When my ‘to do’ list seems to grow every day (despite my best efforts to get it all done), instead of diminishing, I turn to pasta.
It’s so easy, so versatile … and well …so amenable.
And there’s such a fabulous variety of vegan, and sometimes gluten-free pasta easily available now….here’s the one I used today : gluten-free, green pea pasta, made in Italy.
What could be better?
There’s been a fuss in the UK media lately, because it’s been suggested that we increase our vegetable consumption from 5 portions a day, to 10. For the sake of our health. You’d think the sky had caved in the way some people have been talking. Obviously, for vegans this doesn’t present a problem. Because we couldn’t really manage without at least 10 portions of fruit and vegetables a day, could we?
So, back to the pasta. I’ve really been loving how easy it is to make beautiful pasta sauces with vegetables. I’ve done a few now.
Today, it’s the turn of mushrooms.
But before I go any further, I also want to mention that I’ve got myself a new gadget. A spiraliser. And despite my general suspicion of a lot of kitchen gadgets, I think I’m liking this one.
So here is a ‘5 portions of vegetables in one’ quick and easy recipe, that’s full of the joys of spring!
Pea Pasta in a Mushroom Sauce on a bed of spiralised steamed Courgette served with steamed tender-stem Broccoli, fresh herbs and a handful of rocket.