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Pasta is always a good idea. Bucatini, even better.
Consistently good, consistently affordable.
I like making my own rustic homemade fresh vegan pasta from scratch, from an old recipe I found on Vegan Sandra’s Recipe Archive, but when there’s no time, bucatini will save the day.
Wonderfully thick and substantial, there’s something about the architectural structure of bucatini that makes it better than other types of pasta. With those long, beautiful sauce pockets running through the entire piece of pasta, seductive curves and heavenly elasticity, there’s nothing like a bowl of simple bucatini with garlic and olive oil.
Carbs are good. They release serotonin in the brain, which makes you feel good.
In moderation, they are good for you.
Check out my other recipes here. They are all vegan and truly unpretentious.
Follow me on Instagram to keep in touch daily here: Chelf Official.
Or text me on Facebook about the recipes you’d like to see me recreate here: Chelf Chelfdom
Until the next one,
Chelf.
Hannah R :
Okay I'm sold - I've never heard of this pasta before but it sounds amazing! I'll have a look out for it next time I go shopping.
M D :
I didn't know carbs release serotonin! I guess there's science to back up why everyone loves pasta. This looks like a great recipe!
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Ella Norris
Monica Quinn
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