I've started eating pasta with home-made sauce. It's tasty and usually vegan. The other day I bought an imported can of it, just to try to see whether it tastes different. It turned out be to very bland, and I was very disappointed. Since then I've stuck to home-made sauce, and don't have to worry about which preservatives it might contain.
Yields 2 servings
180g mushroom, shredded
2 medium sized tomato, cubed
200 boiled pinto beans
1/2 Tbsp olive oil
1/2 tsp salt
2 cloves of gralics, crushed
1/2 tsp basil
2 Tbsp tomato sauce
300 mL water
1. Heat the olive oil in the pan slightly, add garlic, salt and basil, stir until fragrant.
2. Add veggies and beans, stir fry for 1 to 2 mins, add water, turn to medium heat, continue to cook for 2 or 3 mins, stiry frequently.
3. Add tomato sauce, turn to low heat, continue to cook for 10 mins. While cooking, mash the beans and tomato.
4. Cook pasta in boiling water for 10 mins (or follow the instruction on the package) and strain. Serve with the sauce.
Sichuanese native and Chengdu resident Annie blogs about her adventures in cooking vegetarian meals, adapting recipes from around the world. Recently she has translated some of her favorite posts into English for GoChengdoo readers to enjoy. The original, Chinese-language version of this post can be viewed here. Photo by Annie Chen.
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