can enjoy a meal that supports clean eating while paying tribute to our planet.

History of Earth Day

Earth Day, first celebrated on April 22, 1970, was created to raise awareness about environmental issues. It was meant to inspire people around the world to care for our planet. Today, it’s a global movement that encourages sustainable living and conscious choices.  It’s the perfect occasion to enjoy a wholesome, plant-powered dish like vegetable pancit.  Made with rice noodles which have minimal processing, it’s a recipe that checks the delicious box alongside the earth friendly box, too.

What is pancit?

Pancit (pronounced “pahn-sit”) is a beloved Filipino noodle dish that comes in countless regional variations. The word “pancit” simply means “noodles” in Filipino, and it represents a staple at family gatherings, celebrations, and everyday meals. While it’s often prepared with meat and seafood, a vegetable version is just as satisfying and bursting with flavor.

Pancit traces its roots to Chinese immigrants who brought noodle-making techniques to the Philippines centuries ago. Over time, Filipinos adapted the dish, adding local ingredients and flavors to create unique pancit recipes. Vegetable pancit honors this legacy while celebrating the bounty of fresh, natural produce.

How are rice noodles different than other noodles?

Rice noodles stand out from wheat-based noodles thanks to their light, chewy texture and mild flavor. They’re naturally gluten-free and absorb sauces and seasonings beautifully.  This makes them an excellent base for vegetable pancit. Unlike egg noodles or pasta, rice noodles require gentle handling and a quick soak or boil before stir-frying.

If you’d like to try something different in your vegetable pancit, there are plenty of alternatives to rice noodles. Wheat-based noodles like egg noodles or soba can add a heartier texture and richer flavor.  Glass noodles (made from mung beans) offer a translucent, chewy bite. For a gluten-free option, sweet potato noodles are gaining popularity for their unique taste and vibrant color. Each noodle type brings its own character to the dish, so feel free to experiment and find your favorite!

Importance of eating all natural foods

Choosing all natural foods isn’t just good for your health.  It’s also a way to support the planet. Natural ingredients are minimally processed and free from synthetic additives, preserving their nutrients and flavors. By filling your vegetable pancit with fresh, whole vegetables, you’re making a sustainable choice that’s good for you and the Earth.

To keep your footprint low, incorporate more legumes, nuts, and leafy greens to your diet.  Legumes have a low footprint but are high in protein.  Some nuts, like almonds and walnuts, are carbon negative. They absorb more carbon than they produce.  Veggies like kale, zucchini, spinach and broccoli require fewer pesticides but have a lot of nutrients. 

Another way to reduce your carbon footprint is to eat locally.  It supports local biodiversity and reduces fuel costs because local produce doesn’t have to travel far.  It also helps to eat the whole thing.  Don’t peel veggies.  Just give them a good scrub and wash.  If you want to peel potatoes for mashed potatoes then oven or air fry the skins for chips.  I also toast up my butternut squash seeds like pumpkin seeds.  If you are on the fence about eating squash skins, then try a small kitchen compost bin.

Selecting the Right Ingredients

For the best vegetable pancit, use a colorful mix of seasonal vegetables.  This recipe calls for carrots, cabbage, onions, green onions, and celery. Choose organic when possible, and don’t forget aromatics like garlic and ginger. You’ll also need rice noodles, low-sodium soy sauce, and a splash of lime juice for brightness.

Mastering the Cooking Techniques

The secret to perfect pancit lies in stir-frying your vegetables just until crisp-tender.  This preserves their texture and nutrients. Soak the rice noodles according to package instructions.  Next, add them to the pan.  And finally toss them gently with the vegetables and sauce until everything is well combined and heated through. Avoid overcooking to prevent mushy noodles.

Balancing Flavors and Seasonings

Pancit is all about harmony pairing salty, savory, tangy, and sweet in one recipe. Use low-sodium soy sauce or tamari for umami.  Add a touch of organic hoisin sauce for a smoky sweetness.  Finally a drizzle of lime juice rounds out all the flavors. Adjust seasoning to taste, and add freshly ground black pepper or chili flakes for a gentle kick if you like.

Tips for Serving and Storing

Presentation matters! Arrange your vegetable pancit on a large platter, garnished with fresh herbs like cilantro or green onions.  Place a few lemon wedges on the side for people to squeeze over their pancit. The vibrant colors of the vegetables should make this vegetable pancit as appealing to the eyes as it is to the palate.

You can serve vegetable pancit hot or at room temperature.  This makes it perfect for potlucks or picnics. Leftovers keep well in the fridge for up to three days.  Reheat gently in a pan with a splash of water to revive the noodles. Or sprinkle with some water and top with a lid and reheat in small bursts in the microwave.  Store in an airtight glass container for maximum freshness.

Enhancing the Dish for Earth Day

Make your Earth Day celebration extra special by sourcing your vegetables from local farmers’ markets, using organic and seasonal produce, and reducing food waste by incorporating vegetable scraps into homemade broths. Invite friends and family to share this nourishing, eco-friendly meal, and toast to a healthier planet one delicious bowl at a time!

What does this easy vegetable pancit taste like?

I wanted a whole plate of just this!! The flavors were fantastic, the noodles were perfect, and it was the best lunch ever!!  There’s carrot, zucchini, celery, Napa cabbage and some green onions. Granted, it’s not the easiest to toss a pancit with the vegetables but trust me; they’re all there. And so is the delicious flavor! Vegetable broth is mixed with soy sauce, hoisin sauce, sesame oil and spices. This gives the noodles so much flavor.

And since this goes on the plate quickly it is the best meat free meal to keep on hand.  You can easily grill some meat to slice and put on top if you’re not doing a Meatless Monday type thing.  It’s so versatile, you’re going to wonder how you lived without this deliciously quick dish.

Vegetable Pancit

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Vegetable pancit is all about balance and flavor, inspired by everyday wellness. Cook up this natural recipe and discover how easy it is to make veggies a regular part of your routine.

