Sunday, December 29, 2013

Pasta With Greens, Garlic and Chile and More Roasted Spuds.

More cooking from River Cottage Veg. I made more roasted spuds to go with the leftover sauces from yesterday. Double carb lunch!

A very simple pasta recipe from the book with kale, garlic, onions and chile. I also added Parmezano Sprinkles which is a vegan parm recipe from The Ultimate Uncheese cookbook.

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