Skip to content

Portobello & Basil Sandwiches and Penne with Baked Butternut Squash

November 4, 2011

TGIF! Finally Friday, and I was ready to spend a little extra time in the kitchen and make new creations. I found two different recipes that I thought would go well together. The result was a romantic dinner with a glass or two of wine and my better half. I now introduce to you the Portobello & Basil Sandwich served with Penne with Baked Butternut Squash:

Portobello & Basil Sandwiches:

Serves approximately 3 people.

Inspired by Portobello & Fontina Sandwiches from “Incredibly Easy Vegetarian.”

You need:

  • Olive Oil
  • 3 large Portobello Mushrooms, stems removed
  • Salt and Pepper
  • Sun-dried Tomato Pesto
  • Veggie Slices, Mozzarella Flavor (Soy-based cheese food alternative. Cholesterol and Lactose free. I try to use as little dairy as possible in my meals. If you prefer real cheese, use Fontina.)
  • Slices of Whole Wheat bread
  • Fresh Basil Leaves
Preparation:
1. Preheat broiler. Line baking sheet with foil.
2. Drizzle 2 teaspoons oil over both sides of mushrooms; season with salt and pepper. Place mushrooms, gill sides up, on prepared baking sheet. Broil mushrooms 4 minutes per side or until tender. Cut into 1/4-inch-thick slices.
3. Spread pesto evenly on slices of bread; layer with mushrooms, “cheese” and basil. Top with bread slices. Brush a little bit of olive oil on top of the bread.
4. Heat large grill pan or skillet over medium heat. Add sandwiches; weigh down with small plate. Cook sandwiches 4 to 5 minutes per side or until cheese melts and sandwiches are golden brown.
Yum! Now time to make the penne…
Penne with Baked Butternut Squash:
Recipe from “Alt For Damerne, issue 38” by Mira Arkin.
You need:
  • 1 Butternut Squash
  • Olive Oil
  • Salt and Pepper
  • Fresh Sage
  • 2 Garlic
  • Parmesan cheese
  • Whole Wheat Penne Pasta
Preparation:
1. Heat up your oven to 395 degrees. Peel the squash, cut it in half and take out the seeds. Cut the squash into cubes.
 
2. Put the squash cubes on a baking sheet and pour a bit of olive oil over them. Add salt, pepper and fresh sage and mix.
3. Cook the squash in the oven for 25 minutes. Chop the garlic. Take the squash cubes out of the oven, add the garlic to the mix and put it back in the oven for 10 minutes.
4. Meanwhile, cook the pasta. Save a cup of the water the pasta is cooking in. Pour the pasta in a bowl and add the squash mixture. Mix it all together and add some of the pasta water.
5. Serve with Parmesan on top!
A fantastic meal! Have a chilled glass of Chardonnay with it, and your Friday will be perfect.
Advertisements

From → Recipes

2 Comments
  1. A sandwich with pasta? What the? Haha, looks great.

  2. A Tablespoon of Liz permalink

    Both these recipes look amazing! I love putting mushrooms on sandwiches, they give such a hearty feel to them!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: