Creamy Vegan Butternut Squash Pasta
A different way to cover your pasta. It has a bit of a bite from red pepper flakes and its texture is smooth and creamy, but without the cream.
You’ll need a vegetable peeler, blender, pasta pot and skillet
Food and lifestyle ideas to keep you healthy
One of theist parts of travel is the chance to try foods from different regions. On this recent trip our first stop was Barcelona, Spain where for was fresh and delicious.
We visited Cadeques, the hometown of Salvador Dali on the Northeast coast of Spain, and enjoyed a beautiful dish of baked lamb chops with vegetables on the shore of the Mediterranean.
From there we traveled up the coast to the city of Arles, France and visited the vineyards in Provence. By chance we found a beautiful hotel , Les Florets, where they are well known for their gourmet food. We had an exquisite meal of roast and vegetables and finished with a yummy indulgent dessert. I didn’t take o photo of the main meal but did get one of the squash soup I had earlier in the day along with the dessert from Les Florets.
There were some beautiful lunches we had while in Provence. Here are a couple of samples:
We had a brief 2 night stop in Monaco and found some delicious food there.
From there it was on to Lake Como, Italy where we enjoyed an all day cooking class with Moreno in the village of Varenna. He showed us the authentic way to make pasta and regaled us with stories (and wine) throughout the day.
Our next stop was Cinque Terre, where we stayed in the village of Monterosso. There we found some fresh fruit and vegetable stands and I was amazed by the size of the lemons, for which Cinque Terre is well known.
Florence was our last stop and there I especially enjoyed a classic Tuscan winter soup called Ribollita.