Perhaps you have seen pasta made with vegetable juice. Muted green from spinach is the first image that comes to my mind. I've always found the colour in these pastas also reflected the flavour - equally as muted.
So what is a method for intensifying the colour and flavour? Cook your pasta in vegetable juice.
Cooking Doesn't Have to be a Chore.
If you're like me, you tend to avoid as many mass-manufactured processed products as you can. Those convenience foods often consist of artificial colours, flavours, emulsifiers, stabilizers, thickeners, sugars, salt, palm oil, GMO's, and shelf extenders. What we get for convenience doesn't make up for the loss of nutrition, taste, or quality. Making something from scratch more often than not tastes better than any box you can find on the grocery shelf.
Cooking doesn't have to be a chore. With a few basic recipes and techniques, you can create a variety of different dishes with just a little bit of advanced planning. The next time you are craving macaroni and cheese, try this recipe for a homemade version (with plenty of options to change the flavours) instead of that little blue box of KD. To get the recipe, continue reading.
Eating. Drinking. Sharing.