Shrimp Tacos!!

These tacos were an accidental discovery. They have tempura shrimp with an Asian slaw and a cilantro mayonnaise sauce. The dish is a little labor intensive, but completely worth it.

I don’t make these often since we’re trying to eat more vegan, but when I do I make enough to last at least for two meals. There’s no way you can eat these once and be satisfied. 😬

Servings: 4, Prep time: 20 minutes, Cooking time: 20 minutes

Ingredients

For the Shrimp

Frozen medium shrimp 12-14
Black pepper 1/2 tsp
Cumin powder 1 tsp
Paprika 1 tsp
Turmeric powder 1/2 tsp
Coriander powder 1 tsp
Salt as per taste
Tempura mix 1/4 cup
Ice water 1/8 cup or as directed on tempura mix package
Canola oil for frying

For the Slaw

Green cabbage 1/4 head
Mini peppers 3-4 or 1 bell pepper
Shredded carrot 1/4 cup or 1 carrot
Soy sauce 1 tbsp
Sesame oil 1 tsp
White vinegar 1 tbsp
Paprika 1 tsp
Salt as per taste
Sugar 1 tsp

For the Coriander Sauce

Coriander leaves 1 cup
Ginger root 1/4 inch
Salt as per taste
Lemon juice 1 tsp
Chili pepper 1/2
Mayonnaise 1/4 cup
Water as needed

For Assembly

Street style taco tortillas 8-10
Prepared shrimp, sauce and slaw
Chopped green onion

Instructions

Coat the shrimp with the spices specified under ‘for the shrimp’
Add the tempura powder and water. Mix well
Fry shrimp in hot oil over medium heat until brown and crispy. Remove onto a paper towel to remove excess oil
Julienne the bell peppers, cabbage and carrots (if using whole). Add to a large bowl and mix with the other ingredients listed under ‘for the slaw’
Combine all the ingredients listed under ‘for the coriander sauce’ in a blender jar, and blend till smooth.
Lightly heat the taco tortilla. Add the slaw and shrimp on the tortilla. Drizzle some sauce and sprinkle green onion on top. That’s it!

Tips

Fry the shrimp right before eating, or air fry them for 5 minutes or so if you have leftovers (for the next day).
The slaw will release some liquid, but you can use a slotted spoon or tongs. Don’t drain the liquid till you’re done with the slaw
Medium shrimp work the best here due to the size of our tortillas. However, you can use whichever shrimp size and tortilla size you want!
These tacos are a bit spicy. Reduce the amount of paprika as per your taste

These tacos are really great for a weekend lunch or dinner. I hope you’ll give these a go! As always, let me know in the comments if you tried them.. 🙂💜

Stuffed Eggplants

This is another traditional Maharashtrian recipe. There are a lot of variations, but this is the one my mother always made. It never fails to take me back to the times when I came home from school and found this waiting. It tastes amazing when it’s just cooked, but the flavors are more complex the next day. So make a lot!!

The eggplants used in this are small Indian eggplants. Grocery stores in US don’t usually carry these. Berkeley bowl in Berkeley, CA was an exception. We buy them from the Indian store when they’re fresh. They need to be used fast since they’ll rot sooner than other veggies ( Accor to my observations). This recipe is also completely vegan!

Servings: 2, Prep time: 20 minutes, Cooking time: 15 minutes

Ingredients

Small Indian Eggplants 5-6
Yellow onion 1 medium
Garlic cloves 3-4
Turmeric powder 1/2 tsp
Chili powder 1 tsp
Coriander powder 1.5 tsp
Garam masala 1 tsp
Jaggery crumbles 2 tbsp
Lemon juice 1/2 lemon’s worth
Salt to taste
Canola oil 3 tbsp

Instructions

Finely chop onion and garlic, add to a bowl and set aside
Remove stems of the eggplant. Slice into the eggplant from the cut side, about 3/4 of the way in. Make 2 cuts, so you have four quadrants. DO NOT cut all the way through!
Add all the spices, lemon juice, salt and jaggery to the onion and garlic. Mix well
Stuff this mixture into the eggplants.
Heat the oil in a deep pan, then add the prepared eggplants and any leftover stuffing.
Cover and cook for 15 minutes, stirring occasionally so nothing sticks to the bottom. That’s it!

