Eat, Drink, Shop

Midnight cravings solved

By ResLifeNeel 28 Sep 2023

Vegan spinach tagliatelle with parmigiana from The Market

Picture this: it's the midnight hour, the world outside your window is asleep, and your stomach is staging a revolt louder than a rock concert. As a student, I've been there – craving something satisfying, delicious, and, well, wallet-friendly. That's when my inner chef took over, and I set out on a midnight culinary adventure using treasures from The Market at the University of Bath, all prepped and ready to go. Armed with a hunger that could rival a wolf's, I whipped up a vegan masterpiece that ticked all the right boxes.

Ingredients:

1 pack All Natural Organic Kitchen Spinach Tagliatelle Pasta - £2.39
1 jar MrOrganic Dairy Free Organic Parmigiana Sauce - £2.89
Salt, garlic, mixed herbs, and paprika (to taste)
Vegan cheese, basil leaves, and sundried tomatoes (for garnish)

Instructions:

Midnight mood strikes, and water is set to boil – let's get cooking!

Spinach Tagliatelle takes a dip and emerges tender and ready to shine.
A pan welcomes Parmigiana Sauce, warming it to a creamy embrace.
Tagliatelle joins the saucy party, creating a symphony of flavours.
A sprinkle of salt, garlic, mixed herbs, and paprika add a dash of magic.
Plate your creation and top with vegan cheese, basil leaves, and sundried tomatoes.

Behold – a masterpiece born of midnight cravings!

In this after-hours culinary adventure, the Spinach Tagliatelle played the role of a hungry student's saviour, offering a comforting embrace that only carbs can deliver. Paired with the Dairy Free Parmigiana Sauce, it transformed into a delectable dance of flavours that harmonized perfectly with my nocturnal appetite. A dash of seasonings from my student-sized pantry elevated the dish from ordinary to extraordinary, igniting fireworks display of taste that would rival any Michelin-starred creation.

As I savoured each forkful, the clock seemed to tick a little slower, allowing me to fully relish the deliciousness that emerged from my midnight kitchen escapade. The final flourish – vegan cheese, basil leaves, and sundried tomatoes – was like a culinary mic drop, adding bursts of freshness and texture that had me wondering why I hadn't tried this sooner.

So, dear night owls and culinary adventurers, if you find yourself faced with midnight cravings and a student-sized budget, fear not. The Market at University of Bath has your back, and this budget-friendly vegan pasta creation is here to save the night. Quick, easy, and oh-so-tasty – it's the perfect recipe for those late-night hankerings that demand nothing but the best.