We were supposed to have left over Moroccan Shepherds Pie (yes you read that right)for dinner. But lentils and spinach and sweet potatoes that have lived in a freezer for 2 weeks sound better than they look. So, after a short 6 hour post-night shift sleep I got up to raid the pantry for a better dinner.

Here's what I found:

1 can of artichoke hearts

1 jar roasted red peppers

1/2 bag of gluten free rotini pasta

That sounded fast and potentially edible to me so I got to work boiling water for pasta and sauteéing some yellow onions slowly. I also found two slightly multi-eyed Yukon potatoes in the fridge and chopped them in cubes w rosemary, oregano, garlic powder and a bit of olive oil for a quick 25 min roast in a 400 degree oven. Italians eat potatoes and pasta in the same meal, why not us?

Once the onions were soft and a teensy bit brown, I dumped in the roughly chopped artichokes, red peppers, and good bit of dried basil, oregano, and garlic powder as well ax salt and pepper. Once warm, in went the pasta, mix it u and voila!! Made up Italian-ish vegan dinner for two!!! It was actually pretty darn good. Fresh garlic would have put it up one more notch.

Sorry no pics but no time and this meal was not that photogenic. Ciao! :)

Hopebench