From Anik’s Kitchen: A Sunny Bowl Of Pasta

Something to whip up on rainy days (and on sunny ones, too): a simple (simple as in: what’s in the fridge and done in 15 minutes?) bowl of pasta with vegetables in a cream and white wine sauce, since, as has been recently pointed out to me again, the philosophy of my cooking amounts to “most things will improve with a little cream and liquor”.

Sunny Pasta Bowl (for two)

Ingredients:

  • 2 medium-sized carrots, in slices
  • 1/2 yellow bell pepper, roughly chopped
  • a dozen cherry tomatoes, halved (depending on the size)
  • 1 small sprig of lemon thyme
  • 1 tsp. olive oil
  • 1/2 tsp. concentrated tomato essence
  • 1 small glass of white wine
  • 50ml heavy cream
  • a bit of pasta cooking water, preserved
  • salt and pepper
  • 180g pasta (preferably whole wheat)

 

Instructions:

  • Set the pasta to boil.
  • In a pan large enough to fit the pasta and the sauce, heat up the spoonful of olive oil.
  • Toss in first the carrot slice and the bell pepper pieces, grill/sauté them until slightly toasted and slightly smooth, but still with some crunch (you could add a clove of garlic. I went to the opera afterwards, so I skipped it – garlic is not how to make yourself popular in the standing room zone).
  • Add some salt and pepper (you could add some chili, too) and the single leaves of lemon thyme. If you don’t have lemon thyme: experiment with something else and add a squirt of lemon juice.
  • Add the halved tomatoes, sauté for a minute longer until their corners get slightly mushy.
  • Add the white wine, lower the heat to a simmer. Still a few spoonfuls of water from the pasta pot. Add a dollop of tomato essence and the cream, allow to blend for another few minutes until thickened (there will not be that much sauce, and that is the way it is supposed to be).
  • Toss in the drained pasta when done, stir well, and serve.
  • It is really is this embarrassingly plain, but I enjoy the simple, tangy flavors in this. It allows for a lot of playing around, though, and is always a good way to fit a sizeable portion of vegetables into one’s creamy comfort pasta. Because cream… well, you know.

6 thoughts on “From Anik’s Kitchen: A Sunny Bowl Of Pasta”

  1. This includes really only vegetables my kids eat (very hard to find such recipes) and quick to make for the (lazy) cook so I’ll give it a try, thanks!

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    1. At the moment, the only vegetable mine accept near their pasta is bacon *eyeroll* and God forbid there be even a microparticle of something green or a herb… !! The only way to make them try something new is to stage it as something forbidden hidden in the kitchen, then they will sneak bites while I pretend not to look.

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    2. PS. Cooking for kids and cooking with alcohol: I use alcohol-free wine much of the time. Germany has a few choice brands (and home brands at the bigger supermarket chains) – I would not drink them, but for cooking, the white will do. I always have guests import bottles for me since Austria apparently has never heard of the concept… I’ve had more than one store clerk look at me as if I had lost my mind.

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      1. I’ll try that today and have a look for the alcohol free wine, otherwise I will just serve the wine as a side dish for the adults. Hiding vegetables as forbidden: good idea, mine love to steal…

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  2. This was really very good and a success with my family, although my son got into a fit after finding a tiny piece of carrot on his plate (apparently he doesn’t like them any more, changes so quickly), but otherwise it was a very enjoyable meal.

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    1. yay, glad to hear this, thank you!
      (carrots are out with mine, too – we had a scene over the weekend over the TINIEST bit of parsley in the Carbonara…)

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