Welcome to the start of another week—we’re kicking things off once again with Meatless Monday where we forego meat this one day of the week in a bid to eat just a little bit healthier. A lot of people are doing it … how about you?
I took up the Meatless Monday flag and ran with it almost one year ago and, since then, my husband and I have both been endeavoring to go meatless on Mondays. In the early days, we had our minor slips (like totally forgetting that Monday was meatless and gorging out on hamburgers and turkey sandwiches at lunch). Thank goodness we’re a lot better now and slip-ups are few and far between. I think our waistlines are all the better for it, too.
This weeks’ recipe doesn’t represent a slip up of any sort. I set my sights on faux meat for use in this Penne with Gorgonzola White Sauce recipe that I conjured up. As the name implies, gorgonozola—which has a bit of a bite—is a standout feature of this dish. The dish also features Quorn Chik’n Tenders, a wonderful protein-packed meat alternative. Trust me, after you’re prepared this dish and you’re sitting down at the dinner table to eat it, you won’t believe how closely it resembles chicken. I added green peas for a textural slant because I love the way they pop in the mouth.
I hope you enjoy this weeks’ Meatless Monday recipe. Bon appetit!
Penne with Gorgonzola White Sauce
- 2 cups penne pasta
- 1 package (12 ounces) Quorn Chik’n Tenders
- 1/4 tsp. kosher salt
- 1/4 tsp. fresh pepper
- 1 cup scallions, sliced
- 2 tsp. butter
- 1 clove garlic, minced
- 1/4 cup dry white wine
- 1/2 cup chicken stock
- 1 cup low-fat ricotta cheese
- 4 ozs. gorgonzola crumbles (approx. 1 cup)*
- 1/2 cup frozen peas
- 6 ozs. baby spinach
Prepare the pasta; drain and set aside.
In a large sauté pan, prepare the Quorn Chik’n according to package instructions. Season with salt and pepper. Remove chik’n and set aside.
In the same pan, add butter and scallions; sauté until tender; remove scallions from the pan and set aside.
In the same pan, prepare the sauce by combining the garlic and white wine; bring to a boil over low heat. Add the chicken stock and ricotta; whisk until smooth. Add the gorgonzola and blend with a whisk until smooth. (If the sauce is too grainy for your liking, carefully pour it into a blender and mix until smooth. Return sauce to pan.) Next, add peas to sauce, allowing peas to heat thoroughly through while constantly stirring sauce so it doesn’t burn. Fold in baby spinach and mix in well with sauce until just wilted.
Add the scallions, penne and chicken; make sure all ingredients are heated through. Serve.
*If gorgonzola is too pungent/strong of a cheese for you, try substituting it with a milder variety.