Tag Archives: Pasta

Butternut Squash and Sweetcorn Penne Pasta

This is a quick easy meal to make, its generous on size and you always feel full up after. Originally this was a meal we loved before we were vegan and since we have adapted it to make it suitable. We now have this meal on a regular basis and enjoy it very much.

Butternut Squash and Sweetcorn Penne Pasta

Serves 2 | Prep 20-30 minutes | Cook 15 minutes

Ingredients

  • 150 g Penne Pasta
  • 250 g Butternut Squash, cut into 1 cm approx cubes
  • 1 medium onion, thinly sliced
  • 1 garlic clove, crushed and chopped
  • 1-2 tbsp Fresh Parsley, chopped
  • 1 slice of white bread (our weighed 40.3 g), turned into breadcrumbs
  • 2 tbsp Nutritional Yeast Flakes
  • 100 ml Soya Single Cream
  • 1 tbsp Corn Oil
  • Salt and Pepper to taste

Method

1.) We start by preparing the butternut squash, onion, garlic, parsley and the breadcrumbs. Put aside until needed.

2.) Get a frying pan and put it on the cooker at a medium heat. Add the breadcrumbs and garlic and dry fry for several minutes until brown and crispy, stirring as you go along. Be careful it does not burn as this can happen easily. Then put aside as this is the topping for the dish.

3.) Put on the pasta and at the same time cook the butternut squash. To cook the butternut squash, put in a pan of salted water and bring to the boil and simmer until cooked.

4.) Fry the onions in a large pan with the oil until soft and translucent. Add the drained pasta and butternut squash and add the cream, nutritional yeast, parsley, sweetcorn and cook until warmed through. This usually takes several minutes, then season to taste and serve up.

5.) Sprinkle the breadcrumb mixture on top and its ready to eat.

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Nutritional Information – per serving

Calories: 613 |  Total Fat: 18.3 g  Saturated: 2.3 g  Polyunsaturated: 6.7 g  Monounsaturated: 1.0 g  | Sodium: 237.1 mg  | Potassium: 532.6 mg  | Total Carbs: 95.5 g  Dietary Fibre: 8.2 g  Sugars: 14.1 g  | Protein: 17.4 g  | Vitamin A: 265.6 %  | Vitamin C: 51.5 %  | Calcium: 4.1 %  | Iron: 2.9 %

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© Copyright www.food.island-doobsters.co.uk

Avocado Pesto

We found this recipe when looking for good cookbooks to buy, they showed this recipe so we thought we’d try it as it would give us a good idea of what the cookbook is like. Well if this recipe is anything to go by its going to be great (we have yet to buy it).

This is the best vegan pesto we have ever had, in fact the best pesto we have ever had. It tastes fantastic and is lovely and creamy. We adore it and its become one of our favourite meals, we choose our favourite pasta and then added cherry tomatoes and sweetcorn. It sounds simple but tastes great. I think it would be a favourite by all, children and adults.

Just to make it clear this is the recipe for the pesto only, same goes with the nutritional information. This serves 4, as its just the two of us we do one of two things; have it twice so one half one day and the other half the next day or make half of the recipe only which is easy to do. We will mention after the recipe what we serve it with and the amounts.

 

Avocado Pesto

Serves 4  |  Preparation 15 minutes  | Cook 3 minutes (based on cooking it with pasta etc)

Ingredients

  • 1 large bunch of fresh basil (we use a 60g packet from Tesco)
  • 25 g Pine Nuts
  • 25 g Cashew Nuts
  • 2 Avocados
  • 3 Garlic Cloves
  • 125 ml Rapeseed Oil
  • 2 tbsp Lemon Juice (you can use fresh or bottled, we’ve not noticed a difference although we do use 100% lemon juice in a bottle)
  • Salt and Pepper to taste

Method

1.) Roast the pine nuts and cashew nuts in a dry frying pan until they start to turn brown. Then grind them up, we use an electric grinder on our kenwood chef.

2.) Half the avocados, remove the stone and then scoop flesh out with a spoon. We then mash it up in a bowl to make it easier to blend.

3.) Prepare basil by removing the leaves from the stalks. Prepare the garlic by crushing the cloves.

4.) Gather all the ingredients and put in a blender and blend till smooth and well mixed.

5.) Its now ready to use or alternately store it in an air tight container and put in the fridge (it will end up changing colour but don’t worry about this).

6.) When cooking we stir the pesto into freshly cooked pasta, add some canned sweetcorn and some halved tomatoes and cook for a few minutes then serve. See below nutritional information for amounts of what we used.