Tips

Make sure the eggplants are fresh. They will take forever to cook if they have been in your fridge for a while and they might taste bitter
Make sure you don’t cut the eggplants all the way into four pieces. If you do, it will still taste great, but won’t be stuffed anymore. 😂
This needs a little more oil than other recipes, but do not skimp on it! It will not taste as great.

I hope you will love this recipe as much as I do! As always, let me know in the comments if you made this.. 😬💜

Asparagus Lemon Orzo

I’m posting after forever! I’ve been very busy with school and I post more often on my Instagram channel now. Here’s a barcode for that! Follow me if you want! 😊💜

So today I’m gonna share a super fast and easy pasta recipe. This can be eaten cold, but the butter in it taste best when warm 😉. It is also completely vegan! I make this when I don’t have much time or I have loads of asparagus to finish.

Servings: 2, Prep time: 5 minutes, Cooking time: 20 minutes

Ingredients

Dry Orzo pasta 3 oz
Asparagus 1 lb
Vegan butter 1 tbsp
Lemon juice 2-3 tbsp
Olive oil 2 tbsp
Nutritional yeast (optional) 1 tbsp
Garlic powder 1 tbsp
Onion powder 1 tbsp
Pepper 1/2 tsp
Salt to taste

Instructions

Preheat the oven to 400 F.
Trim the asparagus from the bottom to remove the woody and chewy parts.
Arrange asparagus on a baking tray, then sprinkle oil, salt, pepper, garlic powder and onion powder. Mix well and bake for 10 minutes
Remove to a chopping board and dice into bite size pieces
In the meantime, boil the orzo pasta according to package directions. In heavily salted water
Drain the pasta. Mix in butter, asparagus, lemon juice, nutritional yeast and more salt if needed. That’s it!

Tips

I trim off the ends of asparagus, but you can peel the outer layers to make the parts tender. It’s still too chewy for me, but I’ve seen friends being fine with it
When I say heavily salt the water, I mean HEAVILY! Ideally the pasta should absorb enough salt so we don’t need to add more at the end
The nutritional yeast is optional, but it gives a nice umami and cheese flavor to the pasta
You can skip the butter if you plan to serve this cold. It tastes good that way too.
The lemon juice measurement is entirely according to taste. I dislike extremely sour things, so I add half a teaspoon extra to my husband’s bowl!

This is a recipe that makes me enjoy asparagus, which doesn’t happen often. 😅 It is also super easy to make and very delicious! I hope you’ll make this one, and as always let me know what you thought in the comments. 😊

Paneer Puffs

I used to eat a lot of these when I was younger. They were sold at almost every corner shop in India. These treats have a spicy paneer filling inside a shell of crispy puff pastry. Since it’s so easy to get puff pastry sheets in the US, I make them all the time. 😊

Now, I know paneer is dairy. I’d still like to mention that Pepperidge puff pastry sheets are vegan. So if you replace the paneer with tofu or a spicy veggie filling, or even some fake meat crumbles, these puffs will become vegan!

Crispy and delicious..

Servings: 6, Prep time: 25 minutes, Cooking time: 20 minutes

Ingredients

Paneer 8oz
Onion 1/2
Green chili 2-3
Garlic 3-4 cloves
Tomato 1 medium
Turmeric powder 1/4 tsp
Coriander powder 1/2 tsp
Garam masala 1/2 tsp
Kitchen king masala 1 tbsp
Pepperidge puff pastry 1 sheet
Canola oil 1 tbsp
Salt as needed
Flour for dusting

Instructions

Finely chop the onion, garlic, green chili and tomatoes.
Dice the paneer into small pieces. Remember these need to be small enough to fit in a pastry
In a pan, heat the oil. Then add onions and cook for 3-4 minutes till translucent
Add the garlic and sauté for 1-2 minutes, then add the chili and sauté for 1-2 minutes
Add the tomatoes and cook till the mixture releases oil along the sides.
Add in all the spices and cook for 1-2 minutes.
Mix in the paneer, then set aside to cool
While the filling cools, preheat your oven to 400 F.
Dust a surface with enough flour, then roll out the puff pastry sheet a gently.
Cut the sheet into 6 parts, add the filling on one side and seal the pastries by folding in half and crimping the edges
Refrigerate for 10 mins, then bake for 25-30 minutes or until crisp and golden!

Tips

Make sure your puff pastry is thawed before rolling it out. The thawing instructions are always on the package
If you like making puff pastry from scratch, you can do that! Make a batch and freeze it.
As mentioned before, the filling can be replaced with whatever you want! Just make sure the filling is dry and cool before adding to the pastry
These also freeze really well. You can double or triple the recipe and freeze them for a quick snack. Kids will love that!

