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#VeganMoFo Day 22: ‘Fancy but Frugal’ Fresh Pasta

I made this on a weeknight, after work, and without much planning ahead. So it cost… whatever we had on hand, which seems reasonably frugal.

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And what did we have on hand? The rest of the “discolored” trumpet mushrooms. Some plum tomatoes. And flour. So… Fresh pasta, anyone?

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It’s indulgent. It’s special. And if you bought it in the store, it’d cost you. But a couple cups of flour and an excuse to dig into the Cupboard of Neglected and Forgotten Kitchen Gadgets? NBD.

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Working off some Crossroads Cookbook recipe inspo (but like, not actually following it, because it is too much), I tossed my trumpet mushrooms with shallots, balsamic vinegar, olive oil, salt & pepper and roasted it. Later I added some whole cherry tomatoes, just because.

I made a quick sauce with more shallot and the rest of my saucing tomatoes and some fresh thyme. And nooch. Always nooch. The pasta came out really nice and tender – probably won’t impress any Italian grandmothers, but I’m the descendant of various northern Europeans and I’m perfectly happy with it – and the roasted veggies had texture and punch.

It was cozy but special, you know? And what fancy food could beat that?

Okay, I wish I managed to plate it better, so it really read “fancy,” but fuck it.