Indulgent seafood pasta in the spirit of some non vegan dishes I enjoyed when I ate fish, but this is minus any animal products. It can be made with your choice of pasta and is surprisingly quick and easy for something that tastes so rich (serves 4)
2 – 3 cloves garlic chopped finely
1 small onion chopped finely
1 packet of Tofuna mashed with a fork
4 handfuls of pine nuts (or any chopped nuts)
2 generous handfuls of dried seaweed salad leaves
2 teaspoons of tarragon, salt and pepper
Half a bag of spinach
1 pot of oat creme fraiche
4 portions of green beans, cut into short halves
4 portions of pasta, why not try linguini or spaghetti
2 drizzles of oil
Fry the garlic, onion, Tofuna, pine nuts, seaweed, tarragon and spinach in some oil in a frying pan. At the same time put the pasta and green beans on to boil. When the pasta is nearly ready add the creme fraiche to the frying pan to make a sauce and heat through. Drain the beans and pasta and when the sauce is ready stir together over a medium heat. Serve and drizzle with oil to finish
Sarasvati Flow 