A few minutes ago - I put my Dutch oven in the oven because that’s what I nearly always what I do. I’m going to have a combination of frozen veggies, salmon, and sausage. My lazy ass used a can of Progresso soup as the cooking sauce.
A few minutes ago - I put my Dutch oven in the oven because that’s what I nearly always what I do. I’m going to have a combination of frozen veggies, salmon, and sausage. My lazy ass used a can of Progresso soup as the cooking sauce.
So I’ve recently discovered making a kinda carbonara esc sauce by pan frying and crushing white kidney beans (cannellini beans) and wetting with starchy pasta water. I’m going to do that with tagliatelle, sage and fennel and nutritionally yeast for a bit more cheesy-ness (it’s no Parmesan, but vegan is as vegan does). Go heavy on the olive oil too! And top with sauted mushrooms, toasted walnuts and chunky sauted garlic. The whole thing takes no longer to make than the pasta does to boil, and scratches my carbonara itch for tasty, fast, high protein pasta in a nice vegan friendly manner.