Here you will find a variety of meatless recipes, many with optional substitutes or variations. I have enjoyed eating vegetarian and vegan foods for over 30 years and I am happy to share some delicious plant based recipes, healthy clean eating tips and more!
Not a vegetarian? Try adding a couple meatless meals per week, or maybe more at some point. Even cutting back on meat consumption is beneficial in many ways, prioritizing fruits, vegetables, legumes- (lentils, peas, peanuts, beans, hummus, etc.)whole grains, nuts and healthy fats, like olive oil and avocado.
Limiting processed foods, fast foods and added sugars is important!
Baked Penne and Roasted Vegetables
Ingredients:
2 zucchini, quartered lengthwise and cut into 1-inch cubes
Directions:
- Preheat the oven to 450 degrees F.
- On a baking sheet, toss the peppers, zucchini, squash and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried seasoning. Roast until tender, about 20 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 5-7 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is not too soft. Drain.
- In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
- Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
Prep time: 20 min Cook time: 30 min
Serves: 6-8 - tastes wonderful reheated if there are leftovers. Recipe could be cut in half for a smaller serving amount.
