Pasta Adapted
This pasta dish is made of whatever you have on hand. I always keep multicolored bell peppers to use as a standard ingredient. I only buy peppers when they are cheap, at the farmer’s market. The only peppers that are affordable at the grocery store are the green ones and then only in the summer, so I buy lots of them from the farmer’s market at the end of the season, and those we don’t eat I freeze. Peppers freeze so easily since they require no blanching. All you have to do is wash them, cut them in half and take out the seeds, and put them in a ziploc freezer bag. I buy red, yellow and purple ones mostly because I like the color. The red ones are one of the best sources of vitamin C available and are usually are the sweetest.
The other ingredients are up to your taste. Sometimes use Morningstar Farms Sausage Crumbles, or I make Faux Italian sausage from TVP hydrated with Better Than Buillon Italian Herb broth. Mushrooms are good, onion, carrots, squash, celery, eggplant, or any other fresh vegetable you have on hand will work. This example uses mushrooms and sun dried tomatoes, but you can substitute 2‑3 cups of any other vegetable that sounds good to you. Since the FDA food guidelines recommend 7 servings of vegetables a day this is a great catch‑up meal!
This we a recipe I used frequently on those nights when Doug came home late or when one of us has an evening commitment which made a family meal impossible. After the children were settled, I would make this for Doug and me. Consequently, it only serves two.
Yield: 2 servings
Time: 30 minutes
6 oz pasta, cooked al dente (measure pasta dry)
1 tbs olive oil
5 garlic cloves, finely minced
½ medium onion, thinly sliced
1-2 cup varied colored bell peppers, coarsely chopped
4 oz mushrooms, sliced
½ cup Sundried Tomatoes, sliced
1/8 tsp dried whole red pepper (or to taste)
½ cup homemade yogurt
½ cup grated Parmesan cheese
In a large skillet, heat oil and cook garlic and onions until translucent. Add “meat” and peppers and cook until peppers begin to wilt slightly, tossing frequently. Add mushrooms, tomatoes, and dried pepper, cook for 2‑3 minutes more, continuing tossing. As soon as the pasta is al dente, remove it from the pot using tongs or a spider. Put it directly in the skillet with the other ingredients. Add a ladle of the pasta water and the cheese. Stir until the cheese is dissolved, adding more water if necessary. Add the yogurt and turn the heat down to low. Allow the pasta and sauce to marry for a few minutes while you get out the dishes and pour the wine.