An entire year’s worth of delicious Meatless Monday dinner ideas.
On Monday, I posted the last entry in my March Meatless Monday series. I love doing these monthly themes on the blog because it gives me a bit of structure for my posting schedule, and I get the chance to dig a little deeper into a food category than I might otherwise in such a short period of time.
So since it looks like these series are going to be a permanent fixture on the blog for the time being, I thought I would start finishing the month with a roundup of related recipes from some of my lovely fellow bloggers.
In the future, I’ll probably highlight 20 or so, but since this was Meatless Monday month, and there are 52 Mondays in a year, I rounded up 48 other vegetarian recipes to go with the 4 I posted. That means that all together there’s a new and delicious meal here for each Monday of the year!
To recap, these were mine for the month.
And on to the main event, 48 more gorgeous vegetarian recipes perfect for Meatless Mondays.
A lighter quick and easy fettuccine Alfredo with broccoli for busy Meatless Mondays, full of broccoli and cheesy Alfredo goodness!
Did everyone have a good Easter? Mine was very low key and involved a couple of bordeaux eggs and a sugar coma…
We’re going to finish of our March Meatless Monday series with some more comfort food, Easy Fettuccine Alfredo With Broccoli.
Who doesn’t like Fettuccine Alfredo? Seriously, I don’t think I’ve ever met someone who isn’t a fan. I mean, what’s not to like. It’s creamy, cheesy, and delicious, aaaaaaaand, slurpy fettuccine noodles are just plain fun to eat.
This version of fettuccine Alfredo with broccoli is one of my favorites because it’s meatless, so Meatless Monday approved, it’s made with half and half rather than heavy cream, so you don’t need to be rolled away from the table after eating it, and it takes almost zero time and effort to make.
Two pots, 20 minutes, no knives required. Win, win, win.
Oh and did I mention it’s delicious too? Broccoli and Alfredo were made for each other and this particular Alfredo sauce is fantastic. It’s slightly garlicky, cheesy, and just the perfect level of not-too-rich.
Give it a try. You’re going to love it.
Looking for more pasta recipes? Scroll past the recipe for some of my favorites!
Ingredients
Pasta and Veggies
- ▢ 12 oz fettuccine
- ▢ 12 oz broccoli florets bought bagged (or cut up at home)
Alfredo Sauce
- ▢ 1/2 cup ( 4 oz, 1 stick) butter
- ▢ 2 cups half and half*
- ▢ 1/2 teaspoon garlic powder
- ▢ 1/4 teaspoon salt
- ▢ 1/4 teaspoon ground black pepper
- ▢ 1/8 teaspoon cayenne pepper
- ▢ 3/4 cup ( 3 oz) shredded Parmesan cheese plus more for topping
Instructions
Pasta and Veggies
- Cook fettuccine according to package instructions in a large pot of generously salted water. Add broccoli during the last 3-4 minutes of cooking time and cook until done. Drain, return to pot, and set aside.
Alfredo Sauce
- While your pasta cooks, melt butter in a medium saucepan. Add half and half and stir. Allow to come to a simmer and cook for 5-8 minutes, stirring occasionally, until slightly thickened and reduced. Watch closely and do not allow to come to a full boil.
- Add garlic powder, salt, black pepper, cayenne, and Parmesan. Pour sauce over noodles and toss to coat.
- Serve and sprinkle with more Parmesan if desired.
Notes
Make-ahead Instructions: Pasta and sauce should be cooked just before serving. Broccoli can be cut up to two days in advance and stored in an air-tight container. Make sure broccoli is dry before storing. Recipe for Two Instructions: Recipe halves easily. For the cheese, half of 3/4 cup is 1/4 cup, 2 tablespoons. No other cooking changes are needed. Freezer Notes: This sauce and pasta does not hold up well for freezing.
More Pasta Recipes
Easy Creamy Chicken Pasta with Bell Peppers – A rich and creamy pasta loaded with Parmesan cheese, chicken, and bell peppers, as easy as it is delicious. You don’t want to miss this one!
Quick Mac and Cheese for One – A quick recipe for mac and cheese for one. Easy, cheesy, and oh so good.
Lightened Up Copycat Carmela’s Chicken – Chicken, mushrooms, and delicious caramelized onions cooked up in a wine and cream sauce and served over rigatoni. A lightened up version of the Macaroni Grill favorite.
A ridiculously delicious snickerdoodle milkshake topped with salted caramel and whipped cream.
Happy April Fools’ Day! Have you been fooled yet? Or have you been the fooler? I’m not usually much of a prankster on April 1st, but since I have Baking Mischief now, I thought I should do something .
I had this whole silly post planned where I was going to write a straight-faced recipe for making toast, but THEN I thought instead of playing a joke on you, lovely readers, what if we all played a terrible, horrible, amazing, delicious joke on our bodies instead and ingested something terriblicious.
Enter, this monster of a milkshake.
I’m sure you all saw those crazy-pants milkshakes from down under on Instagram last summer. They are the type of thing you see and your brain instantly goes, “NOPE!” And your heart sighs, “ Someday .”
Well, someday has come. (And in the interest that this not be your last someday, please don’t drink this entire thing on your own. Share it with somebody–or 5 somebodies–you love.)
Hello, Salted Caramel Snickerdoodle Milkshake.
You’ve got snickerdoodles . You’ve got cinnamon. You’ve got vanilla ice cream. You’ve got all those things mixed together and then whipped cream piled on top. Then, since that clearly isn’t enough, we douse the glass, inside and out, with salted caramel and put some cookie crumbs on top. Whaaaaaaaaaaaaaat!?
I previewed a little snapshot of this recipe a couple of weeks ago, because I was just too excited not to. It’s not often I get to leave sanity behind and create something purely ridiculous and delicious.
And just in case you’re wondering, hey, Tracy, do cinnamon cookies and salted caramel really go together? The answer is, yes. Yes, they do.
Ingredients
- ▢ 3 cups vanilla ice cream slightly softened
- ▢ 1/2 to 1 cup milk
- ▢ 3/4 teaspoon cinnamon
- ▢ 4 inch 3-snickerdoodle cookies* divided
Toppings
- ▢ Salted caramel sauce
- ▢ Whipped cream
Instructions
Milkshakes
- Combine ice cream, 1/2 cup milk, cinnamon, and 3 of the snickerdoodles, broken into smaller pieces, in your blender. Blend until cookies are incorporated. Add up to 1/2 cup more milk and blend until milkshake reaches your desired consistency.
Assemble
- Take a heaping spoonful of caramel and drizzle it around the inside of your 16-ounce glasses. Divide milkshake evenly between them.
- Things get messy from here, so if you are going to line the rims of your cups with caramel, make sure the cups are on a plate to catch the drips and are where you plan on drinking them! Use a spoon to drizzle caramel around the edges, letting some of it fall into the cup as well.
- Top with whipped cream.
- Crumble the remaining cookie and sprinkle over the top.
- Add a cute straw, drink responsibly, and enjoy!
Notes
Nutritional Information
