Hello, fellow human beans! My other blog website’s gateway sucked, and I basically couldn’t upload anything, images were broken if they successfully uploaded. So here I am now. I’d like to take a moment and say that I love 1) not having to come up with click-bait headlines, and 2) being able to use the Oxford comma. *squeals*
Before I begin, I’d like you guys to know that most of my cooking/baking is improvised and eye-balled, so the majority of the measurements aren’t precise. I always taste as I go along and adjust as I need to! Cooking is very versatile, which is one of the aspects I love most about it. It’s also a great murdering weapon, but I didn’t tell you that.
This actually wasn’t supposed to be the topic of my first post, but I just had to write about it now because my god, I just created the most perfect pasta. I’m also not supposed to be writing this because I told myself I would put off writing my blog until after midterms…but then again, I also told myself to not scarf down the party-size Doritos that I finished in less than 48 hours. Alone.
I promise that I have self-control.
But anyways, I’ll stop babbling and get to the actual star of this post! All of the ingredients, except the penne, were from my dining hall. If you’re cooking from this “stolen-from-cafeteria” method (college students, ya feel?), I suggest you grab more than you think you want, because you can always add more, but you can’t go back and get more (with the same swipe). Note that you don’t have to use all the vegetables or proteins I used – make it to your own liking!
Time: 9 minutes
Servings: 1-2, depending on appetite
1 cup uncooked penne pasta
2 cups water
1 tbsp butter
1/4 cup sliced zucchini
1/4 cup carrots
1/4 cup broccoli
1/4 cup cauliflower
1/4 cup mushrooms
1/3 cup cubed firm/extra-firm tofu
2 tbsp brown sugar, unpacked
2-3 tbsp low-sodium soy sauce
1 tbsp Sriracha, more, if desired
2-3 tbsp smooth peanut butter
1 serving of cooked chicken breast
1 cup uncooked spinach
chopped green onions/scallions, if desired
1. Boil water. Add butter and cook pasta in simmering water for 4 minutes.
2. Drain water until there is about 1 inch of water at the bottom.
3. Add the rest of the ingredients into the pot, and gently mix ingredients with a large spoon to evenly combine (you can combine the chicken into the same pot while cooking vegetables, or serve it on the side like I did.) Cook for 5 minutes on high heat while stirring continuously. Once the sauce boils, simmer until it is at desired consistency.
4. Serve immediately for hot pasta, or wait until cooled to refrigerate for an amazing cold pasta salad.
P.S. I’ve made this pasta 4 times in the last week and I’m still not sick of it. It’s really really reaaallllyyyy gucci. I mean, good.