Hello everyone! So, I finally tried a
new recipe from my collection of random recipes cookbook (I started with a really easy one). I'd copied down the original
recipe on an index card, so I don't remember the source. I ended up halving it and made some
adjustments, so here's the version I prepared:
Herbed Spaghetti
Ingredients:
--2 servings whole grain thin spaghetti
--1 ½ tsp vegan butter
--1 ½ tsp lemon juice (original recipe also recommended a bit of lemon zest, but I went without it)
--herbs: parsley, tarragon, chives (original recipe called for ¼ cup, fresh and finely chopped, but I just went with a few shakes of the dried herbs)
--salt and pepper to taste
--2 servings whole grain thin spaghetti
--1 ½ tsp vegan butter
--1 ½ tsp lemon juice (original recipe also recommended a bit of lemon zest, but I went without it)
--herbs: parsley, tarragon, chives (original recipe called for ¼ cup, fresh and finely chopped, but I just went with a few shakes of the dried herbs)
--salt and pepper to taste
Directions: Cook pasta until al dente. Drain, reserving ¼ cup pasta water. Return pasta to pot. Stir in vegan butter, lemon juice, and herbs. Season with salt and pepper. Add some of the reserved pasta water to adjust consistency, if needed.
It's a simple recipe, very easy to
prepare, and it turned out well. I usually prefer to have sauce on my
pasta, but this was a nice change. The first time I had it, it was
with some Gardein
Seven Grain Crispy Tenders. This was my first time trying these
as well, and they were pretty good. I think they're probably my
favorite Gardein product so far.
The second time I made it, I added in
some kale and had it along with baked slices of tempeh (Organic
Three Grain from Lightlife). Another good combination all in all.
And of course, here's Mystery, trying to get at my plate.
Peace. :)