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Ingredients

• 8 ounces rice noodles
• 2 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1/2 teaspoon sesame seed oil
• Pinch crushed red pepper
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/2 cup thinly sliced onion
• 1/2 cup shredded carrots
• 1 cup thinly sliced celery
• 1 cup thinly sliced napa cabbage
• 1/2 cup thinly sliced green onions

Instructions

1. Place the rice noodles in a large bowl of warm water and allow to soften while you prep the other ingredients.
2. Combine next six ingredients (broth through red pepper) in a small mixing bowl. Set aside.
3. Preheat a large skillet over high heat and add the olive oil. Swirl the pan to coat and then add the garlic and ginger, stirring constantly, until fragrant. Add the onions, carrots, and celery to pan. Stirring frequently, stir-fry the vegetables until they begin to brown. Add the cabbage and green onions, stirring to combine.
4. At this point, the noodles should be soft. Drain the noodles (or if you’re like me, just grab them with your hands out of the bowl) and add them to the pan. Using tongs, toss the noodles with the vegetables to combine them before pouring the broth mixture over the noodle mixture.
5. Bring to a boil then reduce heat to a simmer. Continue to cook until almost all of the liquid has been absorbed keeping an eye on the noodles so they aren’t overcooked.
6. Toss the noodles again making sure to distribute the vegetables as evenly as possible throughout the noodles. (I know, it’s not easy.) Serve with Philippino pork, teriyaki steak, or hoisin chicken.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 180Total Fat 5gSaturated Fat 1gUnsaturated Fat 4gSodium 924mgCarbohydrates 31gFiber 4gSugar 7gProtein 5g

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A gourmet restaurant dish from Bogota, Colombia inspired me to create this recipe.  It brings the vibrant flavors of saffron and roasted peppers straight to your home kitchen. By combining aromatic saffron threads with sweet yellow peppers, you create a luxurious sauce that pairs beautifully with stuffed pastas like tortellini. The result is a meal that feels decadent yet approachable.  You can enjoy a chef-worthy experience with every bite.

What Is Saffron and Why Is It So Expensive?

Saffron is often called “red gold” for good reason. Saffron is harvested by hand from the delicate stigmas of the Crocus sativus flower.  Roughly 75,000 blossoms to yield just one pound of saffron threads. This labor-intensive process combined with the sheer number of flowers needed make saffron makes it one of the world’s most treasured and costly spices. Beyond its price tag, saffron offers a subtle floral aroma, a hint of earthiness, and a gorgeous golden hue that can elevate any dish.

What is Tortellini?

Tortellini are ring-shaped pasta parcels.  Typically stuffed with a savory filling like cheese, meat, or vegetables they hail from the Emilia-Romagna region of Italy.  They’re sometimes called “navel-shaped” due to their charming little twist. Tortellini are beloved for their tender bite and ability to hold rich sauces.  This makes them a perfect canvas for a creamy and flavorful saffron pepper sauce.

Tortellini vs Ravioli

Both tortellini and ravioli are Italian stuffed pastas.  They differ in shape and personality. Tortellini are small, ring-shaped, and traditionally served in broth or with creamy sauces. Ravioli, on the other hand, are square or circular pillows sealed around a filling, and are often paired with tomato-based or butter sauces.

Both deliver a delicious bite but tortellini’s unique shape provides a slightly firmer texture.  It also has a different sauce-to-pasta ratio, giving you a delightful experience with every forkful. 

Along with tortelloni which is a larger version of tortellini there are three other version of ravioli.  First, there’s ravioletti which are smaller ravioli, ravioli gigante or large ravioli, and finally raviolo al’ unovo which is a large ravioli with an egg yolk in it filled with ricotta. 

Other Types of Stuffed Pasta

There are many other types of stuffed pasta out to try with this saffron pepper sauce.

• Agnolotti is a small, folded rectangle of pasta filled with roasted meats or vegetables from the Piedmont region.
• Cappelletti, or “little hats”, which are like tortellini but have a more rounded, bonnet-like shape.
• Mezzeluna are half-moon shaped crimped pasta usually filled with cheese or veggies.
• Pansoti is from Liguria and has a triangle shape filled with veggies or cheese.
• Fagottini is also filled with veggies or cheese.
• Anolini are round and filled with stewed meat.
• Culurgiones are a Sardinian pasta that’s distinctive and not easy to make the traditional ear, or spighita shape.

Different Types of Fillings for Stuffed Pasta

Classic fillings include ricotta and spinach, prosciutto and cheese, or a simple blend of Parmesan and herbs. Meat lovers might enjoy sausage, braised beef, or roasted poultry fillings.

But stuffed pasta is a playground for creativity!  For a modern twist, try roasted pumpkin with sage, wild mushrooms and truffle oil, or even sweet combinations like chocolate and ricotta for dessert. The possibilities are as endless as your imagination.

La Bibioteca Copycat Recipe

La Biblioteca was a beautiful hotel and I loved eating at their restaurant.  It doesn’t hurt that it was in one of the most popular parts of Bogota; Zone T.  They have a beautiful outdoor seating section at the restaurant.  You are surrounded with beautiful flowers, a glass enclosure, and attentive servers. 

The first time I ate there, they gave me an appetizer for free.  I was by myself so maybe they wanted to make me feel welcome?  The second time I was there, it was for lunch.  I was starving and my typical Colombia headache was starting.  I needed to eat something delicious soon before I was down for the count for the rest of the day. 

As I was looking at the menu, I found the perfect meal for me.  Crab stuffed ravioli with yellow pepper sauce.  It was amazing.  The ravioli were perfectly tender and stuffed with sweet crab and cheese.  The sauce was silky and smooth with delicious flavors of bright yellow peppers.  I knew I had to try to create my version of this flavorful rich sauce.

Gathering the Ingredients

Before we start, let’s make sure you have everything you need for this saffron pepper sauce and tortellini dish.  Each ingredient plays a role in building layers of flavor. The saffron infuses the sauce with warmth and color, while the peppers add sweetness and depth.

Pantry ingredients – olive oil, shallots, garlic, garlic salt, nutmeg, white pepper, saffron threads

Refrigerator ingredients – yellow bell peppers, ricotta stuffed tortellini

Preparing the Saffron Pepper Sauce

Start by steeping the saffron in warm cream.  This step draws out the vibrant color and delicate flavor, ensuring it infuses your sauce beautifully.  While the saffron is steeping, sauté the garlic and shallots together until softened.  Then add the yellow bell peppers to the pan.  Cover and continue to sauté until the peppers are nice and tender.

Transfer the sautéed pepper mixture to a blender, add the saffron infusion, and blend until silky smooth. Pour the mixture back into the pan and let it gently simmer. For the smoothest texture, strain the sauce through a fine-mesh sieve before returning it to the heat. Stir in a little of the pasta water. This ensures that the sauce sticks to the pasta.  Finish with grated Parmesan, salt, and pepper to taste. 

To serve, I spread some of the sauce on the plate. Then I topped that with some ravioli and drizzled some more sauce on top.  You can toss the pasta and sauce together before serving if you want.  Just make sure to top with some more Parmesan or asiago cheese.  And light sprinkling of black pepper for color and flavor and you’re ready to eat!

What does Pasta & Saffron Pepper Sauce Taste Like?

It has the perfectly sweet flavor of yellow bell peppers and earthy saffron.  This sauce is light, but also creamy and delicious.  The color is rich, too!  You don’t want to brown the peppers.  You want them to cook nice and slow on a medium heat.  This keeps them super sweet and delicious.  And it keeps them bright yellow for this sauce.

