All posts filed under: Pasta

Creamy Vegan Kobucha Squash and Sausage Red Pesto Penne

This week, I found a kobucha squash (first of the season) nestled in my veg box next to a big bag of spinach and this recipe was born. I used veggie sausages simply because they’re my current favourite source of protein, wholemeal as opposed to standard pasta because the nuttiness lends itself so beautifully to the autumn vibes and red pesto to round off the sweetness of the squash. I’m breaking a few rules of mine in terms of pan usage here. If I can get away with it, I’m very much a one pan girl. Here, we use at least three. There’s pasta to be cooked, an onion to be caramelised and squash and sausages to be baked. Sometimes, it just can’t be avoided. This was my first time using Oatly creme fraiche (always one to adopt plant based alternatives as and when I can, as you know) and I was impressed, it’s definitely an appropriate replacement for dairy creme fraiche in pasta dishes for me. I found my pot in ASDA but a …

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 …

Hot Pickle Pasta

I’m not expecting to get everyone on board with this one. I’ve had big doubts as to whether I should even be posting it. However, the point of this food blog has always been to talk about what I’m eating in my kitchen and, like it or not, I’m eating a lot of this right now. The ‘this’ that I am referring to is a pasta dish with crunchy pickles, spicy jalapenos and a creamy cheese sauce. My darling friend and person I run many an idea by, Rosie, said she could not get down with the tangy/creamy thing. A few people on the social medias have said they could potentially be on board, and Tom and me are already big fans. On balance, I figured it was worth putting out there. Even at the risk of angering a solid 75% of my readers. If any of my Italian foodie friends are reading this, I can only apologise. I do of course understand that this is probably a bastardisation of your beloved pasta, but the …