It’s been a busy week.
And for some reason I ran out of fresh veggies quickly this week, so I had to rely on frozen vegetables for a few days.
I was able to finally go grocery shopping yesterday, so tonight I enjoyed cooking the veggies I had just bought.
I didn’t have a concrete plan on how to make the sauce, but it turned out great.
My husband said it was the best pasta sauce I’ve ever made.
Creamy pepper sauce: sauteed garlic (4 cloves), half onion, and 2 orange peppers, about 1/4 cup cashew nuts, sundried tomatoes, sugar, salt, pepper, soy milk, soy sauce Koji
The soy sauce Koji is a Umami powerhouse and did an awesome job in this sauce too.
I’ve recently made soy sauce Koji, and I’m loving it.
I’m hoping to have a whole post to talk about it soon.
The pasta was served with corn and sauteed asparagus.
No meat.
No fish.
But it was so satisfying.
