A gift from a vegetarian donor was the perfect reminder to do the week’s Meat Free Meal.
Pipe Rigate is a pasta that is best described as voluptuous; fat and curvy, the large mouth at one end and the flattened one at the other end make it perfect for a robust sauce to nestle in the snail-like shell. I thought of all the bounty of a summer garden, thrown together in a pot and left to simmer into a peasanty sauce for these who’s-your-mama noodles.
Sundried tomatoes are the perfect alternative to meat; beefy and chewy, I dreamed of them in a heady, psychedelic party with all the other veg in my fridge. Only thing was, O Bunn has never taken to brinjals (eggplant, America!) and – of late – won’t eat mushrooms. No problem, these two, sautéed, could make a nice warm side-salad for the pasta.
Diced onions and carrots, those precious little tomato raisins, garlic, ginger, chilli, coriander; I had a pot of luscious and my child was almost too hungry to dive in before allowing me to take a picture.
Old Spouse was not entertaining any ideas of side salads and simply heaped the eggplant-shroom mixture on top of his pasta.
Me? I lifted my chilli-clad wrist in a toast to Lyndatjie and proceeded to enjoy every mouthful. As Old Spouse reached for the parmesan, I chided him. No-no! Our guest of honour may not be here in the flesh, but she doesn’t eat cheese …