Inspired by leftovers, both in the pantry and in the garden, this deeply flavored, hearty pasta dish is a little bit Asian, mostly Italian, in flavor. McKay’s beef style seasoning is a vegetarian powdered bouillon with a unique, salty and earthy umami flavor. You could throw in actual beef bouillon instead, but the flavor won’t be nearly as interesting.
Late Summer Noodle Bowl
Tablespoon olive oil
½ yellow onion, chopped
3 garlic cloves, minced
½ cup corn (frozen is fine)
6-8 large leaves of lacinato kale, washed and chopped
3 medium tomatoes, peeled and chopped
1 cup tomato juice
1 teaspoon McKay’s beef style seasoning
1 tablespoon balsamic vinegar
1/3 cup shitake mushrooms, dehydrated and roughly chopped
½ pound whole wheat linguine
Freshly ground black pepper to taste
Cook linguine according to package directions in salted water.
Meanwhile, heat the oil over medium heat in a skillet. When it shimmers, add the onion and a dash of salt and lower to low heat. Cook, stirring occasionally, until very soft and fragrant, about 20 minutes. Add the corn, garlic, mushrooms, and kale and sauté until kale softens, about 10 minutes.
In a small bowl, combine the tomato juice, McKay’s seasoning, and balsamic vinegar. It will be very salty, but the tomatoes will water it down. Pour this seasoning mixture into the pan, stir to coat the vegetables, and lower heat to simmer. Cook another 5 minutes, then stir in the chopped tomato. Heat through, season with black pepper if desired, and serve over pasta.