(no subject)
Scott & I made some awesome pasta sauce yesterday. It's a combination of my dad's, one from the internet, and a bit of our own meddling. I'll put the recipe up if you want. And yes, I'm not very good at coming up with names for things.
1 green pepper
1 carrot
1 Jalapeño
2 cups cheddar cheese, shredded
3 & 1/2 cups milk
1 16oz box of pasta
6 tablespoons flour
1 teaspoon garlic powder
1/2 teaspoon pepper
2 teaspoons Dijon mustard
1 6oz can of tomato paste
Preparation:
• Chop carrot & green pepper into small, bite sized pieces
• Dice jalapeño, carefully removing the seeds (if you want it spicier, leave the seeds)
• Begin boiling pasta for 4 minutes in large sauce pot
• Add carrot & green pepper to pasta and cook for an additional 4-5 minutes or until soft
• Meanwhile, simmer 3 cups milk in a separate pot
• Whisk remaining milk, flour, garlic powder, & mustard in a small bowl, before adding it to the milk on the stove. Continue to simmer & whisk until mixture has thickened
• Remove from heat & add remaining ingredients. Mix well until the cheese is melted.
• Drain pasta & veggies and return to pot
• Add pasta sauce and cook for an additional minute, stirring until mixed
• Remove from heat & serve!
Yields: A lot
Note:
If you want a thicker sauce, use less milk.
1 green pepper
1 carrot
1 Jalapeño
2 cups cheddar cheese, shredded
3 & 1/2 cups milk
1 16oz box of pasta
6 tablespoons flour
1 teaspoon garlic powder
1/2 teaspoon pepper
2 teaspoons Dijon mustard
1 6oz can of tomato paste
Preparation:
• Chop carrot & green pepper into small, bite sized pieces
• Dice jalapeño, carefully removing the seeds (if you want it spicier, leave the seeds)
• Begin boiling pasta for 4 minutes in large sauce pot
• Add carrot & green pepper to pasta and cook for an additional 4-5 minutes or until soft
• Meanwhile, simmer 3 cups milk in a separate pot
• Whisk remaining milk, flour, garlic powder, & mustard in a small bowl, before adding it to the milk on the stove. Continue to simmer & whisk until mixture has thickened
• Remove from heat & add remaining ingredients. Mix well until the cheese is melted.
• Drain pasta & veggies and return to pot
• Add pasta sauce and cook for an additional minute, stirring until mixed
• Remove from heat & serve!
Yields: A lot
Note:
If you want a thicker sauce, use less milk.