I’m normally very organised about what i’m going to eat and when, and I plan everything carefully so I don’t end up with lots of leftovers. You have to be organised when you’re doing lots of testing for different authors, like I’m doing at the moment. But somehow last week I wasn’t very well planned and I ended up just making up a few dishes to use up my leftover bits and pieces.This was so tasty and perfect for the warm spell we are having. It was nice to eat a dish of pasta without feeling full and sleepy after.
My leftovers were 2 (admittedly a little bit shrivelled) courgettes, half a packet of tofu and a few tablespoons of home made pesto. The pesto was a tester for Celine and Joni but it could have been any.
The first thing I did was use the tofu to make some Faux Feta from American Vegan Kitchen. Amazingly, I didn’t make this when I was testing for the book but now I wonder why I waited so long. You could use a bought vegan feta or choose your favourite online faux feta recipe.
Here’s the recipe:
Enough pasta for 3 portions (I’m loving this at the moment, even though we aren’t gluten free, it’s so light and delicious)
1/2 onion, sliced
1 clove garlic, crushed
2 courgettes, sliced
1 tin white beans
About 7oz faux feta
Parsley, chopped (mint would be nice if you have it)
Salt and pepper
Put a large pot of water on to boil for the pasta. Cook according to package instructions.
Heat some olive oil on a frying pan and add the onion. Cook until soft but not brown. Add the garlic and courgettes and continue to cook until the courgettes are soft, just a few minutes will do it.
Drain the pasta and add the pesto and stir around. Add in the drained tin of beans, the feta and the courgette and onion mix. Stir in lemon juice, salt and pepper to taste, and sprinkle with fresh parsley to serve.