Something a little different

I think I managed to skip over whatever it was yesterday that was giving me cold signs. Maybe beans and wine is the new cure- all. 


I wont tell you how I've paid for last nights dinner. Lets just say, I think I'm good on fiber.


As promised, I come bearing good news........ I come bearing recipes. Well, just one for now, but I have plenty of ideas spilling out of my apron pockets ready to share and stuff away in my never ending future cookbook. No I'm not working on a particular "cookbook", but a girl can dream right?


As I type, all I can smell is roasted veggies in the oven. I love the smell of anything roasting but mostly onions and garlic. It never gets old. Never! I'm waiting patiently to pull everything out and blend it all together for this hopefully amazing sauce to serve over my penne. Penne, because it holds the sauce in the tube and when you bite down it all squishes in your mouth like a pinata at a party. Only you don't have to bop it with a stick to release the goods.


Break in typing.


I'm back to say the sauce turned out awful! Just kidding, It all came together, and well, I think it might be the best vegetarian  sauce thus far. The different veggies make this sauce rich in flavor and very unique. And if you have picky kiddos that won't eat their greens, this is the perfect dish for hiding and introducing them to new flavors.

Roasted vegetable Bolognese

The process

Prepare your veggies

Roast veggies

Add herbs part way through and roast some more

Add wine to pan and scrape up bits

Put it all in the food processor 

This is how I like the texture.......still with texture

Cook pasta 

Put sauce and some reserved pasta water over noodles and toss together

Roasted vegetable Bolognese over Penne


Ingredients


3 zucchinis, diced in chunks
1 fennel, diced in chunks
1 red onion, quartered
3 garlic cloves, smashed
3 carrots, diced in chunks
7 Roma tomatoes quartered
1 Tb tomato paste
handful fresh parsley
1 Tb fresh chopped thyme
1/2 tsp dried oregano
1/4 tsp red pepper flakes
splash red wine
1 17oz bag penne
olive oil
salt and pepper


Directions


Preheat oven to 400


Put prepared veggies on a large sheet pan; drizzle generously with olive oil, salt and pepper. Put prepared tomatoes on small sheet pan and drizzle with olive oil, salt and pepper. Roast in oven for 30 minutes. Pull both pans out and add herbs to the vegetable medley and tomato paste to tomatoes. Put back in to roast another 10 minutes. Add a splash of red wine to the Veggie medley and scrape up the bits on pan.


Tip: If you buy a can of tomato paste and like me, never use it all. I put mine in a zip-lock bag, form in a tube- like, and put it in the freezer. Just cut some off when you need it. Works awesome. From my Bff. 


Meanwhile cook pasta as directed on package;remove from water with large strainer and place directly in serving bowl. Do not rinse pasta and reserve the liquid.


Put roasted veggies and tomatoes in food processor and pulse until desired texture.( Do not puree smooth) Season if need be with salt and pepper.


Pour the sauce directly over pasta and ladle in about a cup of reserved pasta water. Stir to combine. Use more water if the sauce is still to thick


Options: You  can also add a cup or so of fresh Parmesan cheese for that extra saltiness and flavor, or dice up mozzarella for a cheesier dish.

I love this dish the most because it's not your typical pasta sauce. The flavors and the combinations stand on their own. 


It's something a little different.