no pics just wanted to whip this out before i forget. I like chunky veg pasta sauce instead of wet tomato-y Ragu types. Makes a more traditional pasta, goes with lots of pasta shapes, helps you use up veg that may only have a few days left and… more veg is always the way to go.
To make: Last night I had two giant zukes and a bunch of mushrooms that needed to be cooked. Chopped up and stirred over med with a Tbl of olive oil to cook down a bit. I added a third of a brick of frozen spinach to hold the sauce together like a binding agent, a tiny bit of lemon juice for the zukes (in case they really are a day away from going bad lemon will kinda perk them up. Like lime juice in day old guacamole) and a teeny can of tomato paste (not sauce).I shook in a bunch of thyme cause that’s nice in pasta and for potential sore throats like mine. Boil pasta. Combine. This made 4 or 5 servings of sauce but i wanted leftovers.
What’s also sweet about chunky is it’s very forgiving and transitive veg wise and you dont need a lot of pasta, it’s really a heavy sauce meal. Also the older or sensitive types in your life who dont normally eat red sauce because of too much tomato acid can eat this without complaint. Last night I did this with small baked potatoes on the side to round out the small pasta bowls. Holy crap I forgot how good baked potatoes are.
I know this is a bit random, i’m saving these food things for a reason. boop.
Post a Comment