Certainly, pasta primavera is a spring meal, but it’s good anytime.

Here, my version is made using slivers of onion, mixed peppers and carrot. They are sautéed together until the onions are soft and translucent.
Then I add fresh garlic and coconut cream and then Unicorn Cafe’s excellent smoked V-Salmon pieces
Cook gently for a couple of minutes to allow the flavours to develop.
Add to spaghetti with lots of freshly ground black pepper, and top with a little Mediterranean Delicacies caviart for colour and oomph.


Written by Aimee Hoppe