The ricotta ravioli is the perfect base to support this sauce. It is is the star of this date night dinner.  But you can serve this with any pasta.  A long linguine or even a short rigatoni.  Try one of the stuffed pastas already discussed.  I can imagine this would be a great sauce for an egg ravioli.  Or even gnocchi!

Yield: 4

Pasta & Saffron Pepper Sauce

Cook Time: 30 minutes

Total Time: 30 minutes

Make your next date night unforgettable with the vibrant taste of saffron pepper sauce over perfectly cooked pasta. Treat yourself and someone special to a meal worth remembering.

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Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/2 cup chopped shallots
• 2 tablespoons minced garlic
• 3 cups chopped yellow bell peppers
• 1 cup half and half
• 1 teaspoons garlic salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon white pepper
• 1/4 teaspoon saffron
• 12 ounces ricotta tortellini

Instructions

1. Heat a large skillet coated with cooking spray over medium-high heat. Add the olive oil and swirl to coat before sautéing the shallots and garlic until they begin to soften; about 3 to 5 minutes. Add the bell peppers to the shallots and garlic. Cover and reduce the heat to medium low. Simmer stirring occasionally for 15 to 20 minutes or until the peppers are tender.
2. Cook the pasta according to the package directions making sure to salt the water before you add the pasta.
3. Warm the half and half in the microwave for 30 seconds and check to see if it's warm. If not, microwave it 30 seconds intervals until it feels warm to the touch. Lightly crush the saffron and add it to the warm milk to steep.
4. Place the pepper mixture in a blender (or the bowl of a food processor). Add the cream mixture and spices to the peppers. Process until smooth then return to the pan and simmer until the pasta is cooked. Add 1/2 cup of the pasta water to the pan and stir until combined.
5. Place a ladle of sauce in the center of each of four plates. Top with pasta and more sauce. Garnish with Parmesan or Asiago cheese and serve with delicious, crusty bread to dip in the sauce.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 336Total Fat 18gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 8gCholesterol 56mgSodium 605mgCarbohydrates 29gFiber 2gSugar 7gProtein 16g

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The post Homemade Pasta with Saffron Pepper Sauce appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This recipe happened because I had leftover pasta. Not in the form of oops, I cooked too much. More in the form of I have a small amount in this box and it’s screwing up with my portion ratios.  So, I cooked it to finish the box and consequently have leftover pasta. 

Do you have leftover spaghetti in the fridge? Don’t let it go to waste! Mix it into a frittata for a fun twist that adds texture and substance. You can use plain or sauced pasta.  Just spread the leftovers into the bottom of the pan and then pour the egg custard on top.  It’s a delicious way to give new life to leftovers and cut down on food waste.  And an even better way of creating something comforting and memorable for your family.

What Is a Frittata?

A frittata is an Italian egg-based dish.  Italians used it as a way of creating a hearty meal from bits and pieces of ingredients they had leftover.  Like the pasta in this frittata.  Frittatas are like omelets or crustless quiches. 

Unlike an omelet, where you fold the egg over the filling, the eggs are poured over the filling making a custard of sorts.  The frittata is cooked slowly on the stove and then finished in the oven.  It’s a hearty dish that’s perfect for sharing.

What Is Ricotta Cheese?

Ricotta cheese is a soft, fresh Italian cheese made from the whey leftover during cheese-making. It has a mild, slightly sweet flavor and a creamy, fluffy texture. Ricotta is a staple in Italian cooking.  You can find it in both savory dishes like lasagna and stuffed shells and sweet dishes like cakes or cannoli. Its gentle taste and body make it a perfect ingredient for this pasta frittata.

Ricotta vs. Cottage Cheese vs. Mascarpone: How Do They Compare?

When it comes to creamy cheeses, ricotta, cottage cheese, and mascarpone each have their own unique qualities.  Ricotta is light, fluffy, and slightly grainy.  It blends smoothly into any recipe and doesn’t overpower the other ingredients.  Cottage cheese is sometimes used in place of ricotta, especially in lasagna.  It has more lumps and more liquid.  It’s also tangier in flavor.  I call it poor man’s ricotta.  Finally, mascarpone is richer and creamier with a buttery texture.  It’s mainly used in desserts like tiramisu.

Pasta Frittata has Creamy and Rich Textures

The secret to the Ricotta Pasta Frittata’s irresistible appeal is the combination of eggs and ricotta. Ricotta melts into the eggs.  This creates a custardy, tender texture that’s both creamy and satisfying. This creaminess combined with the sweetness of the leek and onion confit that makes you want to come back for seconds. The pasta woven throughout the eggs adds body and a delightful chew.  It’s a fun and delicious way to turn leftover spaghetti into something truly special.

Versatile and Easy to Customize

One of the best things about any frittata recipe is how easily you can make it your own. Swap out the mozzarella for parmesan or even try asiago for a sharper taste.  Toss in leftover cooked veggies like bell peppers or mushrooms.  Or sprinkle in that last bit of spinach. 

Try adding additional proteins like diced ham, bacon, or smoked salmon. Prefer a spicy kick? Sprinkle in red pepper flakes or chopped jalapeños. The possibilities are endless, so use what you have and tailor it to your tastes.  Frittatas truly are a great way to take whatever you have on hand and turn it into something amazing.

Perfect for Any Meal of the Day

Frittata like this Ricotta Pasta Frittata makes any meal of the day special.  Obviously, it’s perfect for breakfast of brunch.  You can even take it to work and heat and eat there.  You can easily prepare everything ahead of time for brunch.

They also make a deliciously light lunch, or dinner. Pair this pasta frittata with a salad for a satisfying lunch or dinner. Some crusty bread would round out the meal.  And it’s just as delicious hot or at room temperature, making it ideal for gatherings, meal prep, or a quick bite whenever hunger strikes.

Ingredients to make this Ricotta Pasta Frittata

Pantry ingredients – shallots, garlic, garlic salt, black pepper

Refrigerator ingredients – leeks, cooked pasta, mozzarella, eggs (or egg substitute), half and half, ricotta cheese

Simple Instructions to make this Frittata Recipe

Make the confit by sautéing the shallots and the leeks over medium heat until they begin to soften or around 4 to 5 minutes.  Reduce the heat to medium-low and continue to cook them for 5 to 10 minutes, stirring occasionally, until the vegetables are very tender.

Preheat your oven to 400 F.  Spread the leftover pasta in the bottom of a pie pan coated with cooking spray.  Spread the vegetables on top and sprinkle with half of the mozzarella cheese. 

Whisk the eggs (or egg substitute) with the cream and spices. Stir in 1/4 cup of the ricotta cheese.  Pour the custard mixture over the pasta and dot with the remaining ricotta.  Bake the frittata at 400 F for 30 to 40 minutes or until the center no longer jiggles.  Sprinkle with the remaining mozzarella and cook until the cheese melts.  Allow the frittata to cool in the pan 10 minutes before slicing and serving.

