1/5 Throw it Together Pantry Pasta
Like many of you I am sure, I stand in front of the pantry or in front of the freezer, cold air rushing out….totally uninspired. It is almost as if I am confused by their contents or as if the items they hold are wrapped in packaging presented in a language I do not understand. I will shut the door and walk away with a blank stare.
I have recognized that there are times (like a weekday) when we just have to keep it simple. We used to order vegetarian pizza with cheesy bread and a Greek salad. Easy and delicious but as I now realize, not the ideal way to fuel a very busy body and mind that loves to write, swim in the pool and walk Chloe. I can do better than that for myself and I deserve it.
Photo By: S. Duquet
So, we sought out whole food ingredients in the pantry and fridge that we recognized like fresh and frozen veggies, pasta and fresh herbs and put them together to create a harmony of fresh flavor with an unexpected, cheesy, creamy component that was a bonus. Easy peasy..cheaper than take out and soul satisfying to the core.
So often, using odds and ends to create a dish is the best way to explore and expand into a new meal. It is like less is more. Sometimes I feel like having innumerable ingredients at my disposal renders me uninspired. This recipe will be amazing with any combination you can find in your pantry so use what you have and enjoy trying new combinations. Here is the one that we enjoyed.
Pantry Pasta
By S. Boulton
Pesto Ingredients:
2 C chopped parsley
1 C raw walnuts (could have used hazelnuts, pine nuts, pecans, macadamia, see what works for you)
1/4 C olive oil, plus 1 tbsp separately for simmering veggies
1/4 C water
Juice of one lemon
1 Clove garlic
1 Tsp sea salt
1 Tsp ground cracked pepper
Pasta Fixin’s:
2 Servings of your favorite pasta, we used an organic tri-color radiatore and they were amazing
1 C chopped red pepper (try artichokes, eggplant, zucchini, whatever you have on hand)
1 C frozen peas (I love peas, why substitute them?)
1 C sliced olives (try capers or pickled hot peppers- use 1/2 cup of these substitutes as they are more pungent in flavor than olives)
Make it Happen:
Start to boil and prepare the pasta according to the package directions. Meanwhile, put all the pesto ingredients in a food processor, blend until it turns into a sauce consistency. In saucepan on medium heat, saute red pepper in 1 tbsp of olive oil for 2-3 minutes. Add frozen peas, stir. Add pesto sauce and olives, simmer until sauce is warmed through, about 4 minutes.
Photo By: S. Duquet
Toss sauce and veggies with pasta, serve with a side of hearty garlic bread and enjoy. Serves 2.
Voila, throw it together pasta dinner with all the flavor and pizzazz of a well thought out, fussed over meal. It is like vegan on the run. Yum.
Have a delicious day.
Tags: compassionate eating, dairy free, going veg, parsley recipe, pasta dinner, pesto sauce, plant based diet, trying vegan, trying vegetarian, vegan, vegan entree, vegan experience, vegan pesto sauce, vegan recipe, vegan wannabe, vegetarian recipe, walnut recipe