I always get nostalgic when I eat these. I hope they will bring joy to you as well! As always, let me know in the comments if you tried these. 😬

Green Beans Sabzi

It’s hard to find traditional Maharashtrian dishes in the US. Most restaurants sell typical North Indian food like heavy curries, or South Indian food. I’ve also seen plenty of Gujarati places, but I’ve only found one restaurant for Mahatashtrian food. This came as a shock to me considering almost every family I know has a satellite family in the US. Slowly things which I didn’t like earlier became luxury dishes which required effort on my end to make. Gradually, I started loving most of these dishes. Green beans sabzi is one such dish. 😊

While this dish is made with French beans, the green beans found in supermarkets across the US work just fine. Of course, if you find French beans in an Indian market use those!

Servings: 4, Prep time: 15 minutes, Cooking time: 20 minutes

Ingredients

Green beans OR French beans 1 lb
Raw coconut (do not use dry coconut) 1/2 cup
Garlic cloves 6
Jaggery 3 tbsp OR Sugar 2 tbsp
Lime juice 1/2 lime
Salt as required
Canola oil 1 tbsp
Mustard seeds 1 tsp
Asaphoetida OR Hing a pinch
Turmeric powder 1/4 tsp
Chili powder 1/2 tsp
Water 2 tbsp

Instructions

Chop green beans into 1/2 inch pieces
Peel and finely chop the garlic cloves
Heat the oil in a pan till smoking
Add the mustard seeds and pop them
Add the rest of the spices. Make sure they do not burn.
Immediately add in the garlic, green beans, water and salt. Cover and cook till beans are tender. Add more water if sabzi is burning and beans are not cooked yet
Add the coconut, jaggery and lime juice. Mix and sauté for 2-3 minutes. That’s it!

Tips

It is really easy to burn spices in hot oil. Remove the pan from heat for a few minutes to reduce the oil temperature after popping mustard seeds if needed. This will make sure the oil temperature isn’t too high for the spices
Sometimes the sabzi will stick to the bottom and start burning before the beans are cooked. Green beans shouldn’t take more than 10-12 minutes, but they’re temperamental. Add water 2 tbsp at a time till the beans are cooked if this happens
Although jaggery and sugar are both sweeteners, jaggery is so much healthier for you. Additionally, it gives an earthier flavor to the dish.
If you don’t have lime juice, use about 2 tsp vinegar. It gives almost the same acidity
The coconut used here is raw wet coconut. This can be found in the frozen section at any Indian grocery store. Do not use dry coconut here, it will not taste the same.

This is just one of the many traditional Maharashrian dishes I’ve started cooking at home. It gives me a feeling of nostalgia, and also ensures that I learn my own culture and respect it. This has also made me realize just how many things are lost with people. My grandma used to make the best Satori (a stuffed sweet roti), but nobody in my family really knows how to make them anymore. Everyone tries, but it’s just different. I want to learn as much as I can from the people around me so I can remember them every time I make these dishes.

So I hope you try this out, and it inspires you to start making dishes from your family as well! As always, let me know how it goes in the comments. 😬

Stir Fried Gochujang Noodles

I’m obsessed with Gochujang. I add it to anything and everything. My husband loves it just as much as I do, if not more. So it was obvious I’d add it to stir fried noodles. It just took longer since I always have chili oil on hand. Now that I’ve added it to noodles once, I can never go back.

This recipe is pretty adaptable, in the sense that you can add any vegetables you have on hand. The only required things are the condiments. Gochujang can be hard to find if you live in a smaller town or in a country where such things are not easily available. Fear not, Amazon carries everything. However, definitely buy from your local Asian grocery store if you have one! Did I mention this recipe is completely vegan? 😬

Servings: 2, Prep time: 15 minutes, Cook time: 15 minutes

Ingredients

Dry udon noodles 4 oz
Green onions 4
Garlic cloves 4-5
Ginger 1 1/2 inch piece
Mushrooms 8 oz
Cabbage 1/4 head
Carrot 1 medium or 3/4 cup matchstick carrots
Light soy sauce 1 tbsp
Dark soy sauce 1 tsp
Gochujang 3 tbsp
Sesame seeds 1 tbsp (optional for garnishing)

