Ben requested a light meal tonight as his train was late and had to pick up something while waiting to stave off dinner pangs. So I felt quite free to experiment with a vegetarian pasta dish, finishing off leftover tomato sauce and half a bell pepper. The following recipe was inspired by ‘The Photo Vegetarian Cookbook,’ an app I accidentally downloaded (and consequentially paid $1.99 for). The following is a very loose interpretation of the recipe I read. Please proceed (and excuse the awful lighting):
It was quick to make (20min start to finish). The critique tonight was: “it’s not your best, but it’s alright. Bit heavy on the cream, and tangy.” In response to this, here’s the ingredients list with a suggested adjustments list beside:
– 200g linguine (less, if you want 2 servings without a small heaping of leftovers)
– 1 zucchini
– Olive oil
– 1 small onion
– 1 tbsp minced garlic
– approx. 3 cups crushed tomatoes (can go for less)
– approx. 2 cups vegetable broth (this was eyeballed, but can go for less to reduce simmering time)
– pinch of oregano
– Just under 1/2 block of cream cheese (1/4 block would’ve probably been better)
– 1/2 red bell pepper
– salt and pepper to taste
1. Chop up zucchini into bite sized pieces, toss in a tsp of olive oil, and bake at 400F for 15-20min. The toaster oven does a great job of this.
2. Meanwhile, cook up the linguine.
3. Heat up another tsp of oil, add the onions and garlic and fry until it browns.
4. Add the crushed tomatoes, oregano, bell peppers and vegetable broth. Allow broth to simmer down (about 10 minutes).
5. Once the linguine is cooked, mix in with sauce. Add cream cheese and keep mixing until cheese has melted (start with less and keep adding until it’s just right for you).
6. Add salt and pepper to taste and dish out zucchini on the side.
I’m not sure how to combat the tanginess problem. Any suggestions? I like tomato-ey foods, but I understand that many people find it overwhelming. Cookery for thought!