My most recent culinary experiment turned out rather delicious, I must say. Pasta isn’t exactly difficult to make, but I was proud that I made my very own, completely homemade sauce!
My first course was the final cup of lentil-veggie broth that I made last week by boiling up all my vegetable scraps.
For the vegetarian pasta sauce, I began by browning half of a small onion in a tablespoon-ish of oil. I added three tomatoes and let it cook down for almost an hour. A roughly chopped handful of mushrooms was added to the mix, and that was it! Salt and pepper to taste, of course. I cooked up some farfalle pasta and reached for my handy baguette, and dinner was ready.
Beyond basic, almost healthy, and delicious. If I can do it, anyone can.