Tag Archive | pasta

Sanskruti

On Thursday night I met up with some good buds and met some fab new folks too. We went to a vegetation Indian restaurant in Withington (http://www.sanskrutirestaurant.co.uk/) and I couldn’t write a blog entry without mentioning how amazing the food was! I was especially bowled over by the choice of vegan ice cream for pudding. I went for the wild blueberry, yum! (http://lovefoodheaven.com/).

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Green pasta bake

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I love it when the hubby doesn’t need feeding. He’s not a massive pasta fan so it gives me the opportunity to binge on the stuff. He also hates cauliflower, mushrooms or anything green so I usually take advantage of the opportunity to make my “green pasta bake”.

Kale, cauliflower, peas, broccoli, broad beans and mushrooms – whats not to love? Especially since it’s topped with a delicious “Parmesan”crust and devoid of any animal products.

I got two portions out of the following recipe (one has gone into the freezer), but you could easily feed four people if you bulk it out with a nice side salad or some garlic bread.

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Green pasta bake recipe:

Ingredients:

Sauce

  • ½ head large cauliflower
  • ½ x cup chopped kale
  • 1 x small onion
  • 2 x tsp minced garlic
  • 1 x tbsp olive oil
  • ½ x medium red chilli pepper
  • 1 x stock cube
  • Salt and pepper to taste (I prefer not to add salt).

Veggies, pasta and mushrooms:

  • ½ x cup peas
  • 1 x cup broccoli
  • ½ x cup broad beans
  • 3 x cups sliced mushrooms
  • 1 ½ x cups pasta shells (other pasta shapes are fine but you may need to alter the quantity).

Topping

  • 1 x cup plain soya yogurt
  • 1 x cup breadcrumbs
  • “Parmesan” – 1 x  cup of cashews with ½ x cup of nutritional yeast.

Method:

  1. Break the cauliflower into florets and add to a pan of cold water. Crumble in the stock cube and bring the water to a boil. Continue to heat until the cauliflower is tender.
  2. Whilst the cauliflower is cooking, chop the onion and fry in the olive oil along with garlic and chilli pepper. Fry for a few minutes before adding the kale. Once the onion is soft and translucent, turn off the heat.
  3. Using a slotted spoon, remove the cauliflower from the stock and put into a liquidizer along with the onion, garlic, chilli, kale and any oil that’s left in the pan. Add two cups of the stock and whizz until you have a thick, smooth, creamy green sauce.
    Fill a medium sized pan half full with water and bring to the boil. Add the pasta. Once the pasta begins to soften, add the broccoli, peas and broad beans. Cook until the pasta is on the chewy-side of “el dente”. You don’t want to overcook any of the ingredients as the dish still needs to be baked. Drain.
  4. Whilst the pasta etc is cooking, quickly fry the mushrooms. Again, don’t overdo them.
  5. Add all the pasta and veggies to the mushrooms, then add the sauce. Heat through whilst stirring and keep heating and stirring until the sauce thickens and begins to bubble.
  6. Pour into a 1 large baking or 2 small dish(es).
  7. Top with a layer of yoghurt. Sprinkle with a layer of breadcrumbs and then generously dust with the Parmesan.

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Bake in the oven for 10 – 15 mins at 180oC – just until the top turns golden brown and the sauce begins to bubble round the edges.

Tuck in!

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Creamy, indulgent, satisfying and yet full of good stuff. The hubby doesn’t know what he’s missing out on 😉

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Spicy creamy “mascarpone” and tomato pasta.

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I made vegan cream cheese and “bacon” bagels at the weekend with scrambled tofu (stupidly forgot to take pictures). I used Tofutti vegan cream cheese (I bought mine from Holland and Barrett but there’s a description available here: http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/417921_Tofutti_Creamy_Smooth__Original__225g.html).

They were dee-licious, even if the bacon was a little on the burnt side…

I’ve not had chance to go food shopping this week, so the left over Tofutti was about the only thing I had in my fridge. So in order not to starve, the following recipe was born.

Spicy, creamy, tangy, “cheesy” and satisfying, even the pasta-hating hubby enjoyed this dish. To me it tasted like a slightly nuttier, scrummier version of the tomato-mascarpone sauce you can buy in a pot from the chiller section in the supermarket. Only this one is vegan J

Spicy “mascarpone” and tomato
pasta recipe:

(Serves 2 – 4 depending on whether or not you serve with a side)

Ingredients:

1 x medium sized onion (chopped)

Handful of chopped peppers
(either red or mixed)

3 x garlic cloves (minced)

1 x tsp mustard seeds

1 x tsp dried mixed herbs

1 x tsp black pepper

½ tsp dried chilli flakes

3 x tbsp nutritional yeast

1/3 pack Toffuti vegan cream cheese (other brands are available but this one is superior in my opinion)

1 x tin tomatoes

1 x tbsp soya cream

Juice of ½ lemon

Method:

Get some whole-wheat spaghetti cooking according to the packet. When ready, drain and leave until the sauce is finished.

Heat up some oil in a pan. Fry the onions until translucent then throw in the peppers.

Add the garlic, mustard seeds, herbs, pepper, chili and yeast and keep stirring until the peppers start to go soft. Be careful not to burn as the sauce is quite dry at this stage.

Add the Toffuti and keep stirring until melted and mixed in.

And the tin of tomatoes and stir until thoroughly mixed in. Continue to heat until the sauce begins to thicken and simmer.

Stir in the cream followed by the lemon juice.

Stir in the spaghetti and toss until nicely coated.

Serve up with a generous sprinkling of crispy nutritional yeast flakes on top.
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I served mine with broad beans cooked with lemon juice
and mint. Protein city!

And the best part? It tasted even better the next day cold for my lunch ♥

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