1.13.2011

Fragrant Garlic Parsley Pasta


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This recipe is from this vegan cookbook. We bought it back when Nick first went veggie, about 4 years ago. He eats meat now, but this pasta is so good that we still make it from time to time.


You will need:

cooked pasta (enough for 2 people)
8-12 cloves of garlic, minced
1 tsp red pepper flakes (optional)
1 tsp salt
1 tbsp olive oil
2 tbsp flax oil
1 cup fresh parsley, chopped

  1. Boil a large pot of water. While you're waiting for water to boil, peel and mince the garlic.
  2. Add the uncooked pasta to the boiling water. While the pasta is cooking, sauté the garlic, pepper flakes (if you're using them), and salt in the olive oil on medium-low heat until the garlic is tender.
  3. Drain the pasta and toss with the flax oil, parsley, and the garlic mixture.

You can garnish it with a little parmesan it you want, I don't. One thing I forgot to add to the pasta this time is mushrooms. We usually slice and sauté a carton of regular small, white mushrooms on the side with a little salt and toss it in with everything else at the end but we totally spaced on it this time. Next time for sure.

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