Vegan Pasta Pantry Night. 9/16/18

I think I will start with the picture first since if you are vegan, vegetarian, or an omnivore such as myself, you will love the looks of this dish!

Whole wheat linguine with garlic, tomatoes, olives, capers, parsley, and breadcrumbs

As you can see I make notes on the recipes I use. Some changes I made to this recipe is to slice up all the garlic and toast it in olive oil. Then I take the garlic slices out and save them for garnishing. In the meantime the oil that you are cooking the rest of the ingredients in is flavored with the garlic. I do not chop up the capers. Capers are small! Why make extra work? I use canned petite diced tomatoes and throw in some fresh if I have them. I loosen the sauce with some V8 and also use some reserved pasta water. Rather than using fresh breadcrumbs, I season and toast some panko breadcrumbs. John cooks the linguine and I make the sauce. It all takes less than one half hour. We make this at least once a month.

Most importantly find a recipe that looks good to you. Try it out and then make it your own by changing it to your own tastes and ease of preparation. Be sure to make notes because even if you feel that you will remember what you did, chances are you won’t.

This entry was posted in Easy, Italian, Kitchen tips, Pasta, Recipes, Vegan, Vegetables, Vegetarian and tagged , , , , , , , , , , . Bookmark the permalink.

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