Crock Pot Diaries : Pasta Salsa Bake

cooking, crockpot, recipe, Vegan

Do you know what I asked for for Christmas this year?

I asked my mom to go to Homegoods and clear out their Clearance Foods section. If you’ve never perused the clearance food aisle of one of these stores (including Marshalls & TJ Maxx) – you’re missing out. Depending on where the store is located – they always have a crazy assortment of spices, pre-measured baked goods, condiments, olive oils – just the most random collection of stuff for your kitchen you could possibly imagine. I, being the equal-opportunity nommer that I am, can’t help myself.

Like the adoring madre that she is – my mom made a pit-stop at the local Homegoods and filled my stocking. Do you know what she filled it with!?

4 jars of salsa.

I kid you not. 4. jars. of. salsa.

Need I remind you – I live alone. LB does not like salsa. Let’s add these 4 to the already-opened jar I had in my fridge! I now have salsa until the apocalypse. I could bath in salsa at this point.

Salsa selection includes:
– Brad’s Organic Salsa (hot)
– Mrs. Renfro’s Ghost Pepper Salsa (caution: scary hot)
– Mrs. Renfro’s Mango Habanero Salsa (medium hot)
– Guy Fieri Chipotle Salsa (smokey)

Well – at least I got a variety….

What’s a single girl to do with salsa coming out of her ears?

While reading through one of my 3 new vegan cookbooks (thanks bro!) I found a recipe in “Vegan Slow Cooking” by Carla Kelly for “Pasta Salsa Bake”. It looked simple enough – and I really needed to get rid of some salsa.

It called for ingredients you’d expect – spices, salsa, onions, peppers & crushed tomatoes. Here’s where my attempt went array, and the reason why there’s not a photo to accompany this post.

I could only find a 28oz can of crushed tomatoes, but the recipe called for only 15oz. So….I had to guestimate. (Probs not my greatest idea). I also used two different kinds of pasta – (I had to get rid of the open box I already had!) I used Quinoa Barilla, and then a Barilla veggie pasta (spinach) – both fusilli type.

Again – not my finest cooking moment.

The quinoa pasta cooked much, much faster than the veggie pasta, basically disintegrating into the crock pot. Plus – too much crushed tomato paired with the liquid-y consistency of the salsa meant that the (remaining) pasta didn’t absorb enough of the liquid while cooking. It was a bit too watery for me…. and really anyone else who would have tried it.

I ate 2 servings of it – there’s an entire tupperware of it frozen in my freezer. I don’t know if it’s ever going to get reheated….. it may go right into the trash the next time I clean the fridge.

Hey – I got 2 meals out of it – which is 2 more than I ever got when I tried cooking oatmeal 🙂

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