All posts filed under: Pasta

Smoked + Wild Garlic Mac and Cheese

Wild garlic season is just about upon us. Over the next couple of months you’ll clock your favourite food lovers slathering wild garlic pesto on anything and everything, swapping tips on socials and point blank refusing to divulge the best spots for foraging. If you’re local and curious, feel free to drop me a message and I’ll let you know a couple of good spots – failing that, Riverford often include wild garlic in their veg boxes (which I whole heartedly recommend) at this time of year. If you can’t find smoked garlic – I got mine in Big Tesco – regular will do just fine. This recipe serves just one because I am still! Constantly! Alone! But if you’re not similarly afflicted, go ahead and double/triple the amounts at your leisure. It’s on the saucy side, so you might even be OK to just double the pasta and leave the sauce as is if you’re cooking for two and don’t share my decadence or gluttony. Serves 1 75g pasta (whatever your fav is)2 tbsp …

Blue Cheese Orecchiette with Toasted Walnuts

When I asked on socials recently what people were looking for when it comes to vegetarian recipes, I was overwhelmed with requests along the lines of ‘anything that isn’t another f*cking pasta dish’. Fair. I know it’s easy to over-carb when you’re eating a mostly veggie diet and I know that’s something people prefer to be mindful of. I promise I’m listening (this halloumi with white beans, red pepper + tomatoes is a shining recent example) but there’s no denying the fact that what I’m probably best at is comfort carbs, I just can’t switch it off. Pasta is, to me, the only true superfood. The water it’s cooked in is the secret ingredient to literally all of it’s sauces. It’s conducive to genuine start to finish 15 minute meals. It’s cheap. It makes you feel nice. Honestly, lean in to having pasta a few nights a week. It’s October and it’s what you deserve, hun. P.S – yes, I did have to spellcheck orecchiette literally every time I typed it out for this post. …

Creamy Vegan Cheese and Kale Linguine

Vegan Cheese and Kale Linguine

Much like literally all good pasta sauces ever, this one leans heavily on being brought together by the liquid gold that is reserved pasta water. I’ve eaten this in a few different forms about five times over the past couple of weeks, alternating vegetables depending on what’s in the fridge. Ingredients come from cupboard to plate in about 15 minutes at an absolute maximum, let this be a permanent weeknight staple if you happen to be inclined towards vegan eating. Serves 1: 75-100 linguine (or spaghetti, or.. whatever pasta you happen to feel like making today) 1 big handful kale leaves 1/3 block vegan cheddar, grated (both Violife and ASDA cheddar alternative are decent) 2 tbsps nutritional yeast  1 tbsp vegan spread (pure soya is my go-to of late) pinch of mustard powder or tsp actual mustard if you have it plenty of salt and pepper, to taste Put the pasta and kale into a saucepan, cover with boiling water, season with salt, and cook according to pasta packet instructions. Drain the pasta, reserving at least …