«
»

Penne Wheel

Last weekend baked penne was on the menu. While I’m generally more of a spaghetti or manicotti person, the thing that made me most amenable to this suggestion was the thought of a slice-able stack of penne–a veritable pasta cake, if you will. After years and years of eating this at potlucks, I wanted to know: would the penne hold a shape?

After cobbling together leftover pasta sauce, italian-style pepper zucchini left over from Food Not Bombs on Wednesday, a can of dumpstered, expired seitan, and a quick batch of béchamel, I gave it all a good stir, and into the springform it went.

The better part of an hour past, from the oven it emerged, golden and glorious. Sweet, sweet victory.

Bookmark and Share

This entry was posted on Thursday, February 19th, 2009 at 7:43 am and is filed under Entrees, Inspiration. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

`

You might also like

Traditional Pumpkin Pie In early October, my brother and I went to the orchard and filled bags with all sorts of varieties...
Pumpkin Cinnamon Rolls There's nothing quite like a waking up on a lazy weekend to a warm, gooey cinnamon bun. I bet you're...
Pie Day 2007 It's mid-November, and True Americans know what that means. And what better way to plan for having...
Mocha Espresso Cupcakes I've needed some cheering up at work this last week, and thus spent some time looking at the Vegan...
Grab This Widget
`

3 Responses to “Penne Wheel”

  1. e says:
    February 19, 2009 at 2:28 pm

    i had to look up what “beschamel” is. do you have a special recipe you use?

    and you just made me hungry for pasta for the first time in years.

    Reply
  2. claryn says:
    February 20, 2009 at 5:02 am

    Béchamel is one of French cuisine’s four mother sauces, which are the basis for all traditional French sauces ;) .

    Basically, you use equal parts butter and flour, take it off the heat and whisk in some soy milk/water til smooth, and cook for a bit to reduce the floury taste. Add plenty of salt. I like to add various things to this sauce when using it on its own, such as a pinch of nutmeg, or lots of garlic and lemon juice for a modified hollandaise to go over asparagus, or even lots of fresh ginger and sage (see my pumpkin gnocchi recipe). You can do a lot of things with it. (Also, for your personal reference — I hear you can do this with regular veggie oil, too. I actually dreamed about doing this last night. I have problems.)

    And my love for pasta is boundless. I had an epiphany the other night coming home from the City that life without pasta would SUCK. Maybe it’s just where I grew up?

    Reply
  3. e says:
    February 22, 2009 at 7:15 am

    hahaha. WOW. I never realized the important role pasta played in your life!

    Though I feel like it’s pretty safe to say that if the world had not pasta already, you’d probably come up with something like it.

    Thanks for the beschamel info! :)

    Reply

Leave a Reply