I'm a very happy hedgehog at the moment, as my three weeks of summer holiday started yesterday. Next week I will be heading home to Finland, and you will probably hear something from my trip later. You can also follow my holiday photos on Instagram theveghog. I very much look forward to spending midsummer in Finland after a long time. It's a big outdoor celebration in the whole country embracing the summer and enjoying the nightless night when the sun never sets. I just hope that the weather will be nice. Otherwise I don't really have any plans for the holiday, I just want to relax at home. What about you, do you have any nice holiday plans yet?
Now to food. I had two small lovely firm and green courgettes, and I wanted to make a creamy vegan pasta with them. I just cooked the courgette slices with onion and garlic and simmered in an oat cream. For extra greens I added some frozen spinach, and the dish was ready to be served with spaghetti. I really like this kind of uncomplicated and tasty pasta dishes, which I often made in my student times.
Creamy courgette and spinach pasta
2 garlic cloves
200 ml oat cream
Salt to taste
Ground black pepper to taste
Slice the courgettes and chop the onion and garlic finely.
Cook the onion in vegetable oil until soft, and then add the garlic.
After a while cooking, add the courgette slices. Cook until they are softened in places. I still prefer leaving a bit bite to them.
Add the oat cream, spinach and seasoning to the pan, and let simmer until the flavours have blended nicely and the cream has become bit firmer.
Cook the spaghetti and serve it with the sauce. Have a nice summer salad or a crusty bread on the side and enjoy!
I want to share this recipe with this month's Eat Your Greens challenge. I'm hosting this month, and the event is co-hosted by Shaheen from Allotment 2 Kitchen. You also still have plenty of time to take part this month!
Have a great weekend!