In this recipe
-
Notta Pasta Rice Fettuccine
This is our widest rice noodle, a great wheat fettuccine alternative that enhances your favorite gluten-free pasta dishes.
Notta Pasta, Pepper and Portobello Strata
Layers of Notta Pasta with vegetables make this dish a feast for the eyes as well as the appetite!
Yield
16 slices approx.
Time
1 hour, 20 minutes to assemble
30 minutes to bake
10 minutes to rest
Total time: 2 hours
Ingredients
1-16 oz bottle balsamic vinaigrette
5 to 7 large portobello mushroom caps (2 lbs)
1-22 oz jar roasted red peppers
1 1/2 cups Parmesan cheese
1/4 cup sun dried tomato pesto or basil pesto
2 large eggs
3 tablespoons olive oil, divided
1-16 oz box Notta Pasta Fettuccine
1 1/2 cups Gorgonzola cheese
5 to 7 large portobello mushroom caps (2 lbs)
1-22 oz jar roasted red peppers
1 1/2 cups Parmesan cheese
1/4 cup sun dried tomato pesto or basil pesto
2 large eggs
3 tablespoons olive oil, divided
1-16 oz box Notta Pasta Fettuccine
1 1/2 cups Gorgonzola cheese
Directions
| 1. | Put a large pot of salted water on to boil. Oil bottom and sides of springform pan with 1/2 tablespoon oil. Pour all of vinaigrette into a flat baking dish. |
| 2. | Wipe mushroom caps clean with a damp cloth. Lay mushrooms in baking dish in a single layer, turning to coat tops and bottoms with vinaigrette. Let marinate while preparing peppers and pasta. |
| 3. | Drain peppers and lay flat, cutting in half if whole. Set aside. Preheat oven to 475°F and grill to medium high. |
| 4. | Beat together, Parmesan cheese, pesto, eggs and remaining 2 1/2 tablespoons oil in bowl. Set aside. |
| 5. | Boil Notta Pasta according to directions on box. When noodles are al dente (firm but tender), drain well and rinse in cold water. Toss drained noodles with reserved Parmesan cheese mixture and set aside. |
| 6. | Grill mushrooms 4 to 5 minutes on each side, or until tender. Remove from heat and slice into thin diagonals. |
| 7. | Divide pasta in half. Layer 1/2 of pasta in bottom of pan, pressing down firmly. Top pasta with 1/2 of mushrooms. Top mushrooms with 1/2 of peppers and sprinkle with 3/4 cup of Gorgonzola. |
| 8. | Repeat layers minus the Gorgonzola. With plastic wrap or food gloves, press strata firmly into pan. Top with remaining Gorgonzola cheese. |
| 9. | Bake for 30 minutes. Let rest 10 minutes and unmold. |
TOOLS & EQUIPMENT
>>102<<
9-10 inch Springform pan
Notta Pasta, Pepper and Portobello Strata
Nutrition Facts:*
CALORIES: 410
FAT: 23g
CHOLESTEROL: 45mg
SODIUM: 1000mg
CARBS: 37g
PROTEIN: 11g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com
