More so than most celebrities, musicians tend to make for surprisingly inventive chefs, often leading them to create quick and convenient meals to enjoy on the road. Between the hustle and bustle of live performances and the constant travel necessary for international tours, it’s hardly a surprise that globe-trotting artists, from Sting to Taylor Swift, have created some of our favorite recipes.
As great as many of these musicians’ dishes are, it’s also worth mentioning just how talented a chef Beatles icon Paul McCartney is in his own right.
In addition to his unrivaled musical abilities, McCartney has also created plenty of worthwhile recipes to recreate the next time you’re looking for a simple mid-week dinner. And when it comes right down to it, one of our personal favorite dishes from the “Yesterday” artist is an approachable pasta recipe McCartney enjoys in between his sold-out performances.
Paul McCartney’s Pasta Olio
Credit: Dotdash Meredith Food Studios
Like fellow U.K. musician Sir Elton John, Paul McCartney has routinely expressed a love for more traditional British fare, including easy-to-assemble sandwiches, like a cheese and Branston pickle sandwich or a classic English Butty.
After performing in front of ecstatic crowds while on tour, however, McCartney explained in an interview with Meat Free Monday that he tends to end his busy day with a “proper dinner” following the show. “Tonight, I’m having a pasta olio – pasta with oil – with little vegetables mixed in,” McCartney said about his planned meal.
“Some broccoli, cauliflower, a bit of carrot, and I think tonight we’re going to have a fake ‘chicken’ patty chopped up into that,” the “Blackbird” songwriter went on to say. “So, it’s a pasta with fake ‘chicken’ patty and vegetables. Mmm, this is getting me hungry!”
Our sentiments exactly, Paul.
How To Make Paul McCartney’s Pasta Olio
To recreate this at home, all you’ll need is your choice of pasta, olive oil, garlic, fresh vegetables (like McCartney’s recommended combo of broccoli, cauliflower, and carrot), a plant-based, chicken-alternative patty, and some fresh parsley.
To begin, fill a large pot with four to five quarts of water, heating on high. As the water warms to a boil, mince five to seven garlic cloves, and chop up four pieces of broccoli, four pieces of cauliflower, and one large carrot into bite-sized chunks. Once your veggies are ready, dice your plant-based chicken patty into similarly-sized pieces. (You can customize this meal based on your own desired veggie and protein preferences.) If the pasta finishes cooking before your sauce is ready, save a cup of pasta water, then drain the rest of the pot.
As the water starts to boil, add two pinches of salt and one pound of pasta, stirring occasionally to keep the noodles from sticking. Meanwhile, heat up two tablespoons of olive oil in a large pan, warming over medium-high heat for a minute or two. Toss in half of your garlic, along with your broccoli, cauliflower, carrots, and veggie patty, sautéing for seven to 15 minutes. Once the veggies and patty pieces soften, remove them from your pan and set aside.
Using the same pan, heat a half cup of olive oil over medium-low heat for one minute, then add the remainder of your garlic. For a hint of heat, sprinkle in some red pepper flakes. After cooking the garlic for a minute, return the sautéed vegetables to the pan, along with your fully cooked pasta. Add in a few splashes of your reserved pasta water, using a pair of tongs to toss everything together. Season with a quarter cup of finely chopped parsley, stirring vigorously until everything combines. If needed, finish with some salt and pepper, or a generous amount of red pepper flakes for all those who love some bite to their pasta.
Sure enough, this recipe is simple, straightforward, and extremely tasty to boot! While we’re not making it following a jam-packed concert, it’s nevertheless a hearty meal to whip together after a long day, giving us plenty of reason to sing “Maybe I’m Amazed” whenever we dig in!
Read the original article on Allrecipes
Dining and Cooking