This dish typically has pancetta in it, but I left it out for a perfectly fine vegetarian version. I used this recipe.
Tag Archives: pasta
Some recipes just don’t turn out. This one, which I modified by using black soybean pasta to make it vegan, was tasted by three people, and we would all describe it as Bad – I will never make this again. We all like rhubarb, and I usually like Ottolenghi’s recipes, but this dish disappointed.
I worked from this recipe, but I substituted vegetable stock for the chicken stock, and used green speckled lentils instead of brown lentils.
This is quite tasty and I plan to make it again. I used whole wheat noodles and replaced some of the sugar with stevia for a little extra nutrition. I also used some ground chilli – about one teaspoon – instead of chilli oil.
I steamed broccoli and asparagus for six minutes, then blanched it. In the meantime, I chopped a spring onion and parsley, and grated a carrot and some red Leicester cheese. Because it is a sharp, old cheese, only a little was needed so the dish wasn’t too heavy. Next I cooked the pasta in boiling salted water with a crushed clove of garlic. The pasta was mixed with the vegetables and a little butter, then set on a bed of carrot and topped with cheese.