A simple Japanese inspired pasta dish with soy sauce and pak choi. The perfect vegan weeknight supper.
Sometimes the most simple dishes can be the most delicious. This simple pasta contains only 4 ingredients which come together to make a delicious whole. It is also fantastic cold, but I think that I would use broccoli in place of the pak choi. ( Whilst writing this up I discovered that pak choi and bok choi are different names for the same thing it is also know as Peking cabbage).
I have been putting soy sauce with my pasta for years; as a child I remember that my mother would make risotto with long grain rice*, which she would serve with grated cheddar cheese and soy sauce. Even now if I make an underwhelming risotto my first instinct is to reach for the soy sauce or tamari.
The spelt pasta, soy sauce and olive oil used were all review samples from Clearsping given to me at the Allergy and Gluten Free show. I love the semi whole spelt pasta, it has a subtle nutty flavour and because it is made using traditional bronze moulds has a rough texture that the sauce clings to. I tried some cold at the show and it would be great in salads and for packed lunches. The tamari is wheat free and double strength and intensely delicious. The extra virgin olive oil was also delicious, fruity and peppery without being too strong. All Clearspring products are vegan and GMO free and the majority are fully organic. The company has a commitment to ethical trade and supports sustainable farming practices that help local communities.
* Risotto rice was not to be found easily or cheaply in the UK in the 1970s. I also remember that one of my Uncles and Aunts used to go to Paxos every year bringing back cans of olive oil which were given as Christmas presents, the contents of which we carefully rationed to last the entire year. I can still picture the golden can printed in green, black and white with its precious contents within. Similarly to the risotto rice, olive oil was not readily available and most likely to be found in a pharmacy
Tamari Pasta with Pak Choy and soy sauce
- 150 g Pasta
- 1 tbsp Olive Oil
- 1 tbsp Soy sauce ((or tamari))
- 75 g pak choy
- Start cooking the pasta.
Whilst it is boiling roughly chop the pak choy and place in a sieve. Pour a kettle of boiling water over it to wilt it.
- When pasta is done, drain and return to the pan with the pak choy and olive oil and toss to mix.Add the soy sauce / tamari to taste.