Weeknight Pasta

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Y’all know who Gomer Pyle is?

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Not the lovable simpleton from Andy Griffith, I mean the Full Metal Jacket one.

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Well, I have the esteemed privilege of waking up next to him each morning.

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You see, Garrett had to shave his head for work. That perfectly sculpted head of lettuce he’s worked on for the last 5 years is no more. As the locks fell to the ground, so too did my tears. For in its place, stands the biggest bald head you ever did see. I obviously love him not matter how he looks, but it’s just a little shocking. He quickly came around a corner the other day and I screamed. The truth is, we met and fell in love when he was bald so I should really look at this as an opportunity to reminisce on the early years of Garrett and Rachel. Like when I introduced Garr to my father whose first response was, “The man looks like Gomer Pyle.”

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And that was the moment I knew he was the one.

 

 

Time: 30 minutes (prep + cooking) | Serves: 4

Ingredients:

  • 1 package of your favorite pasta
  • 1 can of cannellini beans, rinsed + drained
  • 1 tbsp. of garlic, minced
  • 1 package of cherry or grape tomatoes, rinsed + halved
  • 1/4 cup of sundried tomatoes, chopped
  • 1 tbsp. of capers
  • 2 cups of spinach
  • 2 tsp. of crushed red pepper
  • S+P, to taste
  • 1 tbsp. of olive oil

How to:

  • Cook pasta to al dente, drain
  • Meanwhile heat olive oil in a skillet over medium heat
  • Add cannellini beans + S+P, cook 3-4 minutes,
  • Add garlic, cook another minute
  • Add cherry tomatoes + S+P, cook 3-4 minutes until starting to soften slightly
  • Add sundried tomatoes + capers, cook another 2 minutes
  • Turn heat down, add spinach + crushed red pepper + S+P, cook down about 1-2 minutes
  • Add pasta + 1/4 cup of the pasta cooking water, toss + cook 2-3 minutes
  • Serve warm
  • Put on sweats + a face mask + plop your behind down on favie spot on the couch + devour two bowls of pasta before retiring to your chambers by 8pm

Pesto Spaghetti Squash

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I did a bad thing.

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Like, four years ago when I first started this whole thing, I posted a spaghetti squash recipe and pretended I liked it.

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I lied to you. To all of you. It was heinous. The worst thing, to date, I’ve ever made, and certainly the worst I’ve ever fed another human. Garrett still talks about the spaghetti squash incident of 2014 with tears in his eyes.

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I’ve literally not had this pasta imposter since. In fact, I’ve actively avoided it and told myself and others it is an overrated, garbage vegetable that should be boycotted at all costs. Then, I was at dinner the other night and my options were limited and I was forced to order a salad with crispy lil spaghetti squash noods on top and I DIDN’T HATE IT.  Could it be the spaghetti squash is just a moody, misunderstood veg? Maybe spaghetti squash just prefers not to be stuffed with multiple cheeses & slimy, horrific artichokes (these I actually do detest). I don’t blame it, tbh. It could also be I actually have no idea what I’m doing in the kitchen 93.5% of the time.

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Spaghetti squash & I have redeemed ourselves and this household is once again full of believers!

 

 

Time: 1.5 hours (prep + cooking) | Serves: 4

Ingredients:

  • 1 spaghetti squash, halved + de-seeded
  • 2 cups of basil, rinsed
  • 1/4 cup of walnuts
  • 1/4 cup of nutritional yeast
  • 1/2 cup of olive oil
  • 2 tbsp. of garlic, minced
  • Juice of 1 lemon
  • 2 shallots, sliced thin
  • 1 can of canellinni beans, rinsed + drained
  • 2 cups of spinach
  • 1 tbsp. of crushed red pepper flakes
  • 1 tsp. of oregano
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Place squash halves cut side up on a baking sheet
  • Drizzle with 1 tbsp. of olive oil + some S+P
  • Roast for 60 minutes
  • Meanwhile, in a food processor, combine basil + walnuts + nutritional yeast + 1 tbsp. of garlic + juice if 1/2 a lemon + 1/4 cup of olive oil + S+P, process until smooth, refrigerate until ready to use
  • Once squash is roasted + cooled, scrape out them noodles
  • Heat remaining olive oil in a skillet over medium heat
  • Add shallots + S+P, cook 3 minutes
  • Add remaining garlic + crushed red pepper + oregano, cook another minute
  • Add cannellini beans + S+P, cook another 3-4 minutes
  • Add spinach + S+P, cook another 2 minutes
  • Add squash noodles + pesto + juice of the other 1/2 lemon, cook for 2 minutes, turn off heat
  • Slurp down a bowl of these bad boys + pour yourself another + keep ’em coming till you pass out

Vegan Scampi

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The time has come to say goodbye to my beloved Washington.

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It seems like just yesterday I was kicking and screaming the entire move to this place.

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While I didn’t warm to WA as quickly as you might imagine given that I am so incredibly easy going and adaptable to different environments, I am now deeply in love.

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I will miss literally everything about my adopted state. The sights, the smells, the unbelievably laid back people from whom I hoped to learn something from over the last several years…sigh. Most of all, I will miss the sunny, summer weekends spent gallivanting through the cities and partaking of delectable nibbles and libations. This place has taught me so much about the world in which I wish I lived 24/7 – food and drink. I’m, like, so uppity now I barely tolerate chain restaurants and non-local beverages… Barely being the key word as Chili’s is in the my top 10 favorite establishments in the country. I digress. The peeps at Pacific Rim share my love of Washington wines. Their Rieslings are just one example of all of that is good in this state. Though WA still has the gigantic fault line problem to figure out.

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Not to worry Washington, I’ve made my husband pinky swear we can retire in a seaside mansion with a perfect view of the mountain.

 

 

Time: 1 hour (prep _ cooking) | Serves: 4-6

Ingredients:

  • 1 package of whole grain linguine
  • 1 small head of cauliflower, cut into florets
  • 1 can of hearts of palm, drained + cut into lil rounds
  • 4 tbsp. of olive oil
  • 2 tbsp. of vegan butter
  • 4 shallots, minced
  • 2 tbsp. of garlic, minced
  • 1 cup of Pacific Rim dry riesling
  • 1/2 cup of vegetable stock
  • Juice of 1 lemon
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • Parsley, for serving

How to:

  • Preheat oven to 400 degrees
  • Arrange cauliflower on a lined baking sheet + drizzle with 1 tbsp of olive oil + some S+P
  • Roast 20-25 minutes, stirring once
  • Meanwhile, heat 1 tbsp. of olive oil + 1 tbsp. of butter in a skillet over medium heat
  • Add hearts of palm rounds + S+P, cooking on each side for 2-3 minutes or until browned to your desire, remove from pan
  • Meanwhile, cook linguine to al dente
  • Meanwhile x2, heat remaining olive oil + butter in the skillet you cooked the hearts of palm
  • Add shallots + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add wine, cook another 1-2 minutes
  • Add veg stock + crushed red pepper + S+P, cook 3-4 minutes or until reduces a lil and flavors start to get all yummy – taste test to see if you likey, adjust seasoning
  •  Add lemon juice + a bit of your parsley, cook another minute
  • Now add linguine + coat to combine
  • Toss with cauliflower + hearts of palm, add a lil S+P and the rest of the lemon juice + parsley
  • Serve warm with a glass of cold wine
  • Allow me to be your spiritual pasta guide and follow my lead by eating all of this over the course of two dinners, finishing off with a scoop of peanut butter

 

Adapted from here!