With Holy Week upon us, this period leading up to the Easter holiday celebration means meatless meals and other sacrifices for practicing Latinos.  Nevertheless, Lent doesn’t mean having to give up the sabor of your favorite meals.

For those looking to expand their Lenten menus with delicious and nutritious meatless recipes, Chef Santiago Gomez of Cantina La Veinte and Tacology in Miami has created flavorful, Latin-inspired pasta recipes, easy for the whole family to follow and enjoy. Additionally, Registered Dietitian Su Nui Escobar has provided healthy Lent tips and tricks to inspire Latinos during this time of reflection. Currently both are actively promoting the ongoing campaign:   passionforpasta.com .

Here are some healthy Lent Tips & Tricks from Su Nui Escobar, RD 

1. Do you want something different this Friday during Lent? Try making whole wheat pasta with poblano hot peppers and corn. Simply mix roasted poblano peppers, milk, small amount of cheese, salt and pepper. Cook and mix with pasta and corn.

2. Lent Friday! Switch up your favorite recipe for Bolognese pasta using finely chopped mushrooms instead of meat. It’s a delicious way to add nutrition to your favorite dish.

3. Lent is the perfect time to acquire new healthy habits, such as eating without meat at least once a week. One of my family’s favorite recipes is this delicious pasta with butternut squash.

4. Lent is the time to reflect on how to be better people. Respecting our body by eating healthy provides us with the energy to give the best of ourselves to our family. An easy change is to add vegetables to our favorite dishes such as pasta.

5. This Friday of Lent, prepare your family a delicious vegetable lasagna. Spinach, eggplant, tomatoes, carrots and mushrooms are excellent. To make it healthier, moderate the amount of cheese you use.

6. Lent has begun, and it is time to think about healthy options to fulfill our Latin tradition of eating without meat on Fridays. Soups with pasta, beans and vegetables are a perfect combination!

 Try these recipes. 

Barilla Fettuccini with Chipotle, Champagne and Shrimp (above)

Servings: 8

Prep Time: 15 mins

Cook Time: 20 mins

Ingredients

1 box of Barilla Fettuccine, uncooked

2 tablespoons of butter

½ white onion, finely chopped

2 minced garlic cloves

1 shot of champagne

12 cooked pink shrimps

Chipotle adobo (to taste)

1 cup of heavy cream

Salt (to taste)

Directions

1. Bring 4-6 quarts of water to a boil. Add salt to taste.
2. Add pasta to boiling water –  for authentic “al dente” pasta boil for 11 minutes, stirring occasionally. Drain well
3. Heat a saucepan with the butter over low heat, add the white onion and garlic and cook until golden brown.
4. Add the champagne, heavy cream and the chipotle adobo. Add salt to taste.
5. Add the shrimps and let the mixture boil.
6. Mix in the pasta and serve your dish!

Barilla Penne with Mushrooms, Huitlacoche & Truffle Oil

Servings: 8

Prep Time: 15 mins

Cook Time: 30 mins

Ingredients

1 box of Barilla Penne

1 cup of seasonal mushrooms, chopped

1 cup of huitlacoche

2 tablespoons of butter

2 garlic cloves, minced

½ white onion, chopped

1/3 cup of white wine

½ cup of heavy cream

Salt and pepper (to taste)

Truffle oil (to finish)

Parmesan cheese (to finish)

Instructions

1. Bring 4-6 quarts of water to a boil. Add salt to taste.
2. Add pasta to boiling water –  for authentic “al dente” pasta boil for 11 minutes, stirring occasionally. Drain well.
3. Melt butter over medium-high heat in a large pan, add the onion and garlic and sauté for about 5 to 10 minutes.
4. Add mushrooms, cook until they’re browned, and add the huitlacoche.
5. Add the wine and heavy cream. Let the mixture boil for about 10 minutes or until the sauce has thickened to your desired consistency.
6. Season the mixture to taste with salt and pepper.
7. Pour the sauce over pasta. Finish off with parmesan cheese and truffle oil and enjoy!

Barilla Farfalle with Oysters & Mezcal

Servings: 8

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

1 box of Barilla Farfalle

2 tablespoons of unsalted butter

½ white onion, finely chopped

3 garlic cloves, minced

4 cups standard oysters (about three 12-ounce containers), drained

1 shot of mezcal

Black pepper (to taste)

Salt (to taste)

1 cup of heavy cream

Instructions

1. Bring 4-6 quarts of water to a boil. Add salt to taste.
2. Add pasta to boiling water –  for authentic “al dente” pasta boil for 11 minutes, stirring occasionally. Drain well.
3. Heat the butter in a large nonstick skillet over medium heat. Add onions and garlic and cook until tender, stirring frequently.
4. Add oysters, reduce heat and cook for 5 minutes or until the oysters’ edges curl.
5. Add the mezcal. Stir in the heavy cream, salt and pepper.
6. Mix in the pasta and serve!