Vegetarian entrees, however, often don't get their share in the limelight. Cue the boundless creativity of our fellow vegetarian Ratty-going Brunonians!
A big thanks to Vishesh Jain, chef and mastermind of the following recipe featuring "meatballs" with pink vodka penne pasta. Utilizing hearty bread stuffing in the shape of meatballs and topped with savory mushrooms and Parmesan cheese, it is sure to satisfy even the stubbornest of meaty cravings.
In the chef's words: "First, I did not plan the alliteration--it just happened. Yesterday they had meatballs in the Ratty, and I was craving some warm, condensed deliciousness. I'm vegetarian though, so I decided to make my own with bread stuffing, plus some portobello for marinated meatiness."
Vishesh's Bread Stuffing 'Meatballs' on Pink Vodka Penne Pasta, with Portobello and Parmesan
1 cup cooked penne pasta
2 tsp Parmesan cheese
1/3 cup pink vodka sauce
6-8 slices of portobello mushrooms
1/2 cup of bread stuffing
Oregano, basil, salt, and pepper to taste
Mix 1 tsp Parmesan cheese and the bread stuffing well, and mold into balls by hand or with a spoon. On a plate, microwave for 50s, flipping them over and compressing them at 25s. Microwave the portobello lined on the side of a bowl for 30s, and press them to drain the excess liquid.
Add the sauce and stir in the seasonings to taste, and microwave for 30s more, or until the sauce has reduced to desired consistency. (The Ratty's pink vodka sauce is often a little thin and watery for my taste; if you like it that way, use less sauce and reduce it less.)
On a plate, add in order the penne, meatballs, portobello, excess sauce, and Parmesan. Microwave for 30s, and enjoy it hot!