The Perfect Thing for a Rainy Day
2 cups pasta of choice, any shape works (pictured is a gluten free cauliflower version, follow package instructions)
3 ounces cherry or grape tomatoes
.5 cup chopped white or sweet onion (shallots optional)
2 large green onions, sliced 1 centimeter in size (chives or scallions can be substituted)
3 cloves fresh garlic, thinly slicedÂ
.5 medium sized lemon, for juice
3 table spoon olive oil (two for vegetables, one for pasta water)
3 dashes Worcester sauce (pictured is vegetable stock)
1 ounce butter of choice (herbed butter can be used, pictured is earth balance vegan butter)
1 ounce cream cheese (pictured is Daiya brand)
2-3 ounces milk (pictured is Oatly)
1 ounce parmesan cheese, shredded (pictured is follow your heart brand)
2 table spoons flour slurry (pictured uses corn starch)
2 table spoons dijon mustard
2 table spoons mayo (picture is Helmanâs vegan)
Salt (pictured used pink Himalayan sea salt)
Pepper (pictured uses a mixed pepper grinder of freshly cracked pink, black, white, and green peppercorns)
Red pepper flakes (you can sub any pepper situation, cayenne, paprika, etc.)
Lemon juice (you can also add the zest if you like)
Freshly chopped parsley, dill, and thyme
Knife for preparing veggies (pictured bought from small town chef store)
Two pots (pictured is Rachel Ray brand)
One cooking utensil of choice (pictured is bamboo spoon)
Add pasta to pot with water, just covering surface, add salt and olive oil. Let come to rolling boil on high heat, once achieved lower heat to simmer while completing sauce.
Add oil and butter to medium/large sauce pan (or skillet), on medium high heat once butter is frothing slightly, add all fresh veggies including herbs,
Once some color has developed add all liquid ingredients and other seasonings, let simmer on medium heat
When some liquid has been cooked off, incorporate the solid ingredients and melt in the cheese
Add any remaining ingredients and pasta cooking water to desired texture (should remain creamy, not loose, but easily covers all pasta) (reserve remaining pasta water for constituting other sauces, or let cool and use for watering house plants) let cool and enjoy!
This recipe can be easily adapted for preference or requirement. It works very well with kale (or spinach) and red peppers, broccoli and cheddar, really any combination you like!
kianamaiart
ellievsbear
turnnoffyourmind
blakekathryn
yousharknotpass
pixelskylines
theartofmadeline
