Remnants of Planned Food - Left Over Pasta Sauce
Here's a little peek at my left over pasta sauce. Okay maybe said like that it doesn't sound very exciting, but hey it tasted good.
I had a fridge still filled with vegetables and needed to used them, so I got to work. I ended up with a thrown together amazing pasta sauce and quesadilla filling (okay, okay I know can I think of anything else to make? It will come, I promise)
I cooked mushrooms in a skillet with about 2 tbsp of olive oil (I say estimate because I just poured a little until it felt right). Once they cooked I threw in zuchinni, red bell peppers, and the remaining can of black olives from our taco night (for some reason this part made me nervous, but after, I think it gave the sauce the perfect salty touch it needed). Then seasoned with oregano & basil.
Once it was all done in a separate frying pan I lay a quesadilla shell with cheese, and put some of the mixed vegetables on and folded to make my quesadilla. Delish! (and made a great snack while I finished cooking)
In a separate pot I poured plain tomato sauce (2 large cans), and threw in chopped tomato chunks to use them up and add a little more texture (but mostly to use them up).
Once the veggies were all cooked in the skillet I threw them into the pot and mixed.
Tada!!!
I know it looks more like a salsa or something, but seriously the best pasta sauce ever. I thought it was pretty yummy, and now I have frozen the rest and will pull it out when need be. Maybe I'll add some meat (sausage? ground beef? chicken?) when I defrost it. For now I have used up my extra vegetables, and tried something new-ish.
Thanks for reading my oh so exciting cooking adventure. :)
I had a fridge still filled with vegetables and needed to used them, so I got to work. I ended up with a thrown together amazing pasta sauce and quesadilla filling (okay, okay I know can I think of anything else to make? It will come, I promise)
I cooked mushrooms in a skillet with about 2 tbsp of olive oil (I say estimate because I just poured a little until it felt right). Once they cooked I threw in zuchinni, red bell peppers, and the remaining can of black olives from our taco night (for some reason this part made me nervous, but after, I think it gave the sauce the perfect salty touch it needed). Then seasoned with oregano & basil.
Once it was all done in a separate frying pan I lay a quesadilla shell with cheese, and put some of the mixed vegetables on and folded to make my quesadilla. Delish! (and made a great snack while I finished cooking)
In a separate pot I poured plain tomato sauce (2 large cans), and threw in chopped tomato chunks to use them up and add a little more texture (but mostly to use them up).
Once the veggies were all cooked in the skillet I threw them into the pot and mixed.
Tada!!!
I know it looks more like a salsa or something, but seriously the best pasta sauce ever. I thought it was pretty yummy, and now I have frozen the rest and will pull it out when need be. Maybe I'll add some meat (sausage? ground beef? chicken?) when I defrost it. For now I have used up my extra vegetables, and tried something new-ish.
Thanks for reading my oh so exciting cooking adventure. :)
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