VEGAN BROCCOLI PASTA WITH ALMOND BACON

Mother Nature has finally let us have some properly summery weather, here in England. I’ve been loving sitting in my garden, with Tina slumped in the shade nearby, reading, sipping a cold brew coffee or a cheeky glass of white wine and eating heaps of delicious strawberries! I don’t want this to end!

It’s easy to make, delicious and uses my favourite tenderstem broccoli, which is very much in season right now. This dish is crunchy, tangy and a little smokey and quite low on effort, which mean less time in the kitchen and more time in your deckchair with a good book in hand.

INGREDIENTS

ALMOND BACON

• ½ tsp tomato concentrate
• 1 tsp olive oil
• 2 tsp maple syrup or sugar
• 30 ml / 2 tbsp all purpose soy sauce or tamari (if GF)
• ¼ tsp liquid smoke (or ½ tsp smoked sweet paprika)
• 45 g / ½ cup almond flakes

PASTA

• 200 g / 7 oz tenderstem broccoli
• 160 g / 6 oz spaghetti (GF if needed)
• 3-4 tbsp / 45-60 ml extra virgin olive oil
• 2 large garlic cloves, diced very finely
• ½ hot chilli (optional), deseeded and diced very finely
• juice and zest, 1-2 lemons (adjust to taste)
• salt and pepper to taste

METHOD

ALMOND BACON

• Preheat the oven to 120° C / 250° F (100° C / 210° F fan) and line a baking tray with a piece of baking paper.
• Mix the almond bacon marinade ingredients together in a small bowl. Toss the almond flakes in 
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full recipes : www.lazycatkitchen.com

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