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!

 

Simply fantastic

Pasta with olive oil and garlic.

I am having a great time reading through Vegan Italiano.

There are so many great looking recipes it was difficult to pick one to try first. 

I decided that the simplest things are often the best so I went with the recipe for Spaghetti with Olive Oil.

All I needed was some cooked spaghetti, garlic, olive oil, salt and black pepper.

The dish turned out surprisingly delicious even though I omitted the salt. 

The key to this very simple recipe? The garlic is lightly browned. 

With every mouthful, you bite into pieces of the browned garlic - which has mellow pungency with none of the bitter taste of raw garlic. Brilliant!

It is definitely not a meal to enjoy right before a hot date or a long business meeting since the garlic is the real star of this dish.

I am looking forward to the next recipe on my list: Fettuccine with Basil-Pea Cream.


Check in tomorrow to see how it turns out:-)