It’s the last month of winter and I could not be more happy. This winter made me realise how much I actually hate winter. It’s cold, it’s difficult to get warm, indoor heating in Namibia is something that does not exist, the display of fruit and vegetables at the shops is depressing and the sun just stops doing its job. It’s not fun.

With that I’ve come to understand that winter is not for me. If the only good thing a season has to offer is great fashion, then I’m sorry, but I would very much like to be excluded from this narrative. Consequently I have come to the final decision that I vow to find a beautiful tropical island full of delicious fresh and ripe fruit all year round and warm sunny weather with the occasional thunderstorm where I will live out the rest of my days. Because this right here: this below freezing temperature, is on some bullshit.

In a desperate attempt to feel like summer again I never stopped eating smoothie bowls full of bananas and frozen berries. Which technically isn’t a good idea because I freeze to death eating it but while my insides freeze over my soul lights up and I feel good. I also made this delicious lemony pasta dish that screams summer freshness with each bite. The lemon gives this immense lightness, freshness and tang and the soy sauce an earthy grounding depth and rich umami flavour that pairs so beautifully with the mushrooms. Lemon and soy sauce come together and make this sweet summer child. It’s beautiful. So to celebrate the ending of winter I bring you this fresh summer pasta to foreshadow the beautiful sunny days and the hopefully good summer rains that our country so desperately needs. And also because the blog is full of sweet treats and breakfast food and many of you asked for a savoury dish, more specifically pasta and even more specifically vegan, and  that is super quick and easy to make.

So here you go, a perfect summer pasta dish that’s easy and vegan.

Let me know what other things you want to see on the blog, I would love the feedback and tell me what your favourite season is. Am I crazy for not liking winter?

 

Lemon and Soy Sauce Mushroom Pasta

Ingredients

• 3 cloves of garlic crushed
• 250g mushrooms (any mushroom will do. I used a mixture of white button, brown, and portobellini mushrooms)
• 1/2 onion chopped
• olive oil
• salt and pepper to taste
• juice and zest of 1 lemon
• 1/4 cup soy sauce
• 1 tsp dried origanum
• 1 tsp chopped fresh parsley and thyme each
• 200g spaghetti

method

• Bring water to a boil in a pot. Add a generous pinch of salt. Add the pasta and allow to cook for about 8-11 min or al dente (not overcooked not undercooked. Having a slight bite to it)
• While the pasta is cooking add a generous drizzle of olive oil, the onions, garlic, and origanum to a large pan over a medium heat and fry stirring constantly until the onions are cooked and translucent. Then chop the mushrooms and add them to the pan and cook until softened. add the thyme, parsley and lemon juice.
• At this point, if the mushrooms are a bit dry, add some of the pasta water.
• Once the pasta is done drain it and add it to the pan. Add the soy sauce and sir well. Remove the pan from the heat and season with salt and pepper.Be careful about the seasoning as soy sauce is naturally very salty. Lastly finish with the lemon zest and mix well.
• Serve with a further squeeze of lemon juice, a small drizzle of olive oil and chopped fresh parsley.

 

Serves 2

Double the recipe to serve more people or half it to serve less