Instructions

Finely chop the green onions and garlic. Peel and grate the ginger
Shred the cabbage and slice the mushrooms. If using a carrot, julienne it. I prefer matchstick carrots since they’re ready kind of julienned.
Cook noodles according to package directions. Drain and rinse with cold water to remove extra starch.
Heat oil in a pan on high heat. Sauté the white part of green onions, ginger and garlic for 1-2 minutes
Add mushrooms and cook till all the water evaporates
Add in the cabbage and cook for 3-4 minutes.
Add in the carrots and cook for another 2-3 minutes. The vegetables should still have a bite to them
Add in the soy sauces and Gochujang. Mix and sauté for another minute.
Add the cooked noodles and mix well.
Sprinkle the green part of the green onions and sesame seeds on top. Enjoy!

Tips

You might have noticed the recipe is missing salt. That’s because all the condiments we are using are quite salty. However, you can add some in after tasting at the end if you feel it needs more.
I used the vegetables specified here, but you can use any vegetable. Eg: Broccoli and zucchini would taste great here.
I prefer udon noodles for this recipe, but use any noodles you want. Ramen noodles would go well as well!

This has quickly become one of our favorite weeknight meals. It’s not hard and gets done pretty fast. The cooking time seems high, but that’s due to the noodles. If you use noodles that cook fast, it’ll be shorter! Also, feel free to use pre chopped vegetables or frozen veggies to reduce cooking time.. As always, let me know how it went in the comments! 😊

Vegan Potstickers

I absolutely love wontons, dumplings, potstickers of any kind. When we decided to go vegan, I wanted to try a protein rich vegan filling. Although I don’t tolerate tofu well, there’s not too much tofu in one serving. So it works out fine.

This recipe was adapted from foodie takes flight. She has amazing vegan recipes on her website! Go check it out if you haven’t seen it yet. 😬

Servings: 4, Prep time: 30 minutes, Cooking time: 15 minutes

Ingredients

Dumpling or wonton wrappers (about 50)
Super firm Tofu 8 oz
Carrot 1 medium
Onion 1/2 medium
Mushrooms 8 oz
Garlic 2 cloves
Ginger 1 inch piece
Soy sauce 1 tbsp
Salt 1/2 tsp
Ground pepper 1/2 tsp
Oil 3 tbsp
Water 1/2 cup

Instructions

Finely chop carrots, garlic and onion. Peel and grate the ginger. Dice the mushrooms
Heat 1 tbsp oil in a pan and add onion, garlic and ginger. Sauté for 1-2 minutes
Add mushrooms and cook till water evaporates
Add the carrots and cook for 3-4 minutes
Crumble in the tofu and mix well.
Add the soy sauce, salt and pepper. Mix well and cook for 1-2 minutes. Cool completely
Wet the edges of the dumpling wrapper. Place about 1 tbsp filling in the center and fold in your favorite way!
Heat 2 tbsp oil in a non stick pan and place dumplings in the oil.
Once the bottom has a good sear, add in the water. Cover and cook for 10-12 minutes or till the potstickers are cooked through and the water has evaporated.
Enjoy with you favorite dipping sauce!

Tips

Folding wontons or dumplings can be hard. I love Marion Grasby’s way of folding them. So easy! Here’s a link: https://youtu.be/tEMvPKTlgHs
I freeze half of the dumplings I wrap, so we just need to cook them the next time I crave some
These will taste good with any dipping sauce, but the best sauce is a mix of soy sauce and chili oil. That’s all you need!
Here, I’ve made potstickers. However, you can cook these any way you want. Boil then, steam them or fry them!
You can also customize the filling. Eg: add some green onions! Make sure to cook the veggies so there’s very little moisture in the filling.

These are great as appetizers, for adding to a soup or on noodles and just as a full meal by themselves. These are also completely vegan! As always, let me know how it went in the comments.. 😊

Savory Waffles!!

