If, like me, you love mushrooms. pasta, and creamy sauces, you will want to make this sauce. It comes together quickly and easily and tastes delicious! In my case, I had some leftover diced tomatoes in a carton in my refrigerator and so combined that with some chopped fresh tomatoes to form the base of the sauce. Always try to figure out ways to use leftover ingredients in your refrigerator to avoid waste. It helps the environment as well as your wallet! Reducing garbage is good for the planet. Next, try to find local sources for the vegetables and herbs. You might be able to find mushrooms at your farmer’s market. Although I used cremini mushrooms here, I am sure that any kind of mushrooms would be great. A mix of wild mushrooms would be awesome! Perhaps you are growing thyme in your herb garden, or in a pot on your windowsill? Tomatoes are not yet in season where I live, but if you are in a warmer climate, maybe you have access to local tomatoes. Or maybe you are reading this in early August, way past the time I originally posted it, when fresh tomatoes are plentiful everywhere!
If you are a really ambitious cook, you can try making your pasta from scratch, saving the planet from the fossil fuels that go into factory food production. Pat yourself on the back. Otherwise, just remember that every little bit counts. You can buy a box of pasta for a much easier meal. Counter that with another action that demonstrates environmental awareness and an effort to reduce the taxation of planetary resources in order to eat. Idea: store leftovers in a bowl covered with a plate instead of in a plastic bag. Reuse a glass jar as a storage container.
Ok, enough about environmental consciousness. Let’s get cooking!
