Pasta is always a good idea. Bucatini, even better.
Consistently good, consistently affordable.
I like making my own rustic homemade fresh vegan pasta from scratch, from an old recipe I found on Vegan Sandra’s Recipe Archive, but when there’s no time, bucatini will save the day.
Wonderfully thick and substantial, there’s something about the architectural structure of bucatini that makes it better than other types of pasta. With those long, beautiful sauce pockets running through the entire piece of pasta, seductive curves and heavenly elasticity, there’s nothing like a bowl of simple bucatini with garlic and olive oil. Carbs are good. They release serotonin in the brain, which makes you feel good.
In moderation, they are good for you.
SO, I MADE BUCATINI.
Check out my other recipes here. They are all vegan and truly unpretentious.