Bruschetta was pretty basic....chopped up tomatoes, minced garlic, chopped fresh basil, minced red onion, olive oil, salt & pepper on fresh bread from the Cheese Boutique. Mmmmm.
For the pasta sauce, I sauteed the mushrooms & spinach for a few minutes (w/some garlic & chili flakes) until much of their inherent water evaporated and then set them aside. I added some olive oil to the same pan and sauteed some more garlic (I really do love garlic) and a medium-sized onion.
Once the onions started to soften, I added a large can of diced tomotoes, some tomato paste, oregano, chili flakes, chopped fresh basil & some black pepper. I let that simmer while the pasta was cooking.
When the pasta was almost ready, I pureed the sauce in the blender (in 2 batches) so it would mix seemlessly with the cream, then put it back in the pot on low heat and slowly stirred in the cream. It was a thing of beauty. Once the sauce had heated thoroughly, I stirred in the previously sauteed mushrooms & spinach.
Voila! Veggie rosee Sauce a la Patchoulia! It was quite divine!
(My food pornography-phography skills need a lot of work, so I had to steal a reasonable facsimile picture off the internet...)
Ingredients
mushrooms (to your taste)
spinach (to your taste)
1 onion
garlic (to your taste)
chili flakes (to your taste)
1 can diced tomatoes
tomato paste (1/2 small can)
3/4 tablespoon oregano
basil leaves, chopped (several)
olive oil for sauteeing
cream (half small carton)
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