easy pumpkin pasta..
….and the beauty of it all is, you don’t even need to know how to cook!
In fact, if you can BOIL some water – then you’re GOOD to go!
Don’t worry about adding salt or oil into the water – there’s really no need (I’ve seen it happen so many times, where does that come from?)
do try and TIME the boiling, so you don’t just get a soggy mass of ‘pasta jelly’ in your pot (I’ve also that too many times to mention, and let me tell you, it ain’t pretty)
with me so far? Let’s go:
“Go Vegan” shouts the sign
“I’m TRYING” I scream back.
I grabbed those baby brioches from yesterday, you remember the ones – full of butter, milk and a load of eggs, so there’s my vegan adventure halfway down the drain, will have to remember to use pita next time. This is important!
Make a cut. deep. sharp. serrated, but not all the way through.
Then, like a squirrel, or nimble dinosaur, I discreetly ‘borrow’ from the kitchen some carrot, celery, sundried toms, fresh cherry toms, ‘green stuff’, fresh peppers, beet leaves, chillies, spinach, cauliflower
(fresh cauliflower is crunchily amazing in this, let me tell you!)
Go vegan shouts the sign, smiling with pride: “I’m TRYING” I keep shouting back, with a spoonful of olive oil and some sea salt and black pepper.