This is yesterday’s early lunch I made after we came back from a quick walk to the local farmer’s market.
Love it when we found interesting stuff at the market.
I got these beautiful morel mushrooms again from Big River Pizza (the pizza restaurant is located right across from the market), and the funky looking pasta was found at the farmers market.
The pasta was thick and chewy (in the most positive way), which tells you it’s not a mass made product.
This vodka sauce was creamy and delicious, but at the same time it’s quite light, just the way I like it.
vodka sauce
– canola oil
– 1/2 onion, chopped
– 2 cloves garlic, chopped
– 1 pint Morel mushrooms, cut into bite sized pieces
– salt and pepper
– 2/3 cup vodka
– 1/2 cup tomato paste
– 1.5~2 cups soy milk
– 1 cup pureed tomatoes
– sugar
– salt and pepper
200 g freshly cooked pasta
fresh basil, chiffonade
1. Make Vodka sauce. Sautee onion and garlic in oil. Add mushrooms and continue to sautee. Salt and pepper. Add Vodka. Continue to cook. Add tomato paste and soy milk. Continue to cook. Add pureed tomatoes, sugar, salt, and pepper.
2. Add cooked pasta. Serve with fresh basil.
Peony is everywhere!
I love its elegance and vibrant color.
Terry bought these for me at the farmers market!
Fresh flowers always make me feel special.
They really brighten up our kitchen, and I love it.
I’m on Instagram.
