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A la cartridge: Pasta di Pikmin - Destructoid




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A la cartridge: Pasta di Pikmin photo
A la cartridge: Pasta di Pikmin

5:00 PM on 08.21.2013

Pik-minced vegetables; I will never pasta-p


Food is good. Videogames are good. Food inspired by videogames are doubleplusgood. It's simple science. Science and art. This is the second episode of Steven Hansen's À la cartridge, a straightforward cooking show where I teach you how to make tasty things and talk about the games that inspire them. In my quest to become the Alton Brown of videogames, will I become videogames' Guy Fieri?

This week, we take a reprieve from meat and tackle a vegetarian dish. Yes, it's still mad tasty. Bell peppers are the best, especially when well pepp-ared. It's also probably easier than last week's Dragon's Crown-inspired pork shoulder and potatoes. Just throw things in fire! (more detailed recipe below)

If you're in the Olimar-ket for good eats, this Pikmin 3 platter is sure to please. Plus, you can make a whole bunch on the cheap and have leftovers for days. Watch the video. It only takes a few pikmin-utes.  I think I talk less stupidly and we're getting closer to eliminating jump cuts. Any sort of recipe you'd like to see done next? Any particular game? Want to comment on my fabulous shirt?


Pasta di Pikmin

Ingredients:

  • Salt, pepper
  • Minced garlic
  • 1/2 white onion, chopped
  • 1-2 zucchini
  • 2 bell peppers (for color)
  • 1 can garbanzo beans
  • 1/2 pound rainbow rotini (pasta)
  • 2 cans diced tomatoes (crushed for a thicker sauce)
  • Bunch of green onions

Instructions:

Start boiling a pot of water at some point. It takes forever.

Warm some olive oil in a pan. Add garlic and onion. Cook until fragrant. Really, smell it. Get your nose in there. Good, right? Add evenly chopped bell peppers and garbanzo beans. You can roast bell peppers in the oven first for even better flavor. If you do, add them towards the end. 

Let your vegetables cook a while and then add evenly chopped zucchini. Add two cans of diced (or crushed) tomatoes. Salt and pepper to taste. Cover and simmer to mix flavors and get vegetables tender.

Throw your pasta into salted, boiling water. Don't skimp on the salt. Cook until the pasta is still firm, but has softened comfortably. Drain pasta. Toss pasta in vegetable mixture.

Top with grated parmigiano reggiano if you're feeling fancy. You attractive claim you.

A la cartridge: Pasta di Pikmin photo
A la cartridge: Pasta di Pikmin photo
A la cartridge: Pasta di Pikmin photo
A la cartridge: Pasta di Pikmin photo
A la cartridge: Pasta di Pikmin photo
A la cartridge: Pasta di Pikmin photo





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