Tonight we had some friends gathered, so I needed to come up with something easy, neat, delicious, and filling. So, on the fly, I came up with this. I was pleasantly surprised to find that it was a huge hit! So, of course, I had to share it!
Also, this recipe is vegan by it’s very nature, though the pasta YOU use will be the defining factor.
For six servings, we used two boxes of pasta. The type of pasta is really up to you – or if you’re like us your cupboard – so not that it matters, but we used rigatoni and farfalle pastas. Cook the pasta al dente, as you normally would! Meanwhile…
Begin cooking the veggies a few minutes before the pasta, sautéing them on medium to medium-night heat. At the end, you’ll want those just browned edges; slightly charred with the burnt taste. The veggies can be whatever you choose. We used two bell peppers and a whole Vidalia onion.
Sriracha Seasoning (for Vegetable or meat component):
2-3 tbsp. Sriracha sauce, to taste
1 tbsp. sesame oil
As the veggies and pasta cook, ready the pasta sauce:
1/3 cup sesame oil
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 tbsp. cilantro
2 tsp. lemon juice
Once the pasta and veggies are cooked, strain pasta and return it to pot. Pour the mixed pasta sauce over the pasta, turning sauce through pasta, until distributed evenly. Then, add vegetables, turning until spread evenly.
Serve hot in a bowl. Don’t try to use plates…really…it’s pathetic…we tried.
Enjoy!
Ps. Sorry my pictures are in the aftermath 😐
Bitchin' Kitchen 