Hello lovely people! It's asparagus season again, yay! I know you can find asparagus all year round but I prefer eating seasonal veggies. And April to May is the perfect time to enjoy as many asparagus as you can. I know I will! It's interesting to see how Mother Nature is sometimes really well designed. Asparagus is typically a veggie that grows in spring, a time of year when we need a gentle detox from the colder, winter month. Eating asparagus will help you just do that!
This vegan pasta dish is a pure gem as it doesn’t involve tons of different ingredients and is super easy to prepare. Save this recipe for those busy nights when all you want to do is lie down and read a great book. Featuring edamame beans and parsley, this spaghetti plate gets a nice and intense green colour once you've put all the ingedients together.
Sometimes I feel like I have cooked the same pasta recipes over and over again and it’s high time to incorporate a new one in my repertoire! These surprising vegan cauliflower and capers pasta are a great winter comfort food recipe – and it's great for our planet to consume seasonal veggies. I know you can find cauliflowers all year round but why not take advantage of them when they're supposed to be in season (in winter) and keep the eggplants, tomatoes and strawberries for summer!?
If you’ve been following this blog for a while, then you know my love for all things related to Italy – including pasta of course. This recipe is one of my favorite all veggie pasta dishes and adding some mint was quite surprising (in a positive way, of course!). I think that what I appreciate even more is that it’s super easy and 100% foolproof.
My love for pasta knows no boundaries. I love mixing fresh and seasonal veggies in my pasta dishes and in this case, I chose asparagus and cherry tomatoes. Also, how fun-looking are garganelli?