Vegan spinach tagliatelle with parmigiana

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:

1. Midnight mood strikes, and water is set to boil – let's get cooking!
2. Spinach Tagliatelle takes a dip and emerges tender and ready to shine.
   
3. A pan welcomes Parmigiana Sauce, warming it to a creamy embrace.
   
4. Tagliatelle joins the saucy party, creating a symphony of flavours.
   
5. A sprinkle of salt, garlic, mixed herbs, and paprika add a dash of magic.
   
6. Plate your creation and top with vegan cheese, basil leaves, and sundried tomatoes.
   
7. 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.

Read more about The Market and see when it's open.