Copyright © Chloe Coscarelli

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Nutritional Information – per serving

Calories: 531 |  Total Fat: 52.3 g  Saturated: 3.5 g  Polyunsaturated: 10.4 g  Monounsaturated: 27 g  | Sodium: 187.6 mg  | Potassium: 287.9 mg  | Total Carbs: 12 g  Dietary Fibre: 7.6 g  Sugars: 0.6 g  | Protein: 4.3 g  | Vitamin A: 53 %  | Vitamin C: 35.6 %  | Calcium: 6.1 %  | Iron: 9.1 %

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What we had with the Avocado Pesto – Based on 2 people, half serving of the pesto

150 g Biona Spelt Spinach Tagliatelle (We’ve also used their spelt white tagliatelle or normal tagliatelle)

140 g drained weight Green Giant Sweetcorn

12 Vine Cherry Tomatoes (6 each), cut in half.

Patriotic Pasta

This is a lovely light lunch or dinner and its best when the ingredients are the freshest. Its a meal we used to love before we became vegan but as it was very easy to adapt we have been able to enjoy it since. All we had to do is leave out the Pecorino Cheese which was only used for garnish. We have found its very enjoyable without and if you do want to add something we tend to add Parmazano.

Patriotic Pasta

Serves 2 | Prep 5 minutes | Cook 25 minutes

Ingredients

  • 150g Dried Farfalle (bow pasta), although other pasta shapes will do.
  • 460gVine Cherry Tomatoes
  • 90g Rocket
  • 4 tbsp Olive Oil
  • Salt and Pepper

Method

1.) Bring a large saucepan of lightly salted water to the boil. Add the farfalle and 1 tbsp of the oil and cook until tender, but still firm to the bite. Drain the farfalle thoroughly and return to the pan.

2.) Cut the cherry tomatoes in half and trim the rocket.

3.) Heat the remaining oil in a large saucepan. Add the tomatoes and cook for 1 minute. Add the farfalle and the rocket and stir gently to mix. Heat through and season to taste with salt and pepper.

4.) Dish up and add a sprinkle of Parmazano if you like. We prefer it without, personal choice.

Vegetable Pasta Stir-fry

We tried a new recipe last night for tea and it was amazing. It tastes so good that we can’t wait to have it again. It will be a great dish for entertaining as well, we have some relatives visiting soon and I think this will definitely be one of the meals we do for them. They are non Vegans themselves and eat meat, I think any meat lover would happily enjoy this dish. Obviously it has no meat but its just a very enjoyable pasta dish which tastes fantastic.

Highly recommend and would be suitable for all the family.

Vegetable Pasta Stir-fry

Serves 2 (large portion, if you want a smaller portion take down the amount of vegetables used)

Ingredients

  • 150g Wholewheat Fusilli (other shapes can be used but the texture of fusilli works well)
  • 2 Carrots, thinly sliced
  • 100g Baby Corn Cobs
  • 3 tbsp Corn Oil
  • 1/2 tsp Dried Ginger
  • 1 Large Onion, thinly sliced
  • 1 Garlic Clove, thinly sliced
  • 2 Celery Sticks, thinly sliced
  • 1 Red Pepper, cut into strips
  • 1 Yellow/Orange Pepper, cut into strips
  • 1 tsp Cornflour
  • 2 tbsp Water
  • 3 tbsp Soy Sauce
  • 3 tbsp Dry Sherry (we used Harveys Bristol Cream Sherry)
  • 1 tsp Clear Honey (You can replace with Agave Nectar if you want)

Method

1.) Cook pasta as stated on the packet or your preferred method. Drain and keep warm.

2.) Make the sauce in advance so its ready to add to the wok/frying pan later. Mix the cornflour and water together in a bowl until you form a smooth paste. Stir in the soy sauce, sherry and honey. Put aside till later.

3.) Heat the corn oil in a pre-heated wok or large frying pan. Add the garlic and ginger to the pan and fry for about 30 seconds (careful not to burn). Then add in the onion and stir-fry for about a minute. Add the celery, peppers and carrots and stir fry for 2 minutes. Then add the baby corn cobs and stir-fry for another minute and then add the pasta.

4.) Get the sauce that you put aside and give it another mix as it may of separated. Then add the sauce to the wok/frying pan and stir-fry until coated and warm (you may need to add a little water into the wok if its too thick). Then serve immediately and enjoy.

Copyright © What’s Cooking Pasta. Recipe has been slightly adapted by us.