Basics · comfort food · dinner · easy · mushrooms · pasta · quick · Vegetables · vegetarian

How to Fancy Up Your Buttered Noodles

You know when you are completely out of time, but you’re hungry (I call it starving to death, but I’m dramatic)? Or maybe there is a plethora of time, but you’re plumb out of patience? This happens to me most often. It gets to be dinner time, and I’ve run out of energy to make a single fucking thing. For those nights, I beg T to figure it out, or we order out. But sometimes I find the energy to make something easy. This time it had to be really easy, or I wasn’t going to do a fucking thing. In fact, I almost bailed on this meal simply because I was emotionally drained. But I had it in my head that this was the “easy” recipe I was going to write about this week. I thought for sure I’d be able to write up this post on Tuesday night. I thought maybe if I had all the pictures ready to go after cooking it for lunch, I’d be able to write after going out for dinner. But dinner was an emotional sinkhole, and I wasn’t able to do much afterwards. So this comes to you 2 days late, because I’m a human, and I didn’t plan accordingly. That’s kind of how things go sometimes. And that’s okay. Sometimes it’s too hard to cook. But if you have a tiny bit of energy, and maybe you need a cheap meal, then try making this fancy ass buttered noodles recipe. Make it a big batch, and you can skip cooking for a couple of nights in a row. Perfect for college students, broke early 20-somethings, and 33 year old grown ass women who don’t know when to stop running into the same fucking wall with the same fucking person.

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Buy fun pasta shapes regularly, so you’re not stuck with boring-ass penne again. Or be boring – what the fuck do I care?

I would like it noted that I wrote most of this post at the library, thinking it would be quiet and peaceful. I was literally being muttered to by the men sitting on both fucking sides of me. I’m sorry, what is it about my hunched forward body and scrunched up face that was signaling to you that I needed a man’s fucking attention? And after I tell you that I’m trying to concentrate, and you say you’ll give me some space, please do not fucking mumble about how you like my goddamn sweater. I will fucking freak the fuck out.

Sigh.

Go make buttered noodles, everyone. And once it’s time to serve ’em, add a little extra pat of butter on top. We’re here to live.

Fancy Ass Buttered Noodles

1/2 pound of pasta (your choice on shape – try not to be boring)

6 tablespoons butter, separated

A large handful of mushrooms, sliced

1/2 onion, diced

1/2 red bell pepper, diced

Salt and pepper

Optional: fresh basil, shredded parmesan, red pepper flakes, wilted spinach/kale

Bring a large pot of salted water to boil. Cook pasta according to package. Set aside.

In a large skillet over medium-high heat, add in 2 tablespoons of butter. Swirl around the pan until fully coated and add in the red bell pepper. Saute for a few minutes, stirring occasionally, until slightly softened. Then add in the mushrooms and onions. Allow to cook until the mushrooms are browned, and the onions are translucent. Once veggies are fully cooked, add in lots of salt and pepper. Especially pepper! Taste as you go. Turn the burner off, but keep the pan there. Add in the pasta and rest of the butter. Fold veggies into pasta, continuing to stir until the butter melts. Scoop into bowls. If you have some fresh basil lying around (which never happens to me, but I had some left after making pesto the other day), chop it up and throw it on top. Add in that extra pat of butter when serving if you know what’s good. Then lounge on the couch (or bed) and remind yourself that you’re awesome even if other people don’t always see it.

 

dinner · easy · healthy · lunch · mushrooms · pasta · quick · vegan · vegetarian · veggies · Yummy

Vegan “Cheesy” Pasta and “Hot” Yoga

Y’all. I did a hot yoga class today, which ended with me panting, sweaty, and shamelessly in child’s pose. Fuuuuuck. Adding heat makes a huge difference. I spoke to the teacher after class and mentioned that I’d never done hot yoga before. He made it a point to emphasize the fact that this was not, in fact, “hot” yoga, as real hot yoga is done at 105 degrees. This was a mere 98 degrees. NBD.

Fuck.

The flow wasn’t even that hard! This has kicked my ass on a whole new level.

Also, can we discuss the mirrors for a second? My studio doesn’t have mirrors, and I prefer it that way. Why do I need to stare at my sweaty ass for an hour? It just makes me feel worse about myself. I mean, I’m sure the mirrors are technically to help with the students’ alignment, but who are we kidding? Some people are just never going to understand alignment, and don’t give a fuck. And if they really want to learn, isn’t it more about how it feels in their body? They should be able to find the alignment without looking into a mirror.

I really hate mirrors when I’m sweaty and in workout clothes. Especially in Warrior II. Fuck. My ass is out of control in that pose, and my belly sticks out. I know, I know… body positivity. And I’m 100% fine with it when I don’t have to look at myself struggling and covered in sweat. It’s the looking at myself in these poses that starts to make me self conscious. Logically, I know these things don’t matter, and I am worthy of love and acceptance. I know that. But fuck. Baby steps.

I made this pasta the other day with simple ingredients that I already had on hand. I know nutritional yeast isn’t something most people just have lying around, but I had it because I’d been meaning to try it. It had been sitting in my fridge for a few weeks when I finally made this pasta. It is definitely not the same as cheese. But it’s still really good! Give it a shot, and just add cheese if you must.

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Vegan “Cheesy” Pasta

1/2 onion, chopped

1/2 red bell pepper, chopped

1 handful mushrooms, chopped

1/2 pint grape tomatoes, sliced in half

10oz pasta (choose your own shape!)

1 1/2 cups veggie broth

1 1/2 cups non-dairy milk (I used cashew)

A large handful of baby spinach or chopped Swiss chard

1/4 cup nutritional yeast (found in the bulk aisle at any co-op or Whole Foods)

Garlic powder

Salt and pepper

Olive oil

Drizzle some olive oil into a large pot and toss in the onions, peppers, and mushrooms. Sprinkle with salt, pepper, and a little garlic powder (go easy!). Saute for several minutes, until the onions brown slightly. Add the tomatoes and cook for another 2-3 minutes. Pour in the broth and milk. Stir in pasta and bring to a simmer. Allow to simmer for about 10 minutes, or until pasta is al dente. The liquid will absorb and thicken. While still hot, add in the spinach and mix until fully wilted. Finally, sprinkle in the nutritional yeast and mix well. Top with basil if you’re feeling fancy (I didn’t have any on hand).

Love yourself no matter what you look like in silly yoga poses.