Another improvised pasta dish, this is an easy way to use up stock veggies you have on hand. Mirepoix is a standard vegetable preparation used in a lot of sauces and stocks in European cooking, typically a 2:1:1 ratio of onion (or leeks), carrots, and celery, and usually plays an accompanying role. Here I’m using it as the central flavor theme.

Items
  • 1 Lb kluski noodles, or other thick pasta
  • 1 large yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 2-3 stalks celery, halved lengthwise and chopped
  • 2-3 large carrots, halved or quartered lengthwise and chopped (the goal here is to have pieces about the same size for all three vegetables)
  • 3TB butter
  • 1/2 tsp dried thyme, or 1 tsp fresh thyme
  • 1 1/2 cups vegetable stock (be sure the stock doesn’t have tomato, as we don’t want the tomato flavors in this dish), or water.
  • Salt and pepper to taste
  • 1 cup finely grated Parmaggiano-Reggiano cheese
  • 4 TB cream
Method
  1. Heat the water for the pasta, and cook according to package directions. Meanwhile…
  2. Melt the butter in a large sautee or chef’s pan over medium heat.
  3. Add the onion and garlic, and sautee until the onion is soft, about 5-6 minutes.
  4. Add the carrots and celery, and cook covered, about 5 minutes, stirring occasionally.
  5. Add the stock, bring to a boil, and turn down heat, and cook covered, about 4-5 minutes until the carrots and celery are tender but not overcooked.
  6. Remove about half of the veggies from the pan to a bowl and set aside. Add thyme.
  7. Continue cooking the remaining veggies until the carrots and celery are quite soft.
  8. Using a stick blender, puree the sauce in the pan. Add the cream, salt, and pepper to adjust seasoning.
  9. Add reserved veggies back to sauce in pan, and keep warm over low heat until pasta is done.
  10. Combine pasta and sauce, and toss to coat.
  11. Serve with additional Parmaggiano-Reggiano cheese.

Serves 4-6.