Be good to yo’self: Santorini Style Pasta

Another pasta recipe post from a pasta addict.

This time I am swaying away from the plethora of Deliciously Ella recipes that I have been reviewing recently and sharing something that I have adapted from new sources. I picked up Keep It Vegan by Aine Carlin (currently only £4.99 on Amazon) a couple of months ago and just love how beautifully simple and most importantly, delicious, her meals are. They are really easy to follow and even my family, who all eat meat (except me) love them!

As Spring is officially here I am looking for lighter dishes that will whisk me away and allow me to dream of sunny Italian beaches. I have had enough with the comfort of Winter. I want lemons, I want tomatoes, I want basil! If you are in the same camp then keep reading my friends.

To cook enough for 4 you will need:

olive oil/ 3 shallots/ 3 garlic cloves/ 250g cherry tomatoes/ 400g brown rice pasta of any type/ juice of 1 lemon/ 100ml vegan white wine/ salt and pepper/ basil to garnish

1. Bring your large saucepan of salted water to boil for your pasta.

2. Heat the olive oil in a large non-stick, heavy-based frying pan and add your finely sliced shallots. Remember to season them as you allow them to sweat for a few minutes.

Santorini Style Pasta 1

Santorini Style Pasta 2

3. Whack in the chopped garlic and halved cherry tomatoes.

Santorini Style Pasta 3

Santorini Style Pasta 4

4. Add your pasta to the boiling water.

Santorini Style Pasta 6

5. Once the tomatoes begin to soften, pour in the lemon juice, season and reduce for a couple of minutes.

Santorini Style Pasta 7

6. Pour in the wine and turn up the heat-this allows the alcohol to evaporate and thickens the sauce slightly.

Santorini Style Pasta 8

7. Keep a cup of cooking water from the pasta before you drain it. Drain the pasta and then lightly toss the spaghetti in the sauce. Pour over the pasta water and leave for a couple of minutes for flavours to be absorbed.

8. Serve with a drizzle of extra virgin olive oil and a sprinkling of freshly chopped basil.

Santorini Style Pasta 9

There you have it! Could that be anymore simple. Due to there being no meat in this dish you can keep it in the fridge for a few days after it has cooled. I make lots in one go and then have it for a packed lunch the next day.

Let me know below if you give it a go!

Other dishes that you may like:

BUTTER BEAN & PESTO WARM SALAD/ PASTA ARRABBIATA/ BAKED EGGS/ AUBERGINE JAMBALAYA/ SWEET POTATO CAKES

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7 Comments

  1. Mira
    April 15, 2016 / 10:20 am

    This looks mouth-watering. I’ll definitely try this out! I love that’s it’s a vegan recipe and of course that it involves pasta which I could honestly eat everyday for the rest of my life. xx

    113-things-to-say.blogspot.com

  2. April 15, 2016 / 4:55 pm

    This looks so nice! I think I’m definitely going to buy the vegan book, whilst I’m not a vegan I love cooking vegan or vegetarian recipes! :)

    Eleanorclaudie.blogspot.co.uk

  3. April 17, 2016 / 12:53 pm

    they look very tasty! x

    jess x | wellwellgirls.blogspot.com

  4. May 9, 2016 / 12:12 am

    This looks so simple yet so tasty! I will definitely be trying this recipe out within the next week or two.

    xx
    Whitty
    http://www.whittyj.com

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