*
Again, with the blaspheming. I'm sorry Nonna, and the people of Italy, but today I would like to talk about leftover pasta. Now I agree that you can't just put cold spaghetti in the microwave and expect it to become anything worth eating, but with a little finesse and some soy milk, you can transform yesterday's spaghetti and meatballs into a whole new dinner that is more than worthy of eating. If I were you I'd even crack open a bottle of wine. Now, the following quantities certainly depend on how much pasta you have left. I wrote this recipe assuming that you have about half, or maybe a little less, of yesterday's recipe left over. If that's not the case, increase or decrease to your heart's content. This is really less a recipe than a suggestion.
Quickie Bolognese
1 medium carrot, diced
1 small onion, diced
1 stalk celery, diced
about 1 tablespoon of vegan butter
about 1/2 cup soy milk
about 2 tablespoons nutritional yeast
salt to taste
pinch of rosemary
pinch of thyme
about 1/2 the recipe of spaghetti and meatballs
Melt the butter in a large skillet over medium-low heat. Add the onion, carrot, and celery and cook stirring occasionally until tender, about 15 minutes. When the vegetables are tender, add the herbs, and stir until fragrant. Put the leftover spaghetti and meatballs into the pan along with the milk and the nutritional yeast. Stir, mashing up the meatballs as you go. Cover the pan, and let your pasta steam for about a minute to revive it. Taste for salt and serve.
*I said it's worth eating, not worth photographing, okay? But look at my kid. He's so cute. And he's got strawberries.
