I started a herb garden this year and right now, despite constant and very regular pruning, I've got an herb-garden-gone-wild situation. An abundance of Basil, a ton of oregano, insane amounts of mint and spearmint and a sage bush :) The only 2 that aren't going so crazy are the rosemary and the cilantro. Anyhow, I knew that I wanted to use a lot of 'something' for dinner tonight, and this is the concoction I came up with. Pretty darned good if I may say so myself!! :)
Prep Time: 20 min
- 1 10oz Pk Ancient Harvest Quinoa Spaghetti
- 1 16oz bag of frozen french-cut Green beans (or use fresh beans).
- 1 tsp minced garlic
- 1/2 to 3/4 cup non-dairy milk
- 1/8 cut fresh chopped Basil and Oregano
- 1-2 tsp white Miso
- 1/4 cup Daiya Mozzarella style shreds
- Salt & Pepper, to taste
Boil spaghetti according to package directions and set aside. In a skillet, add a third of a cup of non-dairy milk and add minced garlic and Miso. Once the milk begins to boil and the miso dissolves, add green beans and cook on medium until tender. Then add the remaining milk and bring to a quick boil. Add most of the cheese to the milk and allow a minute or so to melt. Then add spaghetti and give it all a good toss. Cover and let sit for a few minutes to allow the spaghetti to absorb any remaining liquid. Uncover, mix chopped herbs in and give another quick toss. Garnish with freshly cracked black pepper and salt, if needed, and top off with mozzarella shreds. I didn't add any salt at all today as the Miso provided quite a bit and the dish had a slightly sweet refreshing flavor of the fresh herbs. I tried Miso for the first time today and loved the sharp cheesy flavor it imparted to the dish. Um Um Good!!
Coder Household Assessment: Li'l Nik loved it!! More than the pasta, he picked green beans from his plate. Tony had enjoyed this dish so much the first time I made it that he actually requested I make it again today!! Overall, a hit!!
What is Miso? Happy Herbivore has done a couple of different posts about it. Here's a link.