Happy Saturday Everyone,

It’s the weekend and it’s wonderful. The sun has been out and I hope it still is wherever you are i the world reading this because today I’d like to share with you one of my favourite dishes I conjured up last summer during a stay in my sister’s village. A week or so ago I found myself with my sister in the same kitchen and thought that would be the best of times to film and photograph the dish for you guys and here it is: my garlicky asparagus and tomato spaghetti!

It is easy and breezy like all good summer dishes should be as you’d rather spend time in the garden or by the lake than inside cooking. Unless it’s raining that is… I promise I will share some recipes for those days as well! This one means lunch or dinner on the table in roughly twenty minutes though and that’s my jam at the moment. It contains few ingredients but they all marries well to create a satisfying spaghetti bowl.

You could add some smoked tofu if you feel you’re lacking something with this pasta, it always does the trick for me with most dishes and reminds me of sausage pieces in my spaghetti. You could of course add some vegan smoked sausage pices for that matter or Rob’s favourite at the moment has been Astrid och Aporna’s Hot Chorizo vegan sausage which would go down a treat in there (can be found in Sweden and Denmark, to my knowledge). Just a few tips for those of you who like to add protein dense foods to each meal.

Now excuse me but I’m off to enjoy the streets of London. We ended up back here for work and I’m soaking it all up before we settle in the countryside in the beginning of July. More to come about that on a later date.

Enjoy! x

ps. remember to tag your creations on instagram with #mygoodeatings


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SERVES: 3-4 /  TIME: 20 min

400 g asparagus, cut into inch long pieces
250 g cherry tomatoes (I used a variety of sizes and colours), halved
4 garlic cloves, finely sliced
400 g spaghetti, I used gluten-free rice pasta
Extra virgin olive oil
1 tbsp persillade (a mixture of sea salt, dried parsley and garlic granules)
Sea salt and black pepper to taste

Boil a big pot of water with a pinch of sea salt. Ones boiling add your spaghetti and cook according to packaging.

Add a generous drizzling of olive oil to a frying pan or skillet over medium heat. Add your garlic slivers and let infuse for roughly 3 minutes.

Add the tomato halves cut side down as well as your asparagus. Give it all a shake and let saute for roughly 7 minutes or until the vegetables are cooked to your liking. I consider my asparagus done when it’s a luminous green but still has some crunch.

Drain your spaghetti and add to your vegetable skillet, mix and serve with an extra sprinkle of cracked black pepper.

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