I’m exploring everything VEGAN; attempting to alter my diet completely. However, I don’t only cook for myself, I have an entire family of ravenous beasts people to cater for, so my best bet is to develop recipes that offer quick switches - for instance, I can add coconut cream and make vegan Parmesan for my portion , while the rest of the family can have dairy cream and cheese - makes sense, and I know that there are many families out there that are similar to mine.
One thing I’ve never really thought of as being non-vegan is pasta! And, of course, many fresh ( and some dried ) pastas are made with eggs. Mostly, the dried versions are pretty safe, since they’re made with semolina flour, water and salt, but do check the ingredients on the packet before you buy, just to be on vegan-side (Haha, best side🙃🙂🙃)
Naturally, you can make your own vegan pasta to be certain - simply combine semolina flour and a pinch of salt with enough water to form a soft dough, knead for a few minutes until it’s elastic, then roll out with a rolling pin until thin. Roll up loosely and cut into strips according to your preference, easy! 😊😊😊(PS: you can also use a pasta machine to roll the dough.)
You just have to say “Gremolata” to me and I’ll go and find my fork - the delicious, piquant flavors of garlic, lemon and parsley can elevate almost any ordinary dish into something sublimely tasty 😋 (promise)
Lemon cream, pine nut linguine with a touch of chilli, is totally fabulous on its own, but the additional toppings of Parmesan and Gremolata turn this dish into heaven on a plate (really, it’s that, that 😊 good), that’s why I call this pasta Dream Linguine. ( Haha, don’t tell 
~Rind of ½ a lemon
~½ handful of Italian parsley
~2 cloves of garlic
~Rind ½ a lemon
~½ handful of Italian parsley
~40g of pine nuts (topping included)
~2 cloves garlic
~½ cup of cream (coconut cream for vegans)
~1 onion
~⅓ chilli
~Juice of ½ a lemon
~Olive oil for frying
~40g Parmesan (vegan Parmesan links below)
~dice garlic, chilli and parsley finely
~grate the rind of the lemon
~separate the 2 garlic cloves, ½ parsley and ½ lemon rind for Gremolata
~separate: 2 garlic cloves, chilli, ½ lemon rind for sauce
~reserve ½ parsley for later
~Slice onion finely, and halve slices
~Sauté onions in olive oil until translucent 3-5 min
~Add garlic, chilli and lemon rind to the pan. Sauté further 1-3 min.
~Add lemon juice to the pan. Cook over medium heat for 3-5 min.
~Add cream, parsley and 15g of pine nuts to the pan. Heat through.
~Add drained linguine to the pan and mix throughly
Serve with Gremolata, pine nuts and Parmesan (or vegan Parmesan) for toppings
Add a crunchy fresh green salad with French dressing as a side
2 tablespoons of vinegar, ¼ cup vegetable oil of choice, 1/2 teaspoon sugar, salt and pepper to taste. Mix all together and serve separately on the side of the salad.
Combine cherry tomatoes, butter lettuce, rocket, julienned peppers and carrot peels
Images and video are my own made with Video Shop on iPad and Art Studio on iPad
Recipe was developed by me to suit vegetarians and vegans
Link for vegan Parmesan by 
