Thursday, August 19, 2010


Since I had the night (well, most of it) to myself, I figured I'd crank The Smiths and whip up a recipe from the new issue of Vegetarian Times. I chose the pasta with roasted red pepper sauce. I didn't have really high hopes for this, but DAAANNNGGG! It's FANTASTIC. BEYOND fantastic.

It was just garlic, onion, carrot, and roasted red pepper all chopped and sautéed. Throw it in a blender and then toss in pasta, and WHAM!
It had this wonderfully-rich orange color. And it was the perfect recipe for a night at home with just Enu and I.

In other news...WEDDING DRAMA, AHHHHHHHH! *sick*


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