Hot, crispy and slathered with butter! 🧈

Waffles are one of our favorite weekend breakfasts. Although I frequently make sweet ones, savory waffles are really what we love. It’s just a matter of adding a bunch of veggies and some spices to the batter. These are so easy and delicious! This recipe does need an egg, but I am trying to figure out the perfect way to make it vegan. All the recipes I have tried just do not measure up-to the texture that traditional waffles have. 🥲

Recently my husband opened up more about his moral struggles with eating meat and seafood. I never realized it was such a big deal for him. Now that I do, I am even more determined to transition to a better lifestyle. However, we also realized we do not need to cut out all animal derived products from out diet. As a example, we buy only free range certified humane eggs. 🥚 So I am actually okay with eating these waffles regularly! Anyway onto the recipe…

Servings: 2, Prep Time: 20 minutes, Cooking time: 20 minutes (this depends on your waffle maker)

Ingredients

Milk 1 cup (I use oat milk)
White vinegar 1 tbsp
Egg 1 large
Canola oil 1/4 cup
Baking soda 1/2 tsp
Baking powder 1 tsp
All purpose flour 1 cup
Onion 1/2 OR Shallots 3
Chili pepper 1
Green onions 2
Chili powder 1 tsp
Garlic powder 1 tsp
Pepper 1/2 tsp
Salt 1/2 tsp
Butter to brush on top

Instructions

Finely chop all the vegetables, and set them aside
In a large bowl, mix the milk and vinegar. Microwave for 30 seconds. This will curdle the milk, giving us a quick buttermilk
Add the egg and whisk well. Then add in all the vegetable and mix
Add the oil and mix till combined completely
Add the spices, salt and pepper. Then add the baking powder and baking soda. Mix well
Immediately add the flour and whisk till just combined. Set aside for 5-10 minutes
In the meantime, preheat the waffle iron. Once hot, spray with oil or brush oil on the plates
Add about 1/2 cup batter to each waffle slot, close the lid and let it cook for about 10 minutes, checking every 3-4 minutes.
Remove from waffle iron when brown and crisp. Brush butter on top and consume immediately!

Tips

You can use whole wheat flour in this recipe as well. The waffles will not be as fluffy as all purpose flour ones, but they still taste amazing
You can use any spice mix you like, as long as the base recipe remains unchanged
The waffles will not be crispy when while inside the waffle iron. They harden almost immediately on removing from heat though. So patience is key here.
Cooking times will wary depending on your waffle iron. Make sure to check on the waffles frequently while they are cooking.
Do not over-mix the batter after adding the flour! This is key to make sure gluten is not developed. That is why I add flour at the very end.
You can mix the milk and vinegar and set aside for about 15 minutes to curdle as well. Oat milk does require that heat to curdle, but dairy milk should curdle fine at room temperature. I am just lazy, so I always use the microwave
These waffles can be cooked and frozen. Just reheat them in the toaster!
I have cooked the waffles without letting the batter rest, and they turn out just fine. So it is okay to skip this step if you do not have the time

There are entirely too many tips on this recipe. Just make sure to make these in whatever flavor you desire, and have fun making them! My husband loves to play around with the flavors. This one time we make some gyro flavored waffles, and I was pleasantly surprised that I liked them. So have at it, and as always let me know how it went! 😬

Cauliflower and Potato Dry Curry (Sabzi)

Every once in a while I crave simple Indian food. There is no rival when it comes to cauliflower sabzi. I bought a small head of cauliflower this time, and it was starting to go bad. So my husband decided to cook it up with some potatoes for an easy lunch. We ate it with some frozen rotis from the Indian store. We always have a couple of these in the freezer for when we don’t feel like making fresh ones. Always buy Haldiram frozen rotis… The rest aren’t as good. 😬

This sabzi is a favorite among caterers, and anyone packing their own lunchbox. It’s super easy to make a. Plus, it freezes really well! It is also completely vegan! To be honest, most Indian curries are vegan, at least the ones we make at home daily. Only the rich curries served in restaurants aren’t vegan.. Anyway, here’s our recipe for potato and cauliflower sabzi!

Servings: 2, Prep time: 15 minutes, Cooking time: 20 minutes

Ingredients

Potatoes 2 medium
Cauliflower 1 medium head
Canola oil 2 tbsp
Mustard seeds (black) 1 tsp
Asaphoetida powder 1/4 tsp
Turmeric powder 1/2 tsp
Chili powder 1/2 tsp
Garam masala 2 tsp
Coriander powder 1 tsp
Salt as per taste
Water as needed

Instructions

Cut the cauliflower head into 1/2 inch pieces. Peel and chop the potatoes into 1/4 inch pieces as well
In a pan, heat the oil till smoking. Then add the mustard seeds and let them pop
Add the asaphoetida and watch it bubble for about half a minute
Add the chopped veggies, cover and cook for 2 mins
Add all the spices and salt. Stir well, then add a splash of water. Cover and cook for 15 minutes or until the vegetables are cooked.
That’s it! Serve and enjoy..

