One of the things I’ve discovered whilst doing the vegan thing is that with a lot of my favourite foods, I have to really go back to basics to make sure I’m sticking to the rules. I’ve turned in to one of those terrible label-checkers, and in doing so have been surprised to find that a lot of pasta is not vegan friendly at all. So this weekend I set out to make my own, turning of course to the internet to search for a homemade vegan pasta recipe that I could handle.
Minimalist Baker is one of my favourite food blogs, and this recipe is based heavily on hers. But I wanted to do something a little different to make this a really summery supper, so I’ve experimented with herbs. Adding mint to the pasta dough itself was a bit of a shot in the dark, but it resulted in a deliciously fresh taste with the avocado sauce.
Having not made pasta from scratch since a lacklustre food technology lesson 7 years ago, I found this whole process pretty exciting. There was something cool about watching real pasta on the boil.
for the pasta:
150g ’00’ pasta flour
75g spelt flour
8 tbsp water
really big handful fresh mint chopped finely
for the sauce:
1 mashed avocado
1 tbsp reserved pasta water
- Tip the flours on to a clean work surface and make a well in the centre with your hand.
- Pour the water in, making sure it doesn’t spill out.
- Using a fork, gradually bring the flour in to the well to make a paste, when that paste starts to come together, add the mint then get your hands involved to form the dough. To pick up this technique I followed this brilliant video, check it out.
- Knead the dough for a few minutes, then wrap in cling film and leave to rest for 8 minutes or so.
- Once it’s rested, unwrap it and roll it out on a floured surface to around half a centimetre thick. Don’t worry too much about getting a particular shape, you’re not entering a symmetrical pasta competition.
- Using a knife (or a pizza cutter if you happen to have one) cut through the dough to make tagliatelle strips around a centimetre wide.
- Fill and boil the kettle then put the boiling water on a high heat with a little salt, when it begins to reboil, add the pasta.
- To get that much coveted al dente, boil for 8 minutes.
- Drain the pasta, reserving about a tablespoon of water, then put it back in the saucepan with the mashed avocado and mix it up a little til all the surfaces are coated.
- Plate up, sprinkle with plenty of salt and pepper and enjoy.
Seeing as it’s the Summer Solstice and all, your track recommendation today is dedicated to my wonderful hippy of a Mother and is from The Lotus Eaters (you know, that one that goes ‘the first picture of you, the first picture of summer‘).
Thanks for reading x