Spring is heeeeeeere! And it’s warm, and sunny, and lovely here! 😀
I’m still fasting of course (commitment anyone?), and not only have I adapted to the appropriate eating guidelines (no meat, no fish, no butter, no eggs, no milk, no cheese.. phew!), but I’ve even enjoyed plenty of tasty courses and desserts!
And yes. This IS one of them:
Pasta with shrimp is such a winning combination! And there are plenty of ways to combine them. As I wasn’t “allowed” to use any heavy cream (sigh), I opted for a tomato sauce, and I’m so glad I did!
The shrimps, the sun-dried tomatoes, the shallots.. It all gave such a wonderful taste to the spaghetti!
And very important: it was quick to prepare! Perfect for our after-work dinner 🙂
It’s getting warmer here in Barcelona, but I don’t care! When I want my soup, I’ve gotta have my soup! And in this case I wanted THIS soup: hearty, thick, tasty.
I saw my dry white beans in their glass container and it hit me: how long had it been?!
The fact is that a week ago I entered a fasting period for the 40-something days leading up to our Easter (Greek Orthodox). And do you know what this means? Do you?? I’ll tell you. Means I need to stay away from meat, fish (yes to seafood), milk, butter, eggs and cheese.
Oh, no, don’t frown! Once you’re in it you realize there are plenty of dishes you can cook and desserts to make!
Although, going through tons of food blogs during fasting is not fun you guys. Seriously.
Anywhooo, this white bean soup was both fasting-appropriate AND delicious! And a note: in Greece we call this fasolada (φασολάδα). 🙂