Happy weekend everyone! I will be probably changing into flip flops and shorts as you read this as Duncan and I are off on a little, long overdue, sunny break for a week. We’ve decided to explore one of the lesser known Canary Islands, La Palma as neither of us have ever been.
We are looking forward to a week of no cooking (me), sun and quality time together as our recent ill streak hasn’t allowed for a lot of that. As usual, I was not that keen on going away when we were booking this trip back in December last year, as I find it hard to take time off. But Duncan, my voice of reason, insisted and I am so glad he did. One thing that was worrying me at the time was that this trip will coincide with us having to move house. And now that we finally have our completion date and we’ve given notice to our landlady, it did turn out to be a little close for comfort, but we will manage. I am trying to be level-headed about this as, at the end of the day, we’ve undertaken worse house moves and this one pales in comparison. We are only moving across town! Today’s recipe is a simple yet delicious vegan mushroom pasta that we tend to eat at least once a week, so I thought I would share. It’s really quick to throw together and full of flavour. It’s a dish I turn to when my fridge is nearly empty and when I feel like some simple comfort food. It’s perfect for this time of the year before all the spring veggies make an entrance. It’s filling and quite healthy too – full of vitamins B and D (mushrooms), calcium, iron and vitamin K (spinach).
