About two months ago, Andy or I made a pumpkin pasta that was fairly meh. It didn't taste bad, just... meh. Instead of trying to suffer through leftovers straightaway, we put a tupperware in the freezer to revisit at a later date.
When that later date came around, Andy was struck by a lightning bolt of creativity and took over the reincarnation of the pumpkin pasta. He cooked up a batch of polenta, spreading most into a pie pan, thus making a thick crust. In went the pasta, all pumpkin-y and punctuated by broccoli and chickpeas. On top, he crumbled the remaining polenta, which had set too much to spread as a proper crust. That looked fairly good, but he upped the ante with sauce swirls and olives.
This all went into the oven, and a little while later we chowed down on a much prettier version of a pumpkin pasta fail. The result was marginally better than the first time, in my opinion, though Andy quite liked it. I loved the top part, where the pasta met the olives and sauce. But I am not really a fan of polenta. Still, I am a fan of having beautiful dinners created for me, so I'm not complaining!
5 comments:
We have to try this one!!!
Wanted to let you know how excited I am with your many posts. After VeganMoFo ended, I thought I might go into Tropical Vegan withdrawals, but no! Yay for me!!
Looks like an inspired use of leftovers, and a great combination of ingredients. Also, your suggestion of beetroot gnocchi is an awesome idea - the color would be brilliant!
wow, that looks amazing/beautiful/delicious/professional/yummy and etc.:) I'm impressed!
That pie looks really cool! I like polenta...never thought of using it as a crust for a pie but it works well as a different kind of pizza base (hmmm, haven't done that in a while come to think of it).
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