![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
That thing with the alfredo pasta craving, I wasn't kidding. So last night I skipped the gym and made the damned sauce from scratch. I've been trying to buy and cook only organic pastured dairy, and I still haven't found an organic cheese/cream sauce I like.
It was really very good pasta. I added a tuna steak and itty bitty baby spring squashes to it after realizing that buying fish on Tuesday night that you don't mean to eat till Thursday is probably a dumb idea. Where I won, though, was this sauce:
One small container of creme fraiche (which gave it a nice nutty tang)
Half of a cup of hemp milk
One small container of grated parmesan
Healthy doses of paprika, salt, pepper & basil
Bits of Spanish goat cheese not yet finished from last week's groceries
Mix. Simmer till all melted. Done.
I had a little for breakfast when I couldn't talk myself into my normal vegan breakfast, and the sauce had basically hardened into a brick of parmesan - a characteristic it shares with my favorite pasta sauce from Chianti (that mom & pop place in Gayton Crossing).
It was really very good pasta. I added a tuna steak and itty bitty baby spring squashes to it after realizing that buying fish on Tuesday night that you don't mean to eat till Thursday is probably a dumb idea. Where I won, though, was this sauce:
One small container of creme fraiche (which gave it a nice nutty tang)
Half of a cup of hemp milk
One small container of grated parmesan
Healthy doses of paprika, salt, pepper & basil
Bits of Spanish goat cheese not yet finished from last week's groceries
Mix. Simmer till all melted. Done.
I had a little for breakfast when I couldn't talk myself into my normal vegan breakfast, and the sauce had basically hardened into a brick of parmesan - a characteristic it shares with my favorite pasta sauce from Chianti (that mom & pop place in Gayton Crossing).