This recipe is from The Vegetarian Year, a cookbook published this year by our roving chef, Jane Hughes. Jane has developed recipes for The Vegan Society, Love Food Hate Waste and the Hospital Caterers Association, and is available to give talks and cookery demonstrations across the North West.Tagliatelle with Asparagus The season’s asparagus is best cooked quickly and simply – the crunch is an essential part of the taste! This easy recipe makes it into a satisfying meal with the addition of fresh garden herbs and a splash of aromatic lemon oil. If you want to keep the dish vegan, be sure to use pasta that does not contain eggs. Serves 4 Vegan Ingredients 400g fresh or dried tagliatelle 450g asparagus 2 tbsp fresh chopped flat-leaf parsley 1 tbsp fresh chopped dill 1 tbsp fresh chopped chives 3 tbsp lemon oil 1 tbsp sea salt flakes
Categories:
Recipes