Behold the beauty of this pasta dish!
I had to break away from featuring Ronin to show you this nice lunch I made because this dish is actually more attractive than he is these days, what with the snot running down his face and all.
But don't let me speak of snot in a food entry!
Before I went on strike against all animal products, you could often find me with a bowl of macaroni and cheese in hand. I was mostly made of mac'n'cheese and pizza. And burritos.
In fact, I used to think the reason I could never, ever go vegan was because of my great and abiding love for cheese.
That's why I'm so proud of this pasta! It's my new go-to comfort food. It seems so decadent. You creep back for 2nds and 3rds in the same way you do for crispy oven-browned mac'n'cheese. But it's a healthy vegan option! The lady cows thank you.
So here's how to be overwhelmed with delight while eating a bowl full of peace:
Roast some cauliflower or other winter vegetables till crisp-tender, saute tons of garlic and some capers and chipotle peppers, add chopped roasted cauliflower, boil pasta till it's 2 minutes shy of done, add pasta to all the vegetables along with generous olive oil and about 1 cup of reserved pasta water, top with freshly made bread crumbs, and serve.
Vasu warned me that cauliflower pasta doesn't sound very delicious, so you'll just have to take my word on it. It IS. If you've got some 'flower sitting in your fridge, roast it on up today. Bon appetit, dear ones!
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