Thanks for the Slop, Grandma!

It is Thanksgiving and a lot of people are eating turkey.  I don’t even want to talk about that but I do want to share a recipe that is very unusual for Thanksgiving but could be enjoyed Thanksgiving or any time.  Most of all I’m sharing it because Thanksgiving is about giving thanks and I want to give thanks for my grandmother. 

My grandmother has a super amazing recipe involving pasta, sauce and cheese.  We all call it Slop.  She invented it and it is a delicious mixture of three main foods.  I love the taste, the smell, and even how it looks.  This is an incredible food that I absolutely love. It fills you up and your belly is happy and warm.

The Slop is outstanding.  It is like a level above pasta.  It has flavor, spice, texture and pretty much anything any dish should have.  It is a spectacular meal made by a loving and nice chef. My grandmother is so nice.  She lives in Camarillo so I see her a lot.  She also has a recipe called moon cakes, basically pancakes but they are smaller.  She also makes the most spectacular gluten, free dairy free corn bread.  She slathers agave all over it.  Mmmmm.   I would eat that corn bread 24/7

So my grandma is always trying to make good things for me.  And now you can share in the goodness. My grandma has been making Slop for almost forty five years.  She guesses that she has made this more than 450 times.  It has a long and glorious tradition.

So this Thanksgiving I want to share this recipe with you for a really good pasta meal. You can eat it any day of the year but if you choose it for Thanksgiving just add pie at the end!

A delicious and filling pasta dish
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
  1. 16 oz. pkg. gluten free pasta (elbows, penne)
  2. 1 large jar pasta sauce, any variety
  3. 1 Tablespoon olive oil
  4. 4 garlic cloves, minced
  5. 1 large yellow onion, diced
  6. 20 ounces mushrooms, diced (or 1 pkg. alternative meat crumbles)
  7. black pepper to taste
  8. basil to taste
  9. Vegan shredded mozzarella cheese
  1. In a large frying pan, cook the diced onion on medium high heat in the olive oil for 2-3 minutes stirring frequently.
  2. Add the garlic and stir frequently for one minute.
  3. Add the mushrooms (or meat alternative) and simmer for 10 minutes until liquid from mushrooms is reduced
  4. Season with black pepper and basil
  5. While sauce is reducing cook pasta in large saucepot
  6. Add pasta sauce to frying pan, if mixture is too thick, add water
  7. Drain pasta and combine all
  8. Top each portion with small amount of Daiya shredded mozzarella cheese
  9. Enjoy! (Mangia!)
Max Eats Life

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    November 24, 2017 1:31 pm

    Wow, looks great! Grandma’s got it!!!

    • Max
      December 3, 2017 2:31 pm

      She sure does. Slop is absolutely amazing!

      • Max
        January 5, 2018 7:49 pm

        I would eat it every day!

  • Pam
    November 28, 2017 3:16 am

    Thanks, Max! I love when you love my recipes! BTW, how coincidental is it that the cornbread mix I use is named “Pamela’s” ? Wish it was named for me, but someone else has that honor. Of course, we add our own flair when we stir in those chocolate chips, or other goodies, before baking. Best when served warm and no, not slathered in agave, just a very small amount spread thin – not that you wouldn’t like it to be slathered!

    • Max
      December 3, 2017 2:30 pm

      That’s true. I wouldn’t like it to be slathered, I’d like it to be REALLY slathered!

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