There’s not a lot of salt and lot of herbs in this recipe. I wanted the flavor of the leek and shallot confit to shine. It was delicious and added this amazingly sweet flavor to the creaminess of the mozzarella and the ricotta. Then there’s a hint of some garlic and some thyme. For me, thyme and leeks are like bacon and eggs. Mmmm bacon.  That would be good, too.

I’ve marked this recipe as easy. Yes, it seems like a lot, but it’s a lot of set it and forget type of steps. Honestly. The confit can cook on medium-low to almost low for a good 5 to 10 minutes without really stirring it.

Then once that’s done you assemble and bake. Another set it and forget it moment. Just check it after 30 depending on your oven. You don’t want the edges to get too brown but want the custard in the center to set. Give the pan the shake test. If there’s wiggle in the middle, then let it continue cooking. While it’s cooking you can whip up some garlic bread and toss it in to heat up with the frittata.

Yield: 6 servings

Ricotta Pasta Frittata

Cook Time: 40 minutes

Total Time: 40 minutes

Left over pasta is covered with a leek and shallot confit, egg substitute, and mozzarella cheese. Then it's topped with ricotta cheese and baked until deliciously golden. Ricotta Pasta Frittata is a quick and tasty #meatfree meal.

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Ingredients

• 1/2 cup thinly sliced shallots
• 1 cup thinly sliced leeks, rinsed and drained
• 2 cups cooked pasta
• 1 cup fat free mozzarella
• 2 cups egg substitute
• 1/2 cup fat free half and half
• 2 teaspoons minced garlic
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 2/3 cup part-skim ricotta cheese

Instructions

1. Heat a large skillet coated with cooking spray over medium heat. Add the shallots and sauté until they begin to soften. Add the leeks and sauté 2 to 3 minutes. Reduce heat to medium-low and simmer, stirring occasionally, for 5 to 10 minutes or until the vegetables are soft.
2. Preheat the oven to 400.
3. Place the cooked pasta in the bottom of a pie place coated with cooking spray. Spread the confit on top and top with half of the mozzarella cheese. Set aside.
4. Stirring with a whisk, combine the egg substitute with the next five ingredients (half and half through black pepper). Add 1/4 cup of the ricotta cheese and continue to whisk until the ricotta is incorporated.
5. Pour the egg mixture over the pasta and bake at 400 for 30 to 40 minutes, or until the center is set the edges are slightly brown.
6. Allow to rest 5 minutes before slicing and serving with garlic bread.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 315Total Fat 3gSaturated Fat 2gUnsaturated Fat 2gCholesterol 17mgSodium 668mgCarbohydrates 40gFiber 4gSugar 6gProtein 31g

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The post Ricotta Pasta Frittata is the Ultimate Comfort Food appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I have been enjoying meat free meals.  They’re allowing me to think outside the box and create meatless meals from the meat versions. Take this recipe, for example.  I was wandering around on Pinterest and saw a recipe for Beef Bourguignon.  That got me thinking about how to make this meatless.  For me, mushrooms are hearty and make a great vegetarian meatless meal.  But I didn’t want mushrooms alone.  We needed some added protein and heartiness.  Enter the lentils.  Et voila. Mushroom lentil bourguignon was born!

A word about the wine for this recipe.  My regular grocery store didn’t have burgundy wine. I stopped at another store and had no luck there either.  So, I wound up buying a cabernet sauvignon, instead. It was rather tasty and inexpensive. Don’t feel you have to purchase expensive wine to make this meal. Just make sure it’s a wine you will drink. That’s the key. If you won’t drink it, then why cook with it?

What Is French Gastronomy Day?

I am celebrating French Gastronomy Day today.  Known as “Fête de la Gastronomie” it was established in 2011 to showcase the diversity and excellence of French cuisine. This day is meant to unite chefs, restaurants, and food enthusiasts for nationwide events, tastings, and workshops. The day highlights the cultural significance of cuisine like creme caramel in French society.  It also highlights their appreciation for local ingredients like potatoes in French fondant potatoes, classic recipes lik escargots, and the communal spirit of dining like these beignets.

What Is Bourguignon?

Bourguignon is a classic French stew that hails from the Burgundy region. This dish is traditionally made with beef braised in red wine, aromatic vegetables, mushrooms, and herbs.  Bourguignon is celebrated for its deep, complex flavors and comforting heartiness.

Over time, creative cooks have adapted the dish to their local ingredients.  Some have swapped out the beef with other meats like chicken, lamb, rabbit, or pork.  Or go meat free using hearty vegetables like mushrooms, carrots, and eggplants.  And of course, adding plant based proteins like lentils and white beans

What Are Lentils and How Many Types Are There?

Lentils are tiny, lens-shaped legumes prized for their earthy flavor, nutritional value, and versatility. All beans are legumes, but not all legumes are beans.  To be a legume, the fruit of the plant must grow in a pod.  Peas and peanuts are legumes. 

There are several different kinds of lentils each having their own unique characteristics.  Green lentils have a firm texture and peppery taste.  They’re also called French or Puy lentils, they are idea for salads and stews because of their texture.  Brown lentils have a milder flavor and are perfect for soups and stews.  Red lentils are small, soft, and sweet.  They cook quickly and go well in purees and curries.  Finally, black lentils are small with a robust flavor.  They hold their shape well and are perfect for salads.

Best Wines for This Bourguignon Recipe

Wine is the soul of bourguignon.  For a classic touch, opt for Burgundy reds such as Pinot Noir. Their elegant tannins and subtle fruit notes marry perfectly with earthy mushrooms. Other excellent choices include Merlot or Côtes du Rhône, which bring roundness and gentle spice.

If you can’t find Burgundy wine, then try a cabernet sauvignon like I did.  Or try something different like a shiraz or a malbec.  Then there’s the lighter zinfandel wine for a completely different flavor profile.  Whatever wine you select, just make sure it’s a wine you’d happily drink because quality matters! 

Choosing Perfect Mushrooms and Lentils

When selecting mushrooms, look for varieties that offer robust flavor and hold up to slow cooking. Cremini, portobello, and shiitake are excellent options, delivering umami and meaty texture.  You can also try oyster mushrooms, king trumpet, or chanterelles for a different flavor and texture.

For lentils, green lentils work well.  They’re sturdy and won’t turn mushy. I used brown lentils in my bourguignon, and they held up well.  If you don’t want lentils then try a white kidney bean or cannellini beans.  You can also try a split pea or chickpea for your bourguignon recipe. 

Ingredients to make Mushroom Lentil Bourguignon

Yes, there’s quite a few ingredients, but there is nothing fancy our difficult to find.  Everything can be purchased from your regular grocery store.

