3 quarts water, reserve 1 cup pasta water
16 oz macaroni
2 tablespoons olive oil (or enough to coat large skillet)
1 small yellow onion, diced
1 celery rib, diced
1 carrot, peeled and diced
2 cloves garlic, diced
1 potato, peeled and diced
1 cup water
2 teaspoons nutritional yeast
2 tablespoons soy sauce
1 tsp vegetable bouillon powder
1 teaspoon dried sage
1 teaspoon dried thyme leaves
1/4 tsp pepper
In a 6 quart pot, bring water to a boil. Cook macaroni. Reserve 1 cup cooking water. Drain macaroni and set aside.
After preparing vegetables, check the portion size. You should have about the same amounts of everything except the garlic. Heat 2 tablespoons of olive oil in a large skillet. Add potato, onion, celery, carrot, and garlic and saute until onion is translucent, stirring frequently, until potatoes are tender but not mushy. Set aside.
After preparing vegetables, check the portion size. You should have about the same amounts of everything except the garlic. Heat 2 tablespoons of olive oil in a large skillet. Add potato, onion, celery, carrot, and garlic and saute until onion is translucent, stirring frequently, until potatoes are tender but not mushy. Set aside.
To 1 cup pasta water, add vegetable bouillon, nutritional yeast, sage, thyme, pepper, and soy sauce to the skillet and stir into the macaroni. Mix in cooked vegetables.
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