Cooking a complete Plant-based entrée has never been easier.
Plant-based eating is a major goal for Andrew and me. We’re dedicated to trying to find ways to make our meals healthier for both ourselves and the planet. That doesn’t mean you won’t continue to find all manner of foods on Chewing The Fat. We’re unabashed omnivores. But we have to admit there’s a lot more to like about today’s dish than just its being plant-based. For one thing, it combines lots of favorites—lots of garlic and lots of mushrooms—combined with our inestimable love for pasta. The extra-virgin olive oil contributes too—making a glorious sauce. And finally, there’s the simple fact that you can make this dish in no time at all.
What is plant-based eating?
The most touted benefit of plant-based eating is its ability to really help you with your weight. But in this case, don’t think “diet”. Think about it as an approach to eating. You simply choose to go easier on animal-based proteins and opt for vegetarian options. And these can include cheese, eggs, and milk. Further up the scale are Vegans who eschew animal products altogether. We choose a Flexitarian diet. Cut back on meat, eat plant-based foods with some animal proteins here and there. It’s well to remember plants can’t provide essential nutrients like vitamin B12 and Iron so the Flexitarian Diet is less of a challenge than a completely Vegetarian or Vegan diet is.
9 Health Benefits of a Plant-Based Diet
Plant-based may lower your blood pressure and keep your heart healthier and help prevent Type 2 diabetes by 34 percent. Plant-based diets can help reduce weight. An admittedly small study of 65 overweight adults who ate a plant-based diet for one year lost an average of 9 ¼ lbs. Your risk of cancer is lowered by just 10 percent but still… You can lower bad cholesterol by 10 to 15 percent while upping your “good cholesterol” by as much as 25 percent. You may minimize the risk of stroke, keep your brain strong and you may even live longer. I am tempted to say ‘just by eating today’s dish”. In all honesty, every single thing I mentioned points in the direction of just how good Plant-based eating is for us. Not to mention the planet. Here’s today’s recipe and after it, some Flexitarian favorites of ours.
Spaghetti with Mushrooms, Garlic and Olive Oil
A completely plant-based dish with lots of garlic and lots of mushrooms—combined with our inestimable love for pasta.
Ingredients
- ½ cup fruity Extra Virgin olive oil
- 3 cloves garlic (minced)
- 1/4 teaspoon dried red-pepper flakes (optional)
- 1 pound White, Baby Bella, Shiitake mushrooms (or a mixture of all three) (sliced)
- 1 teaspoon salt
- 1 pound spaghetti
- 3 tablespoons chopped flat-leaf parsley
- ¼ teaspoon fresh-ground black pepper
Directions
- Step 1 In a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and the red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the sliced mushrooms and the salt and cook until the mushrooms exude liquid, the liquid evaporates, and the mushrooms begin to brown, about 5 minutes.
- Step 2 In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain and toss with the mushroom mixture, the parsley, and the pepper.
Ribollita, the "Flexitarian" Stew adapted from Mark Bittman in The New York Times
