On this week’s episode of Taste Of The Week, Pat welcomed Jacques Brennan on to the show. Jacques is the owner of the Vegan Factory and Shop in O’Briensbridge and is also the author of Hungry Soul.
This week, Jacques prepared a delicious Vegan Alfredo Linguine.
INGREDIENTS:
– 250g linguini pasta
– 3 to 4 tbsp of Original & Natural Hungry Soul vegan cream cheese (or the Garlic & Chives)
– 1 clove of garlic minced
– a tbsp or two of olive oil
– a tbsp of fresh parsley, basil or chives
– pinch of chilli flakes ( optional )
Note – You can alternatively use the Hungry Soul – Garlic & Chives to make it even easier and omit the garlic and herbs.
METHOD:
· Cook your pasta until al dente ( firm but cooked ) or the way you like it.
· Retain a cup of the cooking water as you drain the pasta ( important ) – the cooking water has starch in it which help make the sauce.
· Add a little cooking water to the drained pot, the garlic and warm it a minute on low heat.
· Return the pasta to the pot and drizzle the olive oil over it and mix it in.
· Add the Hungry Soul and another drop of water and warm it to get the pasta well coated
· If you feel it needs more sauce add the rest of the water and even a little more Hungry Soul if you want it.
· Once all heated up, serve with a little fresh herb and chilli flakes on top.
You can listen to the full interview below.
