|I've used mangetout and broad beans and fresh herbs from our allotment in my take on Pasta Primavera|
500g (dry weight) organic wholemeal penne
2 tabs olive oil (good quality extra-virgin has a great flavour)
1 tab yeast flakes (nutritional yeast)
1 tab vegan Parmesan (such as "Parmazano" brand)
1- 1/2 tabs sunflower seeds (pinenuts or chopped walnuts would be equally good)
650 g (raw weight) green seasonal vegetables, washed and prepared (I used green pepper strips, sweetcorn, peas, broad beans, mangetout and broccoli but you could add courgette ribbons at the last minute, runner beans or whatever you have that's fresh.)
1/2-1 tsp coarse black pepper
2 tsps seasalt
1 tab light soy sauce/ Liquid Aminos
1-2 tabs fresh flat-leaved parsley
2 tsps dried basil (or 1 tab fresh)
Green or black olives to garnish
- Cook the pasta until al dente in plenty of fast-boiling water. Drain and set aside (but don't let it dry out).
- Meanwhile, prepare the veggies and stir-fry them in the olive oil until cooked through. Personally, I like to leave a little "bite" to them, but it's up to you. Use a large pan like a wok, as you're going to add all the pasta in a minute.
- Add the pasta to the veggies, mixing well.
- Stir in the soy sauce, yeast flakes, vegan Parmesan, sunflower seeds, salt, pepper and herbs, heating gently through. (It's now that you will realise you overcooked that pasta if it breaks up as you stir the other ingredients in!)
- Garnish with the olives.