I was talking to my roommate from college the other day and she expressed great frustrations with food. She is a vegetarian; she does not eat meat or fish, though she does enjoy eggs, milk, and cheese. The thing that she was exasperated about however was salads.
This is a complaint I have heard from her before, people seem to think that because she’s a vegetarian the only thing she can eat is a salad.
When we lived together I didn’t find this a hamper on my culinary choices at all, in fact I don’t think I even made any real changes. Almost all my meals have vegies and/or a starch with them so she ate those, and skipped the meat portion. Does that sound difficult to you? Because it doesn’t to me.
Just off the top of my head there is: pasta and red sauce, alfredo sauce, pesto sauce, and about a million other sauces; macaroni salad, pasta salad, macaroni and cheese!
What about potatoes? There are red, white, purple, sweet; mashed, baked, scalloped, fried, or grilled.
Then there is quinoa, polenta, rice, beans, and soups, all kinds of soups!
And for every soup there is a type of bread, or muffin, scone, or other baked good.
There are just about as many sandwiches as well; I mean egg & cheese, cucumber, tomato and mozzarella, grilled cheese, artichoke and red pepper, peanut butter and jelly, just to name a few.
Just vegetables on their own can be a meal; obviously there is salad, but also grilled asparagus, squash, eggplant parmesan, stir-fries, and steams.
Are you getting my point?
Well in case you haven’t gotten it yet here is a hearty, delicious VEGETARIAN Pasta dish for you. That also happens to be clean.
I can’t tell you how thrilled I was with this dish. I had never made it before, but was very excited to use some fresh rosemary! It was so good. I ended up stirring in a bit of parmesan cheese early to thicken the sauce some, and I did not drain the beans for the same reason. It was delectable, creamy, with a soft flavor that made me go back for thirds and fourths. I think this will have to become a new staple.
