LEMON TAGLIATELLE WITH FRESH ROCKET, CREAMY THYME COCONUT SAUCE AND TURMERIC WALNUT PARMESAN

 

Would you believe me if I told you it has rained ten times so far today and it is not even two pm? I absolutely adore this tropical weather. One minute it is pouring it down with rain and then, all of a sudden, the sun is shining strong and there's huge butterflies trying to kiss your toes. I have never been a beach person, but since we arrived in Port Barton I dip in the water at least 3 times a day. My face is shining with sweat and I always seem to find sand in my underwear. 

Two days ago we went on a beautiful walk through the jungle towards a waterfall. Our dog friend Papaya joined us in the adventure and had the most amazing time venturing off on her own and discovering places even she had never seen before. On our way back after walking for twelve kilometers in the humid jungle, both Papaya and us were exhausted, 'hangry' and thirsty, so we had fresh coconut water and the most delicious red bananas --my favourite. I love this place. I feel like I've finally settled in and explored the town to find the best fruits. I have discovered a little shop that sells mangoes! You cannot imagine how happy that makes me. Now I have a big fruit salad for breakfast every morning that consists of coconut meat of one coconut, 3 or 4 red creamy bananas (they are huge) and 2 sweet mangoes. Yum.

Although I feel great in the Philippines, I have pondered the idea of going back home earlier than planned. I feel the need to be back and create, work on this website and new exciting projects, but changing our flights costs +1000€, so we've had to settle with staying with our original plan, eating fresh mangoes every day and sleeping under mosquito nets for a bit longer. I am not going to complain, not even a bit.

Today I have a new recipe to share with you that I really adore. It is perfect for the colder weather that you might be in right now: Tagliatelle with fresh rocket, creamy thyme coconut sauce and turmeric walnut parmesan. It was inspired by one of Ottolenghi's recipes from his book Plenty More. I adapted the ingredients to plant-based ingredients and it turned out absolutely delicious. Very simple, but delicious, and the walnut 'parmesan' is a very basic recipe that you can use sprinkled in many different dishes!

 

 

LEMON TAGLIATELLE WITH FRESH ROCKET, CREAMY THYME COCONUT SAUCE AND TURMERIC WALNUT PARMESAN

|Serves 2|

For the walnut parmesan:

  • 100 grams raw walnuts
  • 2 tbsp nutritional yeast
  • 2 tbsp fresh turmeric or powder turmeric
  • Himalayan or sea salt to taste
  • 200 grams brown rice tagliatelle or other gluten-free pasta
  • Juice of 1/2 lemon
  • 2 cups fresh rocket
  • 150 ml approximately canned coconut milk
  • 1 tbsp gluten-free flour or corn starch to thicken

 

STEP BY STEP

  • Start by cooking the pasta in boiling water.
  • Now put a frying pan on medium to high heat and add the coconut oil. When the pan is hot. Add the lemon zest and fresh thyme. Cook for a minute until gold.
  • Now add the coconut milk, salt and pepper and flour. Stirr and cook in low heat until it thickens a little and set aside. 
  • To make the walnut parmesan, simply pulse all ingredients in a food processor or blender until crumbly and set aside.
  • When the pasta is ready, discard the boiling water but save one or two tablespoons. 
  • Add the pasta water to the coconut cream and stirr. Turn off the heat and mix the pasta with the coconut cream, add the fresh rocket, lemon juice and toss well. 
  • Serve with a good sprinkle of walnut parmesan.

ROCIO'S NOTES

  • You can substitute almonds for walnuts if you prefer 
  • If you don't have turmeric don't worry, the recipe still works great, it just won't have the same colour.
  • Feel free to add/substitute the rocket with fresh kale or spinach. The greener the better!

 


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