Tips

The asaphoetida I have is from an excellent source and it is very strong. So, I only add a punch if it. The asaphoetida we get in Indian stores in the US isn’t all that great. Add 1/4 tsp if you have the US version.
I cut the veggies in different sized pieces so I can cook them all together. If you want the sabzi to look very pretty, cut all veggies in the same size and add the cauliflower to the pan after the potatoes have cooked for about 5 minutes so the cauliflower doesn’t over cook.
Eat this with any bread on hand! You can also stuff this inside a sandwich, or mix into rice and dal. I have also made Indian style burritos out of this sabzi.. Basically, you can eat this as you like. It’ll taste good with everything
Do not change the proportion of garam masala and other spices. This is a garam masala forward recipe, and that is what you should mostly taste

Once we start eating this sabzi, we know we’ll end up finishing it. I always try making enough for two meals. It never makes it past the first meal. 🤣 This dish is only as good as the quality of your produce, so make sure it’s top notch. I hope you guys give this a try, and as always let me now how it goes in the comments… 😬

Pasta in White Sauce

I know that’s a super vague title. I first ate pasta as a teenager at a fancy restaurant in India. Back then, there wasn’t much distinction amongst pasta dishes, except to call them white, red and pink. White sauce was always passed off as Alfredo. Then I moved to the US, met new people, and ate new food. I quickly realized what I always thought was Alfredo was actually a Mornay. 🥲

Now, I add my pasta to a Bechamel sauce. I love the creaminess and the taste of it, and this is what I grew up eating (without the cheese). It is so fascinating how dishes get taken from around the world, and modified to suit the local palate. I’ve seen this happen to virtually every cuisine in India. Here in the US, spices in dishes are toned down to match the palate here. I’ve been asked many times what I think of restaurants adapting Indian food to match what people will eat. I always give the same answer. It doesn’t matter what you cook, it should taste good… 😊 Of course, I wouldn’t call it authentic, but that doesn’t make the dish any less Indian.

So here’s my recipe for a Bechamel, with a bunch of veggies and pasta in it!

Add that cheese on top!!! At least this way, I feel less guilty and still eat cheese… 😅

Servings: 2, Prep time: 10 minutes, Cook time: 15 minutes

Ingredients

Garlic cloves 2-4
Yellow onion 1/2
Mushrooms 5-6
Cabbage 1/4 head
Dry pasta 4 oz
Oil 2 tbsp
Butter 2 tbsp
All purpose flour 3 tbsp
Milk ( I used oat milk) 2 cups
Salt 1 tsp
Ground black pepper 1 tsp
Italian seasoning 2 tsp

Instructions

Finely chop the garlic cloves. Dice the onion, and slice the mushrooms and cabbage!
In the meantime, boil water in a kettle. Then add the water to a pan and salt it generously. Cook the pasta till it’s done to your liking, then drain. Reserve about 1/2 cup of pasta water.
Return the pan to the stove and heat 1 tbsp oil in it. Add the garlic and onion. Sauté till fragrant, then add the mushrooms and cabbage. Cook for 4-5 minutes.
Remove the veggies to a plate, then add the remaining oil and butter to the same pan.
Add the flour, then cook till the flour is turns light brown. Slowly add in the milk, and stir vigorously. Make sure there’s no lumps!
Add salt, pepper and Italian seasoning to the sauce. Mix well.
Add the veggies and cooked pasta in the sauce and combine well. At this point, taste and add more salt if needed.
Serve up a portion, sprinkle some cheese if you want. Enjoy!

Tips

I always use shell pasta, because it’s shape is perfect for the sauce to cling. This just makes the pasta extra special!
I added mushrooms, cabbage and onion here. However, you can use any vegetable that needs to be finished. Make sure you do not overcook the veggies. Cooking time will also depend on the size you cut your veggies. Eg: If you’re using small diced zucchini, only cook it for about 2 minutes. It can get soggy super fast!!
You can also add a bit of grated nutmeg and some paprika to the sauce. This will add depth of flavor.
Make sure you reserve a bit of the pasta water. This is the best way to make the sauce thinner.

While I was writing this, I was watching Friends (again). It was that one episode where Ben likes a Barbie. Ross’s reaction to this has not aged well. I can’t believe I was okay with this when I was younger. 😞

There was a lot of reminiscing and just random stuff in this post, but make this pasta!! If you don’t want pasta, just make the sauce. It’s great for dipping, salad dressing etc.. As always, let me know how it goes!!