Pasta for Vegetarian and Seafood Lovers

It's a little more complicated when there's a vegetarian in the house of meat eaters. To make sure that everyone has a satisfying meal, the vegetarian gets enough nutrients and there's no over-cooking, the menu needs careful consideration. For that reason, I cooked two different types of pasta. Spinach tagliatelle with brussels sprout, asparagus and goat cheese for the vegetarian, and spaghetti with clams and green mussels for the rest of us.

Boil tagliatelle

Stir-fry brussels sprout and asparagus in olive oil with garlic

Mix in pasta and goat cheese

Cook for a few minutes, and you'll have spinach tagliatelle with brussel sprout, asparagus and goat cheese. I used 1 tablespoon of goat cheese just for flavouring. If you prefer a more cheesy or creamy flavour, you could add more goat cheese to taste. This is a light and healthy pasta, as long as one uses a considered amount of olive oil and cheese.

Spaghetti with clams and green mussels was a crowd pleaser. One can't get it wrong with seafood. It's so easy to cook, and sure to impress your guests.  I first stir-fried the clams and mussels in garlic-infused olive oil, then added in a little white wine for extra flavouring, and finally mix in the pasta.  I let the pasta cooked for a few more minutes in the clams/mussels base. 

Spaghetti with clams and green mussels