I
hope you've all had a nice last week of February. I was able to work
slightly less than the previous week, so I'm happy overall. I could
even steal away for one night with my friend and we went to a Danish
conversation group in a bar. We try to go there every week, but
lately it has been hectic. It's a nice way to get to know new people
while practising Danish and sipping some nice beers.
I
made a pasta dish for a change. It's completely vegan pasta with
basil and cashew nut pesto served with roasted tomatoes and marinated
oat block, which is like tofu, but made from oats. My recipe is
adapted from Fazer's Basil Alfredo Pasta. Have a look below,
how I made this dish.
Pasta
with basil-cashew pesto and marinated oat block
Ingredients
Oat
block marinade
160 g
oat block
½
lemon's juice
1 tbsp
black treacle
4 tbsp
olive oil
1
small onion
1
garlic clove
Pesto
1 cup
fresh basil
1
garlic clove
100 g
cashew nuts
5-7
tbsp olive oil
½
lemon's juice
1 tsp
salt
Other
ingredients
Pasta
of your choice. I used Tofette shape.
Roasted
cherry tomatoes for serving
Fresh
basil leaves for serving
Method
Slice
the oat block, mix the marinade and pour it over the oat block. Let
it marinade for at least one hour.
Roast
tomatoes in the oven.
Purée
the pesto ingredients in a blender.
Fry
the marinated oat block.
Cook
the pasta until it's al dente and mix it with the pesto. Serve with
the roasted tomatoes, and marinated oat block. Enjoy!
Have a nice weekend!
Your
VegHog
Good to hear from you Veghog, hope your well. I can see like me your very busy these days so nice to get in a blog post when you can. Yeah, nice way to settle into a new place, drinking eating food and practising your Danish. The pasta with basil cashew pesto sound good and would make a lovely change in my lunchbox along with the oat blocks which ive not seen yet in the UK
ReplyDeleteNice to hear from you too Shaheen! Yes it has been busy, I hope things calm down for the spring. I will try to blog more also when there's more daylight. :)
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