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It’s a total myth that you need a bunch of cheese, butter and cream to make a decadent pasta dish. Want proof? Look no further than this recipe for sun-dried tomato, basil and balsamic bucatini, from The Vegan Pasta Cookbook by Rebecca Hincke. Oh yeah, and we should mention: It’s vegan, too.
“The secret ingredient is balsamic vinegar,” she writes, “which adds a rich and tangy depth of flavor that takes this pasta to the next level.”
Slurping is encouraged.
Reprinted with permission from The Vegan Pasta Cookbook by Rebecca Hincke. Page Street Publishing Co., 2022.
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