Pantry ingredients – dried brown lentils, garlic, onion, burgundy wine, vegetable broth, cornstarch, tomato paste, water, egg noodles (for serving)

Refrigerator ingredients – shiitake mushrooms, portobello mushrooms, cremini mushrooms, frozen pearl onions, parsley

Mastering the Flavorful Broth

A great bourguignon is all about layering flavors for the broth. Start by sautéing onions, garlic, and carrots until golden.  Then sauté the mushrooms until they’re nicely browned.  Stir in the tomato paste and let it cook for 1 or 2 minutes then deglaze the pan with wine to release savory bits. Simmer slowly, tasting and adjusting seasoning as it reduces.

When the wine has reduced, stir in the lentils and the broth.  Cover and simmer until the lentils are tender, which took about 40 minutes for the lentils I used.  Different lentils may have different cooking times so check the package for suggested cooking times and adjust your recipe accordingly. 

When the lentils are cooked, stir in the thawed pearl onions.  Make a slurry with the water and the cornstarch and stir it into the pan.  Simmer until the onions are heated through and the sauce thickens.  I served mine over egg noodles, but feel free to serve yours over rice, mashed potatoes, or just in a bowl with a spoon.  Make sure to garnish with the chopped parsley for color before serving.

What does this mushroom lentil bourguignon taste like?

It is comfort in a bowl, that is for sure.  The mushrooms really do provide that umami richness you want from the stew.  The carrots and onions round the flavor with their sweetness and texture.  The wine and broth simmer down to a rich broth that is packed with flavor.  Then there’s the lentils.  They cooked perfectly and had great texture.  They absorbed all the flavors in the broth making them irresistible.

I made this bourguignon recipe on a weeknight and it was manageable.  But when I make this again, I will prep the veggies ahead of time.  Most of the cooking is hands off with just a little sautéing at the beginning of the recipe.  Which means you can make this mushroom and lentil recipe on a busy weeknight.  The breaks between cooking allow you to spend time with your family and help the kids with their homework.  And, not to worry, this reheats beautifully for lunch the next day.

Yield: 4

Mushroom Lentil Bourguignon

Cook Time: 1 hour

Total Time: 1 hour

Switch up your usual meat-based dishes and try Mushroom Lentil Bourguignon for a delicious twist. The earthy flavors of mushrooms and lentils will have you coming back for seconds.

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5.0 Stars (1 Review)

Ingredients

• 1 cup dried lentils
• 3 cloves garlic, minced
• 1 cup diced onion
• 1 cup diced carrot
• 1 cup sliced shiitake mushrooms
• 3 cups sliced Portobello mushrooms
• 2 cups sliced cremini mushrooms
• 1 cup burgundy wine or other full bodied red
• 3 cups fat free vegetable broth
• 2 tablespoons cornstarch
• 1/2 cup water
• 2 tablespoons tomato paste
• 2 cups pearl onions, thawed
• 8 ounces egg noodles, cooked
• 1/2 cup chopped parsley

Instructions

1. Soak the lentils overnight in water to cover. Drain and set aside.
2. Heat a Dutch oven over medium-high heat. Add the garlic and sauté 1 minute. Add the onions and carrots and cook until the onions are tender. Add the mushrooms and cook until they release their juices. Stir in the tomato paste and cook for 1 minute before pouring in the wine. Simmer until the wine is reduced by half.
3. Add the lentils and the stock, bring to a boil, cover, and simmer until the lentils are tender, about 40 minutes.
4. Combine the cornstarch with the water. Add to the broth, stirring well to combine. Add the pearl onions. Bring to a boil and simmer until thickened; about 5 to 10 minutes.
5. Divide the noodles evenly between 4 plates. Top with 2 cups of bourguignon and sprinkle with parsley. Serve with crusty bread.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 433Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 101mgCarbohydrates 79gFiber 18gSugar 18gProtein 19g

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The post Elevate Weeknight Dinner with Mushroom Lentil Bourguignon appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

When I was a kid, I did not like chickpeas.  I don’t know what it was about them, but I didn’t like them.  I would fish them off my salad plate and give them to Dad who loved them.  This went on for years until I worked near a Perfect Pita.  And I found their red pepper hummus.  That changed my life.  It was so creamy and delicious.  And ever since then, I’ve enjoyed eating chickpeas and hummus.

What Are Chickpeas?

Chickpeas, also known as garbanzo beans, are a type of legume that has been cultivated for thousands of years. They are small, round, and beige in color.  They boast a nutty flavor and a firm texture. Chickpeas are rich in protein and fiber.  They are filled with essential vitamins and minerals.  This makes them a staple in many vegetarian and vegan diets. They are used in a variety of dishes across different cuisines, from hummus to soups and salads.

You can find this delicious legume marked as either chickpeas or garbanzo beans.  They are the same thing.  However, the term “chickpea” is derived from the Latin word “cicer,” which is the legume family.  And “garbanzo” comes from the Spanish language.

Best Ways to Cook Chickpeas

There are several methods to cook chickpeas, making them a versatile ingredient in the kitchen.  First, you can cook them on the stove.  This typically requires presoaking the beans at least 8 hours in a bowl of water.  However, there are quick soak methods where you bring a pot of beans and water to a boil, turn the heat off, and let the beans sit for an hour before you replace the water and cook the beans.

I cooked mine in my pressure cooker.  There is a soak and no soak method of cooking beans.  The difference between them is the cooking time.  Presoaked beans take about 15 to 20 minutes to cook while beans not soaked take about 40 to 45 minutes to cook.  I opted for the latter because they’re cheaper and taste better. 

If you buy canned chickpeas it’s about 1 1/2 cups of cooked beans at around a dollar a can.  For about 2 dollars you can get a pound of dried chickpeas which makes about 6 to 5 cups of chickpeas.  Of course, you don’t have to make the whole bag at one time.  And cooking them at home means you can control the flavors and salt.

You can roast cooked chickpeas.  They are the crunchiest, protein packed snack you can imagine.  If you’re like me and crave crunchy snacks after lunch, then try some roasted chickpeas.  I rub them to remove as many skins as I can and then put them in a 400 F oven to roast for 15 minutes.  Then I toss them with oil and spices and roast them for another 15 minutes.  They get a good stir and I cook them at 10 minutes intervals until they’re lightly crunchy.  The super crunch factor happens after they’re cooled.  If you have the time cool them in the pan otherwise let them cool in the pan for a super crunchy and healthy snack.

History of the Curried Salad Sandwich

Curried salads stem from the Coronation Chicken served to Queen Elizabeth II in 1953.  It consisted of curry-spiced chicken served cold.  Constance Spry and Rosemary Hume have been credited with creating the dish to serve at a royal luncheon.  Since then, the popularity of this cold chicken salad has continued to grow.  Curried dishes started gaining more and more popularity in the 80s and so did the curried salad sandwich.

