A summer and vegan take on traditional baked ziti with fresh zucchini, spinach and pasta covered in creamy basil cashew cheese sauce and baked until crispy on the edges and gooey in the middle.
This is a Vietnamese twist on classic spaghetti and meatballs, made from aubergine, tofu, chickpeas and lemon grass served atop a pile of refreshing and tangy chilled rice noodles! A great summer alternative to the meaty and warm Italian classic!
Begin typing your search above and press return to search. Press Esc to cancel.
