It's no secret that I like to push my tiny kitchen to the max! We were invited to a potluck this past weekend and we were doing spaghetti night. I offered to bring homemade noodles and a vegetarian spaghetti sauce.
To unpack what that looks like, I made 6 batches of this recipe. I wanted to make sure we had enough and with hungry teenagers roaming around you just never know.
We had noodles EVERYWHERE
It's important for the noodles to dry before cooking them. They really need their space. Being that our space is limited, it can be tricky. I love our drying rack, but I'm looking at getting two more that stack!
In our old rig I tried to dry them hanging as you see in all the pictures and it was a nightmare, all they did was break and fall apart.
I love to make sauces and experiment. This one came out so delicious. Friday, when my misfits box came in, I cut up zucchini, green pepper & onion, put them in a mason jar in the fridge. Got that out, added some grapeseed oil and minced garlic to a big pan, and sauteed. I seasoned with salt, oregano, basil, and Italian herbs. I let it cook down a TON. Then I put it in our ninja food processor and blended it. As you can see, it wasn't very much. Then I put it in our Instant Pot.
I added 3 cans of crushed tomatoes & 3 cans of diced tomatoes with basil, oregano, and garlic. Both from Aldi and we always have them around. I turned on the slow cook feature to heat it up. I seasoned with a spaghetti seasoning and more salt.
If it was just my family eating this I would've put mushrooms in there too, but I know that's a texture and flavor that isn't popular with everybody, however- it's going into the leftovers!
Time to eat
I couldn't help but laugh at the sight of everybody's instant pot! Ours is the dented one with the slow cooker lid.