Curried chickpea salad sandwiches started to gain popularity as people began to explore meat-free options and seek nutritious yet flavorful meals. The versatility of the protein packed chickpeas paired with curry spices creates a satisfying and refreshing dish, perfect for any meal.  Topped with some omega-3 rich avocado makes this sandwich even more hearty and healthy.

Ingredients to make curried chickpea salad

Pantry ingredients – chickpeas, golden raisins, curry powder, ground cumin, turmeric, celery seed

Refrigerate ingredients – celery, bell pepper, green onions, radish, parsley, mayonnaise, Greek yogurt, lemon juice, Dijon mustard

Instructions to make this curried salad

I started with a half cup of chickpeas in a mixing bowl and mashed them a couple of times.  Then I added another half cup, mashed those, and then added the last half cup and just mashed those a couple of times.  This gives you different layers of textures with the beans.  Some will be more mashed then others making some parts creamy and others chunky.  Stir in the vegetables, parsley, golden raisins, and chopped pecans.  Set the bean mixture aside and grab another bowl for the dressing.

Combine the mayonnaise with the remaining ingredients. Stir with a whisk until it’s thoroughly combined.  Pour the dressing over the chickpea mixture and stir until combined.  Season with salt and pepper to taste.  I added some garlic salt to mine because we love garlic salt.

Building the perfect chickpea sandwich

I started with a hearty sliced sourdough bread.  I found a new bread at the grocery and I thought it would be perfect for this recipe.  And I was right!  Next, add a layer of some nice greens.  That could be romaine, butter, or even arugula.  All would be a great base for this sandwich.  Thinly sliced tomatoes come next. If you want some thinly sliced onions they would be good, too.  Yes, there’s green onions in the salad, but some red would be good, too. 

A hearty portion of the chickpea salad goes on top of the tomatoes.  Make sure to spread it out gently and not to get too close to the edge.  When you press the sandwich down before slicing you don’t want anything to come out.  I topped mine with some sliced avocado for more hearty goodness. 

Customizing your chickpea salad recipe

I always change up recipes to match our flavor palates.  Please, feel free to get creative with your curried chickpea salad sandwich.  For added kick try adding some finely diced jalapeno to your mix.  Or a dash of cayenne for some heat.  I put in some golden raisins and pecans. You can try sultanas and some cashews.  Stir some tahini into your dressing mixture for added flavor and creaminess.  Just go crazy and take this recipe and build on it to make something your friends and family will really love.

What does this curried chickpea salad sandwich taste like?

The chickpeas are super creamy and delicious.  I cooked mine with a little bay leaf, so they had some earthy flavor to them already.  Then there’s all the crunch from the veggies in there!  The celery, radishes, and bell pepper.  Oh, and the chopped pecans!  There’s a hint of sweetness from the bell peppers and the golden raisins.

Then there’s the dressing!  It’s creamy with a combination of mayonnaise and Greek yogurt.  There’s a little tang from the lemon juice.  It adds brightness as well as some liquid to the thick mayo and yogurt. 

The flavor of curry is bright and earthy.  It’s elevated with additional cumin and turmeric.  And celery seed.  I have no idea why, but every salad I put celery seed in it.  It’s my secret ingredient for mac salad, potato salad, cole slaw, etc.  Try it.  It adds a delicious “what is that?” flavor to salads.

Yield: 8

Curried Chickpea Salad Sandwich

Cook Time: 10 minutes

Total Time: 10 minutes

Take your culinary skills to the next level with a curried chickpea salad sandwich that will impress even the pickiest eaters. Perfect for brunch or lunch!

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Ingredients

• 1 1/2 cups cooked chickpeas
• 1/2 cup diced celery
• 1/2 cup diced red bell pepper
• 1/2 cup diced radishes
• 1/3 cup sliced green onions
• 1 tablespoons chopped fresh parsley
• 1/4 cup golden raisins
• 1/2 cup mayonnaise
• 1/2 cup Greek yogurt
• 2 tablespoons lemon juice
• 2 teaspoons curry powder
• 1 1/2 teaspoons dijon mustard
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cumin
• 1/4 teaspoon celery seed

Instructions

1. Place a half cup of chickpeas in a mixing bowl and mashed them a couple of times. Then I added another half cup, mashed those, and then added the last half cup and just mashed those a couple of times.
2. Stir in the vegetables, parsley, golden raisins, and chopped pecans. Set the bean mixture aside and grab another bowl for the dressing.
3. Combine the mayonnaise with the remaining ingredients and stir with a whisk until it’s thoroughly combined. Pour the dressing over the chickpea mixture and stir until combined. Season with salt and pepper to taste. Refrigerate until you're ready to make the sandwiches.
4. Start with a hearty sliced sourdough bread. Layer some greens on the bottom, then thin slices of tomatoes on top. Spread some curried chickpea salad on the tomatoes. Top with thinly sliced avocado and other toppings of choice before serving.

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The post Curried Chickpea Salad Sandwich appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Flatbreads are a versatile and delicious base for a variety of toppings and flavors, making them popular in cuisines around the world. A modern favorite is spinach and artichoke dip flatbreads.  A mixture of cream cheese and Parmesan are spread over a crisp flatbread and topped with spinach and artichokes.  It’s baked until bubbly creating the perfect appetizer or light meal. Another unique option is zucchini scarpaccia.  That’s an Italian flatbread that incorporates thinly sliced zucchini, onions, garlic, and rosemary on top of a crispy spelt flour crust.  Both dishes highlight the adaptability of flatbreads and their ability to showcase different ingredients and regional flavors.

March 16 is artichoke day.  Did you know that?  When I thought about cooking with artichokes I looked to one of our favorite appetizers at a restaurant.  Well, aside from calamari, it’s one we will order if it’s on the menu.  Artichoke spinach dip is so flavorful and delicious on its own.  However, this recipe is supposed to be healthy-ish.  So, I decided to spread it out on a delicious flatbread and use lower fat ingredients where I could.

It also helps that this recipe is packed with hearty spinach and yummy artichokes.  That’s a pair made for each other in my book.  Then you combine it with cream cheese and two kinds of cheese and it’s makes for a creamy dip and a creamy good flatbread.

What are artichokes?

What are artichokes exactly?  They’re the bud of a thistle.  I’m thinking of the thistles I see growing on the side of the road and just can’t picture it.  They’re much larger than those thistles but I can see the resemblance.  Artichokes are actually a cultivated version of the wild cardoon from the Mediterranean area.  These unique vegetables are known for their tender hearts and flavorful leaves. When combined with spinach and other ingredients, artichokes bring a delightful taste and texture to the dish.

I grew up eating artichokes before they were popular.  We used to have them steamed with butter.  I think I was teenager when I found out about canned artichoke hearts.  That was a bit mind blowing.  I still love steamed artichokes with butter, but for a recipe like this it’s easier to use marinated baby artichokes.

