Alright kids, so I’m sorry it’s been so long since I last posted. I mean, I suppose it hasn’t been that long- only Tuesday but it honestly seems like it’s been forever. I guess it’s just been a long and busy week for me and with, as what has been the norm recently, lots of rain makes it seem even longer. So, rain, overwork, misery, thoughts of a potential upcoming apocalypse and what it all means in the end, what could make everything better other than delicious pasta?
Ok, maybe not just pasta….
Because these two buggers happen to make things pretty awesome sometimes too. I mean, they often drive me absolutely nuts when they go bonkers around the apartment but honestly, that’s usually ok too. Because hey, at least they’ve having tons of fun no matter what’s going on around them.
Now, this recipe was inspired by garlic scapes (Did you like that completely lack of a proper transition there? I did.).
“Garlic what??” You may be asking and the answer is “scapes”. Garlic scapes.
I discovered these about a year ago when I received them in my weekly CSA and had similar questions and doubts. In fact, I’m pretty sure I didn’t even know what they were called but I decided that they must somehow be edible and like the good little eater I am, I chopped them up and sautéed them in oil with some spices and ate them just like that.
And in that moment, my world was opened up to the sweet and wonderful things called garlic scapes.
Now, to get less abstract and a little more informative, garlic scapes are actually the top parts of garlic bulbs. They are the stem parts that stick out of the ground when you grow garlic and are usually chopped off before they ever make it to the store (or market) so that the plant will divert its energy to the garlic bulb rather than the stalk and leaves etc. They are typically thrown away which is a shame (and quite wasteful!) because they are tasty and most definitely edible. When you cook them, similar to garlic, they become sweeter.
And so now, being a year later, TA DAAA!!! They are back in season~!
So it’s really time to venture out a bit and try some! You’ll be glad you did~
Rose “Cream” Pasta Sauce with Garlic Scapes- makes 4-6
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1 TBSP Grapeseed Oil
Cup Chopped Garlic Scapes
tsp Onion Powder
Salt + Pepper
TBSP Fresh Rosemary, minced
TBSP Nutritional Yeast
Cup Almond Milk
tsp Smoked Paprika
TBSP White Miso
Cups Chopped Tomatoes
Chopped Red Onion
box pasta or 4 zucchinis (preferably organic)
cashews in water for 30 minutes.
pasta according to box directions or if using zucchinis, use spirooli slicer to
slice all zucchinis into nice sized noodles to make a more veggie-licious, lower carb option.
Heat grapeseed oil in a large pan over medium heat then add chopped garlic scapes,
onion powder, rosemary and season with salt and pepper. Saute for about 5
pan from heat.
cashews and place in blender with nutritional yeast, almond milk, smoked
paprika and miso. Blend until smooth and add garlic scapes mix from
pan. Blend “cheese” until smooth.
previous pan, add chopped onion and heat for a few minutes, stirring accordingly
to prevent burning. Add the chopped tomato and oregano and heat until
tomato simmers. Once simmering, add “cheese” blend and sauté for 5 more
minutes, adding salt to taste.
entire mixture to blender again and blend until smooth and toss with pasta.
Oh, and as a side note, I realize “rose” should have an accent at the end. I just didn’t do it since I’m really not that fancy. Only fancy enough to “sauté”.