My first "Green Mondays" column for the year at Dish Magazine is a vibrant vegan makeover of traditional heavy pasta. I’ve used eggplant, red wine and tomatoes to create a luscious sauce that's rich and delicious while still being entirely meat free. Zucchini is in wonderful abundance at the moment and it makes an ideal pasta stand-in. I’ve also substituted parmesan cheese for thin shavings of buttery, rich macadamia nuts - a trade I think you’ll really love. Incredibly simple to make and highly energising; this might be tonight's perfect dinner solution. Kelly x
Recipe is available HERE.