Further baked-pasta experimentation

As discussed here previously, we’ve been attempting to reconfigure our favorite recipes in a meatless style. Last week we did further testing on veg adaptations of baked rigatoni with béchamel.

In this attempt, we removed the half-pound of prosciutto (as before) and replaced it with

• about a quarter pound of cremini mushroom caps, cleaned and thinly sliced
• a jar of roasted red bell peppers (about four medium peppers), drained and cut into thin strips
• a whole lot more salt and black pepper

Results were very promising. The roasted peppers shone through, accenting the flavor of the cheeses and adding a piquant note to the overall aroma. The mushrooms were quite a bit more subtle in their flavor and aroma, but they added quite a bit of depth to the sauce, and their texture was a welcome variation in the otherwise-consistent chewiness of the overall dish.

I would definitely do this combo again, though further refinement is necessary. I think I may add more mushrooms and use a somewhat saltier cheese (perhaps a nice Parmesan or Romano mixed into the sauce alongside the other cheese[s]). We could also try this with a different type of mushroom — maybe button, maybe morel, definitely shiitake.

More posts on this as the experiments continue.

(Also: heh, I got to use the word “piquant” in a food post.)

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