Mirepoix fettuccini, a mushroom, sprouts, and a piece of multigrain sourdough 💚
I cooked a bunch today. The fridge is stocked. The freezer is full of mushrooms I got from Costco and sliced today. And, I finally got around to vacuum sealing my bulk soy curls for freezer storage.
Sometimes rando food ideas just kind of come out of thin air. This was one of those. I like the mix of pasta with carrot noodles, why not extend that to a bit of a mirepoix mixture with long celery noodles and long green onions sliced thinly?
I had to decide whether to eat this warm or cold. I chose cold with raw veggies and they were bulky and stiff and I made a total mess when eating it. Eating this chilled might work for a chopped pasta salad, I'll have to keep that in mind as warmer weather arrives. Also, this was not nearly enough food, there's maybe a dry 1-1.5 oz of pasta in there and the veggies are just too few. Nope nope nope.
I'm thinking I'll try this dish warm next time so the veggies can twirl freely... with a chilled tomato coulis. I used aioli today, and we happened to have fresh dill so umm YEA! I also added some hot sauce to the sprouts because yum. 😋
#plantbased #mirepoixpasta #oilfree