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parmesan

Spinach pesto pasta with almond parmesan

7th March 2019 by bos.kitchen Leave a Comment

Hey, friends! It’s been a hot minute since I posted here (will somebody please tell 2019 to slooooow down?!) so I’m back with brand spanking new recipes for you this month to make up for it!

This year I want to bring you more ‘real’ food. Food that I actually eat on the regs. There’s some dishes that I make every single week and this spinach pesto pasta is one of them. Not only is it ridiculously easy to prepare, it’s loaded with flavour, nutrients and fibre!

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Filed Under: Mains Tagged With: dinner, healthy, parmesan, pasta, pesto, simple

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Easy lemon bars 🍋✨ Buttery shortbread topped Easy lemon bars 🍋✨ Buttery shortbread topped with a creamy and tangy lemon curd, the perfect spring dessert! Simple to prepare with only 10 minutes cooking time, you can have them ready for chilling in less than 30 mins! I also have an option for gluten and soy free lemon bars on the blog.
Have been busy sorting out some technical stuff on my website for the last couple of weeks🤯🤓so it’s good to finally be back to doing the things I love - technical stuff makes my brain ache, anybody else relate?😅Find the full recipe for these on my blog or on the app, will link in my stories. Sending sunshine your way xoxoxo
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Easy lemon bars
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Shortbread
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2 cups plain flour
3/4 cup vegan butter
1/2 cup sugar
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Lemon curd
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1 cup water
3/4 cup lemon juice (around 3 lemons)
2 tsp lemon zest
3/4 cup sugar
2 tbsp cornstarch
1.5 tbsp agar agar powder
Pinch of ground turmeric (optional)
1/2 cup soft tofu
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Preheat oven to 180*c and line a square baking dish (mine is 20cm) with greaseproof paper. Add flour, butter and sugar to a large mixing bowl and process with your fingers until it forms a rough, sandy texture. Press into the baking dish and bake for 20 mins, until golden. Set aside to cool. 
Make lemon curd by adding all curd ingredients apart from the tofu to a small pan over a medium heat. Bring to the boil and stir for 4-5 minutes until it starts to thicken. Remove from the heat and add soft tofu. Blend using an immersion blender or in a food processor until smooth and creamy. Pour on top of the shortbread and allow to chill in the fridge for 3 hours, or until the top has set. Slice into bars and enjoy immediately or freeze for up to 2 weeks.
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