Wednesday, September 09, 2009

Tuesday, September 8th - Angel Hair pasta w Vegan Bolognese

I don't often crave pasta, even less often I don't crave spaghetti type noodles. I couldn't shake my craving for Angel Hair pasta. We were watching this episode of Diners, Drive-ins and Dives on Food Network where Guy went to this place called Bizarro in Seattle. We were in Seattle this past weekend but we didn't get a chance to visit. It make insanely good looking pasta. It's all homemade and autentico! Not your typical red sauces. Anyhoo, all the home made stuff looked so chewy and fresh I was half tempted to make it. I decided with all the reno dust around the house, I didn't want to roll any dough out on the counter.

So I just pulled out my Barilla Capellini pasta. Mmmmm. The finer the better. I love angel hair but only in really clingy sauce. The sauce is actually from the previous Friday but I've not updated the blog on that night. On that night we had the sauce with some squid ink fusilli.

Vegan Bolognese w Squash.

1 small/med butternut squash cubed and parcooked (if you're in a rush)
1 tin of italian tomatoes, chopped
1 half onion chopped
1 zuccini chopped
2 fire chilis
7 crimini mushrooms (brown button or white button if you can't get brown. The brown taste better)
2-3 cloves garlic chopped
1 T fresh oregano chopped
1 T fresh rosemary chopped
1/2 T fresh thyme pulled off stem
salt and pepper
pasta water
1 package italian or plain vegan mince.

In a large pan or large pot, heat some olive oil. Sautee the onions, squash, zuccini a few minutes. Add the mushrooms and let brown slightly. Add the mince and break up. Add the herbs and garlic. I add the garlic later to prevent burning. After a few minutes, add the tomatoes. Add a ladle of the pasta water you're boiling the pasta in. It'll loose it up as it cooks. It will enrichen and thicken the sauce. Season as desired. It keeps well in the fridge in a sealed container for a week. I ate it for lunch as a stew. MMMMM

We had a nice Italian Tommasi Romeo Rosso.. MMMMM

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