It’s been rainy and grey for the past 2 days now and I’m totally getting back into cooking and baking again. It feels good and familiar, like wearing a comfy sweater with holes in the cuffs to poke your thumbs through. I may not win any style points but it feels so right. Last night’s dinner is like that sweater. It ain’t pretty but it was comfort through and through.
baked pasta with roasted vegetables
My fridge is pretty packed with vegetables and I had to do something with them before things turned bad, so I pulled everything out onto the counter and decided that roasting them would be the best option. I turned on the radio to my favorite station and poured myself a bit of wine and got busy. Onions were peeled and chopped, green beans were snapped, cauliflower was broken into florets, cherry tomatoes were chopped in half, kale was roughly torn and into the pan went a lone yam. Everything was drizzled with soy sauce, a generous glug of balsamic vinegar and a pull of olive oil. Salt, pepper, rosemary, oregano, a few cloves of fresh garlic and even a chopped apple rounded out the mix. Into a high heated oven it went and I tossed things occasionally to keep the cooking even. When I felt things were almost ready, I put on a pot of water, set it to boil, salted the water and added in some whole wheat rigatoni. Another glass of wine was poured and the pasta drained.
In a large oven proof pot I mixed the pasta and the roasted vegetables and tore up some slices of emmental cheese, threw in some leftover soft stinky cheese left over from a party last week, and stirred in a few heaping spoonfuls of ricotta. If I was so inclined I would have covered the whole mess with buttered crumbs, but I wasn’t….so back into the oven this meal went. A few minutes later, once all the cheese got all melty and creamy, it was out of the oven and into a couple of waiting bowls….Oh yeah, that’s what I’m talking about. Comfort through and through.