All posts tagged: 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 …

Vegan Smoky BBQ Farfalle

Coming up with quick, easy, repeatable weeknight meals that don’t contain meat or dairy can be a massive ballache. It’s a large contributer to why I haven’t taken the plunge into actual proper vegan yet. Therefore, whenever I happen upon one, I’ll do my level best to share it with you. This vegan cheesy pasta from back in January is dinner for me at least twice a week, so be sure to bookmark that one too if you share in my plant based dinner inspiration struggles. This recipe yields enough for one portion for you for dinner tonight and three portions boxed up in tupperware for work – all for well under a fiver. One of the major positives to chilling out on the meat and dairy front. Notes on ingredients: If you’ve never used Old El Paso fajitas mix outside of its meal kit context before, you haven’t lived. That stuff is like gold dust, and deserves its own place in the kitchen cupboard alongside your other staple spices. The best vegan mince I’ve tried …

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 …