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Tag Archives: pasta

Linguine with Lemon, Garlic and Vegetable

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This is an example of a simple pasta I threw together for lunch. To make it, I cooked two cloves of minced garlic in olive oil while bringing the pasta water to a boil. I added thinly sliced courgette/zucchini and salt to the pan and cooked the vegetable while the pasta cooked. After draining the pasta, I added it to the frying pan along with black pepper and juice of half a small lemon.

A similar dish could be made from any other vegetables. The picture below shows the same dish with broccoli and dried chilli flakes. In this case I cooked the broccoli together with the pasta, albeit for only half as long.

 

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Pine nut, Chard/Mangold and Pasta

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This pasta contains shredded chard leaves, pine nuts, pesto and Parmesan.

Creamy Vegan Pasta with Mushrooms

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I used this recipe with cashews in place of hemp seed. I used more wine than the recipe called for and let the mushrooms simmer longer. It was quite creamy and had sufficient flavour, plus I could not taste the cauliflower.  I liked the potato/cashew cream in this recipe better than the bean-based sauce in the creamy summer vegetable pasta.

Pasta in Creamy Summer Vegetable Sauce

I took this recipe from One-Dish Vegan by Robin Robertson, although I opted to use mu-err mushrooms instead of white ones, and left 1/4 of the vegetables intact to give it a little more texture. The sauce is made from courgette/zucchini, mushroom, tomato, onion, garlic, sweet tomato, white beans and herbs.

I didn’t find the sauce that creamy but rather on the boring side. I won’t make this again.

Pasta e Piselli

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This dish typically has pancetta in it, but I left it out for a perfectly fine vegetarian version. I used this recipe.

Black pasta with pickled rhubarb and ginger

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Some recipes just don’t turn out. This one, which I modified by using black soybean pasta to make it vegan, was tasted by three people, and we would all describe it as Bad – I will never make this again. We all like rhubarb, and I usually like Ottolenghi’s recipes, but this dish disappointed.

Harak Osbao

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I worked from this recipe, but I substituted vegetable stock for the chicken stock, and used green speckled lentils instead of brown lentils.