Thursday, 1 May 2014
Cook up pasta (tagliatelle works best I think but here I just had plain whole grain spaghetti) and add thinly sliced - use a peeler or cheese slicer- strips of carrot a minute or two before the pasta is due. Serve with red pesto, store bought, or make your own by mixing sun dried tomatoes in basil oil with nuts and seeds of your choice, some oil, a little bit of vinegar and salt.
If you want some added protein along add crumbled tofu. Or, for a non-vegan version an egg or cottage cheese. Or ricotta.
Normally I go of for 50-50 with the carrot and the pasta and sometimes a little more of the later.
You can make this all-vegetal too (or raw) by leaving the pasta out and just go for the carrots (raw or steamed or cooked depending what you're in to. In that case it works best to grab some zucchini along as well.)
(Seriously, what is it with kids and ketchup?)