This was made for a vegan pot luck dinner we went to Sunday night. 'Twas a hit. Shawna cooked the pasta just like I did with a previous risotto dish we posted earlier. I blended up EVOO with basil, spinach, flax seed oil, nutritional yeast, nutmeg, and pine nuts for the sauce. Then we stir-fried the asparagus until tender.
1 comment:
Your recipes sound absolutely scrumptious, and the pictures are fantastic! I am adding your journal to my feeds!
And maybe one day I'll be invited to one of your potlucks!:)
Post a Comment