Every night can't be pasta night...or can it? We're trying this week with all sorts of noodles from all over the globe. If you have a stocked pantry, you're half way to making a lot of these dishes. A meat sauce from Somalia has an Italian influence, a pasta sauce is creamy without cream, and lo mein isn't just for take out any more. Consider this a personal challenge to eat more sauce and noodles. Just tell the family the Dinner Sisters says it was fine.
Suugo Suqaar (Pasta Sauce with Beef), Pasta with Vegan Chickpea Sauce, and Chicken Lo Mein
A recipe from a cookbook we’ve fallen in love with, Bibi’s Kitchen, this recipe is rich with spices and tomatoes. Weeknight sauce and noodles can fall into a rut; use this version to put you back on track.
- Make the spice mix ahead of time and use it again for the sauce or other beef dishes. (A chicken rub? Yum.)
- We ate this on pasta the first night, then with a little salad the second day, or tossed with cauliflower. Even better the next day.
- Freeze the sauce in flattened zip bags for an even quicker weeknight meal.
For those who love chickpeas as much as we do, here’s a bright and creamy sauce for your pasta plate. Whir herbed chickpeas up in your blender, toss with pasta, and brighten with plenty of fresh parsley. Light, filling, and fresh all at the same time.
- Canned beans will work very well but consider this a plug to make a big batch of chickpeas in the beginning of the week.
- We both halved this recipe with great success.
- If you would like leftovers, consider putting a portion of the sauce aside and only making as much pasta as you will eat for that meal. The next day it was tasty if a bit dry.
A classic Chinese American takeout dish, we thought this might be another to try and make at home. Turns out it’s simple, pantry friendly (if you keep oyster sauce stocked) and very tasty. Another reason to buy that bottle of oyster sauce; a meal that checks all our boxes for a busy Tuesday (or any night) dinner.
- Fresh Chinese wheat noodles are amazing but you can do just fine with dried Chinese noodles or even spaghettini (the thinner kind).
- Reheated with a sprinkle of water, these were delicious leftovers.
From the Smorgasbord:
Some of our favorite pasta dishes from episodes ago: