Jan 26, 2013


whilst scanning through my collection of vegetarian cookbooks, retired from the shelves of my (rather overstocked) bookcase to the shelves of my storage cupboard, i spotted a recipe for spaghetti scattered with golden, crispy, seasoned crumbs. this became my inspiration for the day and the above dish was the result.

after preparing my fresh vegan pasta i got to work on this oily, crumbly, tasty topping.


1 quantity of fresh vegan fettucini
1/2 cup of breadcrumbs
1 red chili, deseeded and finely chopped
zest of 1 lemon
small bunch of fresh flat leaf parsley, finely chopped
3 tablespoons of evoo
4-5 small potatoes, peeled, cut and 'rounded' (or use baby/new potatoes if you have these on hand)
salt and pepper to taste
1 tablespoon of pine nuts

bring a large pasta pot of salted water to the boil. add the potatoes and cook until tender. remove from the water and set aside.

add the pine nuts to a small saute pan over medium heat. toast these until golden brown. remove from the pan. add the evoo and sprinkle in the bread crumbs. toss the breadcrumbs in the oil until coated. season with salt and pepper. once golden brown, add the chilli, parsley and lemon zest. toss to combine and cook for a further 30 seconds. add the pine nuts and toss to combine.

back to the boiling water in your pasta pot, add the fresh vegan fettucini and potatoes and cook for 2-3 minutes or until al dente.

plate-up, drizzle over a little more evoo and top with the lemon chili parsley crumbs - enjoy!

serves 4

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