I’m following a bit of a crazy diet for 5 days (the fasting mimicking diet from Valter Longo). Low protein, low carb, vegan. Basically the opposite of most vegan things, where they’re searching for protein and have a base of carbs.

I found some Swoodles by accident at the supermarket, which are just Swedes (what the yanks call rutabaga) made in to noodles. They’re basically almost no carbs or protein (or fat!).

I added the rest of my previous tomatine to them (so using it as a red pesto, a popular thing to use it for). Not a massive swede flavour to them after cooking, and quite a good vehicle for carrying flavour. Would make again. It’d be interesting to see how they go in a stir fry, as I think it might be a better use of them.

For a pretty low calorie pile of “pasta”, it was very filling, which I guess is the point.

I served G & L’s with a heavy dose of pecorino over the top. G was happy with it, L was happy, so yay.

I served it all with a simple salad, although I have a new balsalmic which was great (a 1.34 density, 6% acid).