Not the best of pasta, I think. Definitely nothing wrong with it, but even though it was very healthy, because pack-loaded with vegetables, it just wasn’t very memorable. The roasted bell pepper sauce was very nice when I tasted it, but in this pasta it got lost. Better luck next time. But for my own reference, this is what I did for the two of us: A. Make a roasted bell pepper sauce: 1.Roast 5 sweet, pointy bell peppers and 1 shallot under a grill until charred. (20 minutes each side) 2.Transfer to plastic bag, close the bag and wait for 10 minutes 3.Carefully peel the peppers. 4.Blend the peppers with salt & pepper. B. Grill the courgette/zucchine 1.Wash a small, light green courgette (180g) and cut into small 5mm cubes 2.Rub with a teaspoon of oil 3.Sprinkle with dried or fresh thyme 4.Grill in a gridle pan for about 5 minutes. 5.Set aside C. I cooked some chickenbreast, sous vide at 70C for 1 hour, but you could also poach or grill it. Cut into small 1cm cubes and set aside. D. Gently pan-fry some chopped shallot and garlic. Add 200 gram of roughly chopped very ripe tomatoes and pan-fry/roast/heat through. Add a splash of white wine, let it reduce. Add the blended, roasted bell peppers Add the grilled courgette cubes and the cooked chicken. When heated through, add some fresh herbs like chopped thyme and/or basil. Sprinkle with Parmesan. (or any other matured cheese, I used "brokkelkaas") Serve on freshly cooked tagliatelle.

Adapted from Healthy Cooking for Two: Preheat the oven to 425 degrees. Pour a scant cup of soy milk into a measuring cup and add 1 - 2 tablespoons of apple cider vinegar. Let sit. Put 2 teaspoons of vegetable shortening in an 8-inch, ovenproof, cast-iron skillet and heat the pan in the oven for 5 minutes or until the shortening is sizzling hot. It is very important that the shortening be hot. I didn't let mine get hot enough, hence the lack of a dark brown and crispy bottom. While the pan is heating, stir together 1 cup of cornmeal, 3/4 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. In a large measuring cup, beat 1-1/2 teaspoon of Ener-G Egg Replacer and 2 tablespoons of warm water with a whisk until very foamy. Add the soy milk mixture; beat until well-blended. Stir into the dry ingredients. Remove the skillet from the oven. Quickly pour the batter into the hot skillet; bake on the middle oven rack for 20 - 25 minutes until it is golden brown and starts to pull away from the sides of the skillet. Cut into four wedges and serve piping hot.