I've got another springy recipe for you today, a lemony pasta loaded with spring veggies, but first an update on the vegan meringue situation in my house. In my last post I told you how I've become obsessed with following this Vegan Meringue page, where people post all of their experiments working with the now-famous aquafaba (aka bean juice). I finally had a chance to try my hand at making some, and I started with the most basic meringue cookie recipe.
My first attempt was a near-hit, but then a miss. The aquafaba whipped up beautifully, just like egg whites, into perfect stiff peaks. But then I got too fancy and decided to add some flavor and coloring. My son was helping, and his favorite color is yellow, so we decided on lemon flavor and yellow coloring. The problem was that my lemon flavor was made from essential lemon oil, and apparently meringues and oil don't mix well, so when I added it (1/2 tsp.) my meringue quickly deflated and turned into a soupy mess. I had to toss it out and start over.
|Before flavoring was added|
|And after. :(|
|Finished product. Cute little meringue cookies.|
|Sorry hummus, curry wins every time.|
But enough of my adventures in aquafaba-land. Back to lemony Spring Veggie Pasta! I seem to be in a phase where the only dishes I can make that the ENTIRE family will eat are pastas or rice-based dishes. This gets tricky because my husband insists that he only likes "plain" pasta which, for him, is linguine with marinara sauce (I swear, he is more fun and exciting than this makes him sound), but I tire of that quickly and am always looking for more interesting pasta dishes to make. This one has a lemony, light cream sauce, with plenty of veggies. My husband claims to hate cream sauces but apparently the lemon won him over in this one, and he happily ate two generous helpings. I also love a lemony sauce over pasta, and this one was a perfect spring meal that I will gladly make again. The recipe is from Cooking Light, I just veganized it for you, below.
Spring Veggie Pasta
veganized version of this recipe
2 tsp. olive oil
5 oz. thinly diagonally sliced baby carrots (about 1 cup)
1 cup unsalted vegetable stock
3/4 tsp. salt, divided
1 cup fresh asparagus tips
1/2 cup frozen petite green peas, thawed
2 tsp. finely shredded lemon rind, divided
5 oz. vegan cream cheese
1/4 tsp. freshly ground black pepper
10 oz. pasta, your choice (I used fusilli, but wide noodles would be good too)
1/4 cup chopped fresh dill, mint, or parsley
2. Cook pasta according to package directions. Drain in a colander over a bowl, reserving 1/2 cup pasta cooking liquid.
3. Add noodles to vegetable mixture; toss to coat. Stir in 1/4 cup cooking liquid; add additional cooking liquid as needed to thin sauce. Sprinkle remaining 1 teaspoon rind and dill over pasta mixture. Divide pasta mixture into 4 shallow bowls. Serve immediately.