Thursday, 25 September 2014
MoFo '14 Day 25 - Vegan Parmesan
Yesterday afternoon I was nearing the end of my to-do list when I felt a familiar rumble that signalled dinner time was fast approaching. For the last few nights Nick and I have eaten cereal, microwaved some Amy's mac & cheese and yesterday I even made Nick grab us take out on his way home from work. Whilst these were all fine and filling dinners I felt like I should probably cook something proper today. I was racking my brain for something easy and decided to head over to my cheese board on Pinterest to see if anything simple but theme worthy jumped out at me. Right there at the bottom was this pin, 5 Quick and Easy Vegan Parmesan Pasta Recipes from Maple Spice, one of my favourite blogs.
Now I was super tempted to go for the really, really easy option of the Buttery Parmesan Pasta but I had a courgette calling my name so I decided to go for the Vegan Lemon Parmesan Spaghetti becuase Debbie suggests mixing in courgette to add some veg, good call Debbie!
The parmesan recipe itself is SO easy to throw together, easier than any other parmesan recipe I've tried and that's saying something. I think it's because it calls for ground almonds which I always have on hand anyway. You don't even need to get the blender out.
I whipped up a quick single serving batch in my pestle and mortar.
As soon as the pasta was ready I mixed in the margarine, parmesan, garlic powder, pepper and a little pasta water and added the courgettes to my portion - no way was Nick going to eat courgettes!
This was such a great easy meal, it literally came together in ten minutes. I'll definitely be trying the other four quick and easy pasta recipes from Debbie's post, the spring vegetable pasta sounds particularly delicious and even Nick will eat asparagus, peas and green beans these days!