Ingredients
Produce
- 300g long pasta (spaghetti or linguine)
- 2 very large handfuls of baby/ wild rocket
Flavoured oil
- 7 cloves of garlic, sliced
- 3 Tbsp olive oil
Vegan Parmesan
- 2 Tbsp nutritional yeast
- 2 Tbsp almond meal
Garnish
- 1 - 2 Tbsp pine nuts
- 1 Tbsp lemon juice (or serve with wedges)
- a pinch or three of salt
Instructions
- Measure out your pasta, boil the kettle, add some salt and cook to packet directions.
- Lightly toast the pine nuts in a small saucepan, decant to a small bowl and set aside.
- Peel and slice garlic into slivers, add to a small saucepan with the oil, bring to a simmer and swish the slivers around, when they start to colour, remove from the heat and set aside (if the slivers are not crisp when the pasta is done, reheat.)
- Drain boiled pasta, return to pot. Add the garlic and oil, and rocket a bit at a time and stir in until it wilts.
- To Serve, divide pasta between two bowls, top generously with the Parmesan, pine nuts, and lemon juice or serve with a few wedges of lemon instead.
Notes
- Yes it's really carbohydrate heavy... but its delicious!... and i had a bag of rocket i didn't know what to do with.
- The original recipe did not include lemon, but frankly, i think its crucial... maybe it's because I can't eat the cheese that was in the original recipe, who knows.
- You could totally do this with Gluten free spaghetti as long as you know the brand and know it 'twirls' well.
- You can be super generous with the rocket and the lemon juice, but if you don't normally like rocket, keep it to a handful or two, but you should still try it... once?