It is another Meatless Monday and we find ourselves asking the all important question: What’s for dinner? Well, here is an eco-friendly organic recipe, that is easy to make and the ingredients are readily available. This recipe comes courtesy of my favorite food-network-personality-turned-daytime-talk-show-host Rachel Ray. This recipe does say that you can use either vegetable or chicken stock, but please remember that if you want the taste of chicken stock without having meat in the pasta you can use an eco-friendly organic vegetarian chicken stock mix. Another way to make this an even healthier meal is to use either whole wheat or spelt pasta, whichever you can find in your supermarket.

Ingredients:

• Salt and Pepper
• 1 pound pappardelle or fettuccine noodle Pasta
• 1 quart vegetable or vegetarian chicken stock
• 1 ounce dried porcini mushrooms
• 4 tablespoons butter
• 4 large organic shallots, chopped
• 1 cup packed flat-leaf parsley, finely chopped
• 1 cup dry white wine
• A wedge of Pecorino Romano cheese, for grating at the table

Preparation:

1. Bring a large pot of water to a boil. Salt it, add the pasta and cook to al dente. Drain.
2. While the pasta is working, in a saucepan, simmer the vegetable stock and porcinis until the mushrooms have softened, 15 minutes.
3. In a medium saucepan, melt the butter over medium heat. Stir in the shallots and season with salt and pepper. Cook, stirring frequently, until softened, 7-8 minutes. Add the wine and reduce heat to low.
4. Remove the mushrooms from the stock and finely chop. Add them to the parsley-shallot mixture. Ladle in the stock, leaving some behind to avoid the grit at the bottom of the saucepan.
5. Toss the pasta with the porcini sauce and parsley. Serve with a little grated Pecorino Romano on top.

This eco-friendly organic meal serves four, so you can adjust it as needed. Plus, this dinner supports the Meatless Monday non-profit initiative which favors plant-based meals one day a week instead of animal products – you can learn more about it at meatlessmonday.com.   Also, there are a number of very good eco-friendly organic wines available on the market, remember that you never want to cook with a wine you would not drink. If you don’t drink or are making this for kids, you can rest assured the alcohol dissipates in the cooking process leaving only an additional layer of flavor behind. If you feel strongly about this you could easily eliminate or reduce the amount of wine and perhaps add extra stock so you have the right amount of liquid.  Enjoy!

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Tags: carbon footprint, eco-friendly organic recipe, eco-friendly recipe, eco-vegetarian, eco-vegetarianism, healthy recipes, Johns Hopkins Bloomberg School, Meatless, Meatless Monday, Meatless Mondays, organic cooking, planet forward, porcini parsley pasta recipe, porcini pasta recipe, Rachel Ray, Rachel Ray Show, recipes, Vegetarian, vegetarian cooking, vegetarian recipes, vegetarianism

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