Monday, August 17, 2009

Pasta Pilaf

Is "Pasta Pilaf" even a correct term? Eh, I don't know and I don't care. :p

Anyway, I had a bunch of bits and pieces of produce that I needed to use up. I had originally planned on throwing them into an Aglio e Olio (olive oil, garlic, red pepper flakes) spaghetti dish but I kind of wanted something a little different.

I had a box of baby shells that I was going to use for something else but it was perfect for a pilaf-type dish because of its small size. I love making pilaf with rice, couscous or orzo (and sometimes wheat noodles for a "saucy" noodle side dish) and thought that the baby shells would work well in this too.

I sauteed some onion, garlic, zucchini (which you can't really see), carrots and peas in olive oil. Then I added vegetable broth, herbs/spices, splash of Bragg's, chickpeas and threw in the shells until done with almost all the liquid absorbed. I topped it off with the last of our CSA tomatoes and parsley. Surprisingly, I eyeballed the broth and it was the perfect amount for the pasta. You want a little liquid left so that the pasta isn't totally dry. I'm not sure what the proper ratio is but maybe 1:2 pasta to liquid ratio? Something to look up online.

Anyway, it was super fast and easy to put together (about 20 minutes) and only one pot to wash. Really simple but really tasty. Give it a try!


Erin said...

That's an interesting way to cook pasta! Looks good.

Amanda said...

that looks wonderful! i love the little shell pasta - it's so great with veggies! :)

ms. veganorama said...

Thanks guys! :) Pasta pilaf (I guess also like orzo pilaf) is best the day of. Leftovers aren't so great because I guess the pasta just soaks in all the liquid and ends up kind of dry in the fridge.

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