What is spinach and artichoke dip?

Spinach artichoke dip is a hot appetizer.  Some call it a dip and some call it a spread.  Some dip chips in it and some spread it on crostini or bread.  It’s a very versatile hot dip that is made with spinach and artichokes (duh) along with yogurt, mayonnaise, vegetable dip mix, water chestnuts, and green onions.  I’m surprised there’s no cheese in this dip.  I could have sworn there was cheese in this recipe.

The history of this dip is muddled.  I read one source that claimed it came about in the 20s and appeared on the back of package,  Multiple other sources talk about how popular it became in 50s during war time citing rations and eating in front of the television for it’s gaining popularity.  Many source say it’s one of the most ordered appetizer menu item.  And for good reason.  It’s delicious.

A word about the spinach.  You could use frozen spinach that’s been thawed and wrung out to remove as much moisture as possible.  However, frozen spinach just has a little grittiness or some flavor that I’m not a huge fan of all the time.  If it’s in a dip or mixed with something else and not the star, then it’s fine.  However, if it’s part of the star then I want fresh, sautéed spinach.

What are flatbread pizzas?

Flatbread pizzas are a versatile and delicious twist on traditional pizza. They are typically made with a thin, crispy crust that serves as a perfect canvas for a variety of toppings and flavors. Known for their quick cooking time, flatbread pizzas are a convenient option for a quick and easy meal or snack.  If you haven’t had one, imagine a pizza and cross the crust with a cracker and that’s the base of a flatbread pizza.

What’s great about a flatbread pizza is that it allows the toppings to shine.  This makes flatbread pizzas a great choice for showcasing flavorful ingredients like steak and caramelized onion, brie with duck and blueberries, and this spinach and artichoke dip.

Ingredients You’ll Need

There are very little pantry ingredients in this recipe.  Almost all of them are from the fridge.  The artichokes and fresh spinach might be the only 2 items you’d need to purchase to make this flatbread recipes.

Pantry ingredients – olive oil, garlic salt, garlic powder, pizza seasoning, crushed red pepper, canned artichoke hearts

Refrigerator ingredients – cream cheese, sour cream, Parmesan cheese, mozzarella cheese, baby spinach, premade pizza crust

Instructions to make this spinach and artichoke flatbread pizza

Preheat the oven to 450 F so it’s ready when you are.  Then start on making the topping by combining the cream cheese, sour cream, Parmesan cheese, garlic salt, garlic powder, and pizza seasoning in a mixing bowl.  Set the mixture aside while you sauté the spinach.

Heat a skillet over medium-high heat and swirl on tablespoon of oil in the pan.  Add the spinach and sauté until wilted.  Remove the pan from the heat and let it cool until you’re ready to prepare the pizza.

Spread the crust out to 10 to 12 inches.  Drizzle a little olive oil on the crust and them spread the cream cheese mixture on top of the crust.  Top the cream cheese with the artichokes and sauteed spinach.  Sprinkle the mozzarella and crushed red pepper on top and then bake at 450 F for 10 to 12 minutes or until the crust is golden brown and the cheese is golden and bubbly.

What to serve with your spinach and artichoke flatbread pizza?

With all the creamy cheesiness, I like to serve my pizzas with a light side dish like a tossed salad with a light vinaigrette.  A nice lemon-based dressing would pair well with the artichoke and spinach in this pizza. 

You could also serve this flatbread with a broth-based soup like a Tuscan white bean soup.  An Italian wedding soup with its meatballs would make for a heartier meal perfect for a nice dinner on a cool fall or winter night.  For a lighter meal, try a vegetable soup packed with lots of flavor.

What does spinach and artichoke dip flatbread taste like?

This spinach and artichoke dip flatbread has the perfect combination of artichoke hearts, spinach, and cheese flavors.  As with all recipes, this just a suggestion.  If you like more spinach, add more.  If you like more artichokes, then go for it!  Add more cheese if you want to!  It’s your flatbread.  Make it how you like!

See what I mean?  There’s plenty of spinach and artichokes.  There’s just enough low fat cream cheese paired with a moderate amount of Parmesan and mozzarella.  All of this is topped on a crispy flatbread crust.

Now, I made my own crust with my sourdough starter.  I really do suck at crust.  I just can’t quite nail it.  It’s a work I progress.  But, this crust is a little more flavorful than the others.  The hubs said I needed to add a little sugar.  And maybe I did.  I think I needed to add a little salt and sugar.  Of course, you could easily purchase a dough or make the dough of your choice.

Yield: 6

Spinach Artichoke Dip Flatbreads

Cook Time: 12 minutes

Additional Time: 5 minutes

Total Time: 17 minutes

Take your appetizer game to the next level with these Spinach Artichoke Dip Flatbreads. Perfect for game days or girls' nights!

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Ingredients

• 4 ounces cream cheese
• 1/4 cup sour cream
• 1/2 teaspoon garlic salt
• 2 teaspoons garlic powder
• 1/4 teaspoon pizza seasoning
• 1 cup Parmesan cheese, divided
• 1 cup mozzarella cheese
• 2 tablespoons garlic olive oil
• 4 cups baby spinach
• 14 ounces marinated artichoke hearts, drained and coarsely chopped
• Pinch crushed red pepper
• 8 ounce pizza crust

Instructions

1. Preheat oven to 450.
2. Combine the cream cheese, sour cream, 1/2 cup Parmesan cheese, garlic salt, garlic powder, and pizza seasoning until creamy. Set aside.
3. Heat a skillet over medium-high heat. Add one tablespoons olive oil and sauté the spinach until just wilted. Remove from heat and cool slightly.
4. Spread out the pizza crust to 10 to 12 inches. Spread the cream cheese mixture over the pizza crust. Top with the artichoke hearts, spinach, and the remaining cheeses.
5. Sprinkle with the crushed red pepper and bake at 450 for 10 to 12 minutes or until the cheese is melted. Cool 5 minutes before slicing and serving.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 438Total Fat 30gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 16gCholesterol 54mgSodium 1525mgCarbohydrates 29gFiber 5gSugar 2gProtein 15g

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The post Spinach Artichoke Dip Flatbreads Are Twist on a Classic appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This Pasta Primavera Bake is deliciously satisfying and well worth the 20 minutes waiting for the pasta to cook and 40 minutes for it all to bake. Hands on time is so short. It’s perfect for chores nights or sports nights or nights where you just want to be a vegetable on the couch after a hard day’s work. Honestly, this is just that simple. If you can boil water and turn the oven, you’re golden!

It uses some simple convenience foods like frozen vegetables and jarred sauce making it a quick and easy recipe to whip up any time.  We keep frozen vegetables and jarred pasta sauce and, of course, pasta on hand at all times.  That makes this recipe a go to quick and easy meatless dinner.  Of course, you could make a batch of homemade spaghetti sauce on hand for this recipe.  And finally, if you’re looking to add some protein try tossing in some cooked chicken or even cubed tofu.

