Pasta 5-Farfalle
These held the sauce fairly well, though not as well as orecchiette or shells, which have more crevices for the sauce to gather. But a solid choice overall.
If it seems like I don’t update this blog very often, it’s probably because I used about a quarter of the pasta in the package to make this, so only about a quarter of the time do I have a new pasta shape. I’m very excited about the next one, but I have to finish the farfalle first, and I only make this dish about once a month.
A couple of developments on the recipe front: While I am committed to using the same vegan recipe for this, I realized I could do a vegan “lobster mac” awhile ago, if I added Old Bay to the powder mix (I know there are probably ways to get vegan “lobster” through heart of palm or oyster mushrooms, but this is a quick recipe). I’m also considering experimenting with other spice combos to create variations, though this will likely not be documented as rigorously.