Thursday, May 10, 2012

Fettuccine with Basil-Pea Cream

Fettuccine with Basil-Pea Cream from Vegan Italiano
My second recipe I tried from the cookbook Vegan Italiano looked pretty but other than that it was not much of a success.

I was expecting the dish to be a slightly sweeter version of pesto. But instead of the intense garlic or the herby burst of basil normally found in a pesto - all of the flavors ended up being a bit dull and muddied.

And I am beginning to wonder if the recipes in this vegan cookbook depend heavily on salt in order to make the flavors pop.

But, do not fear, I am not ready to throw in the towel quite yet.

I am going to try find a recipe in the book that does not require much salt and see how that one turns out.

I hope everyone is having a great Thursday!


1 comment:

  1. Sorry this did not turn out to your expectations. As far as the salt is concerned, I know that heavy salt is a practice a lot of food manufacturers use in low fat items. In particular is some of the Kashi cereals.
    Anyhow, I hope you land on a recipe to your liking out of that book. Enjoy the rest of the week!