What is pasta primavera and where did it come from?

Pasta primavera is a pasta dish made with fresh vegetables, cream sauce, and pasta.  Yes, I used frozen veggies in this version, but it just goes to show how versatile this recipe truly is.  The legend about how this dish was created goes back to the 1970s in New York City.  Created by a husband and wife duo of Sirio and Egidiana Maccioni, they combined their love of Italian cuisine with fresh seasonal springtime vegetables. 

Due to its simplicity and delicious flavors, it quickly became a signature dish renowned for its vibrant flavors and colorful presentation. It became so popular that it spread to restaurants across the country and eventually became a staple comfort food recipe in many households.

Penne vs penne rigate

Penne is a tubular pasta shaped like a parallelogram.  Meaning it has angles on both ends that go in the same direction.  If the ends went in different directions, it would be a trapezoid.  Sorry for the geometry references but I wanted to give the visual to those not familiar with this pasta shape.  It’s great for casseroles like chorizo macaroni and cheese, pasta salad, and tossing in easy alfredo sauce.

Penne rigate is the same shape, but it has ridges along its surface.  That’s true with any pasta that has rigate in the name.  These ridges help hold onto sauce better. This can create a more flavorful and satisfying meal because more sauce clings to each individual piece of pasta.  The more sauce that clings to the pasta the more flavor each bite has.  That’s why penne isn’t the only rigate pasta out there.  There’s spaghetti and even elbows used in this pasta salad with fresh herbs.

Are frozen vegetables healthy?

I see that look.  You’re thinking, “pasta primavera is supposed to celebrate fresh spring produce!  Not frozen!”  But if you want to make this recipe and it’s not farmer’s market season, then using frozen is the next best thing.  And it makes preparing this pasta primavera bake easier to make than using fresh produce.

While many people believe that fresh is always best when it comes to vegetables, frozen vegetables can actually be just as nutritious. In fact, frozen vegetables are often picked at their peak ripeness and flash-frozen, which helps to lock in nutrients. This means that they can be a convenient and healthy choice for adding a variety of vegetables to your Pasta Primavera bake.

However, using frozen versus fresh vegetables can impact the overall taste and texture of your dish.  So, make sure you know how each vegetable is going to react to not just thawing but also baking with the pasta and sauce in this primavera recipe.  It might be necessary to press out some additional water or sauté the vegetables to release excess liquids before baking them in this casserole. 

Alternatively, if you now the vegetables will have excess liquids then you can cut back on the pasta cooking time so it’s more than al dente.  This will allow the pasta to absorb that excess moisture.  Similar to the how you undercook lasagna noodles, you could use the same method with this recipe.

Ingredients to make this delightful Pasta Primavera Bake

This recipe has simple ingredients most of which you might have on hand already:

Pantry – pasta, pasta sauce, Italian seasoning

Fridge – frozen squash blend, frozen peppers and onions blend, ricotta cheese, mozzarella cheese

Instructions to make this baked Pasta Primavera

First, preheat the oven to 400 F so it’s ready when you are.  Next, start the water for the pasta.  The pasta can cook while you prepare the remaining ingredients for this delicious casserole recipe.  Make sure to salt the water so the pasta isn’t bland when combined with the remaining ingredients.

Assemble the casserole by combining the cooked pasta with the thawed squash blend of zucchini and yellow squash and the thawed peppers and onions.  Stir in the pasta sauce, Italian seasoning, ricotta cheese, and half the mozzarella cheese.  Pour the mixture into a casserole dish, cover with foil, and bake at 400 for 35 minutes. 

My casserole has a lid, but I still put foil on top to retain heat and moisture which keeps the pasta from drying out as it bakes.  I find that casseroles cook faster by covering them with foil.  I put the glass casserole lid on top to keep the foil in place and make a better heat seal.

After 35 minutes, remove the foil and the lid and sprinkle the top with the remaining mozzarella cheese.  Since I used fat-free mozzarella cheese, I spritzed the top of my casserole with cooking spray to help the cheese be melty and delicious.  If you’re using regular mozzarella cheese, there’s no need to complete this step.

Bake the casserole for an additional 10 to 15 minutes or until the mozzarella is melted, bubbly, and lightly brown on top.  Let the pasta casserole cool in the pan 10 minutes before serving with a lettuce wedge or Italian tossed salad.

What does pasta primavera bake taste like?

Yes. There are two kinds of pasta in this picture. It was true pantry cooking. I had a bit of this and part of that and decided to buck the trends and combine the two. It didn’t turn out too bad! I was pleasantly surprised.  The trick is the timing. I couldn’t have done as well with say shells and the penne. Or even shells and the radiatorre.

You really do have to know the cooking times of your pasta. Not all are cooked in the 9 to 11 minutes that is usually listed on the box.  Sometimes, they take a little longer.  And sometimes you need to undercook the pasta because there’s added liquid in your recipe.  But this experiment came out well and it was two less boxes of partials in the pantry.

The cheese, the vegetables, and the sauce all come together for a hearty and delicious meal that whips up quickly.  Sometimes when I forget to take the veggies out to thaw, I put them in the colander and let the hot pasta water thaw them out when I drain it.  It’s a quick tip for those with a horrible memory like me!

Yield: 6 servings

Pasta Primavera Bake

Cook Time: 55 minutes

Total Time: 55 minutes

Looking for a colorful Italian meal? Look no further than this Pasta Primavera Bake. It's packed with vibrant veggies and a creamy parmesan sauce.

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Ingredients

• 8 ounces pasta
• 2 cups frozen squash, thawed
• 1 cup frozen onion, thawed
• 28 ounces light pasta sauce
• 2 teaspoons Italian seasoning
• 1/2 cup part-skim ricotta cheese
• 2 cups fat free mozzarella cheese

Instructions

1. Preheat oven to 400.
2. Cook pasta according to package directions omitting salt and fat. Drain and add to a large mixing bowl.
3. Combine the squash, onion, pasta sauce, seasoning, ricotta, and 1/2 cup mozzarella cheese with the cooked pasta. Stir well to combine.
4. Place the pasta mixture in a casserole dish coated with cooking spray. Bake at 400, covered, for 35 minutes. Remove cover and top with remaining mozzarella cheese. Lightly spray the cheese with cooking spray and bake an additional 10 to 15 minutes or until the cheese is melted and the pasta is bubbly.
5. Remove from heat and allow to cool slightly. Serve with a lettuce wedge and garlic bread.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 249Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 975mgCarbohydrates 32gFiber 5gSugar 12gProtein 20g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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The post Savor the Flavors of Pasta Primavera Bake appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.