“I love how so many recipes are adaptable! For instance, we had burrata and lemon ravioli in the fridge and my husband is trying to avoid carbs (and I can't eat nuts) so I didn't have breadcrumbs or nuts, and I added fresh tarragon from the garden. It was fantastic! I used a whole fresh cauliflower and steamed it and the leek, then wizzed it and put the excess pan on a cookie sheet to score and freeze. Now I have four more servings of a delicious, veggie -based pasta sauce! Thanks Jamie!”
“I have not made this yet but asking if there is a substitute for the crusty white bread- can I use cornbread or Whole wheat bread and if so will it change the taste.”
“Super easy to make, and quick! I made this with butternut pumpkin too. Both were delish! Thank you so much for sharing the recipe. This Australian appreciates it after watching Jamie's Cooking For Less last week Love Jamie's quick, easy meals. Especially when they are cheap as chips to make”
“Omg the toppings were the showstopper. So criiiispy. Easy, creamy, delicious, budget friendly, fast and healthy. This will go into my rotation. I added some nutmeg and a half teaspoon.of sugar I feel like it brought out the flavors some more but stop what you're doing and make this pasta!”
