While that's cooking add a dot of butter/vegetable oil in a saute pan. Add onion and the
carrots along with salt.
When the carrots are soft - takes around 5 minutes (provided you chopped the carrots in
small pieces. The larger pieces would take longer to cook), add the green garlic. Give it
a quick stir and in about 30 seconds switch off the flame. My idea was not to really
cook the Green garlic , in order to retain the bright garlic flavor. But you can cook
it a little longer too. Set aside.
Remove the pasta to a bowl.
Add in the Extra Virgin Olive oil - give it a toss.
Add Oregano, if using.
Give it a good mix. Add more if you like (along with any other spice you want)
Ingredients: 8 oz (abt 250 gms) pasta(or use gluten free pasta)
1 tbsp extra virgin olive oil
2-3 stalks green garlic, sliced (or as per taste)
1 medium carrot, chopped into small cubes
1 small onion
1/2 tsp oregano - or as per taste (optional)
Sea salt and pepper to taste
1-2 tbsp nutritional yeast , or to taste (or use Vegetarian Parmesan)
Few sprigs cilantro/parsley to garnish