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Tag Archives: pasta

Spinach “Alfredo” Linguine

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This recipe comes from One-Dish Vegan by Robin Robertson. It is made creamy with plant milk and mashed white beans. I thought this was rather bland. I added pine nuts to try to perk it up but it didn’t help.

Pumpkin and “Cheese” Pasta

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Here is the recipe for this vegan pumpkin mac and “cheese”. I left out the sage. Although I like it, it’s a taste I associate with a classic pumpkin or squash pasta, and I wanted something different. I fried the onion and garlic in a pan instead of baking it, and added it to the sauce. I used a bit of oat cream instead of non-dairy milk, and added a few cashew nuts to the sauce. I used a rye-wheat bread for the breadcrumbs.

Mushroom Bourguignon

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I started with this recipe, but I modified it for stove-top cooking. I left out the celery and spinach as well, but added a little nutritional yeast. Instead of serving it with the potato-cauliflower mash, I served it with plain pasta.

Italian Pumpkin Cabbage Soup

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I had cabbage left over from rumbledethumps, and pumpkin left over from olan, so I looked for a recipe which would use both, and found one. Naturally I replaced the lard in the original recipe with vegetable oil to make it vegan.

Orzo Spinach Soup

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I opted for vegetable stock when making this orzo soup.

Mushroom Paradise Pasta

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Really this pasta was just an excuse to cook with grains of paradise. I can’t say that it actually tastes of paradise (it was okay) but I also got to put some alliteration in the title.

Ingredients

  • 1 clove minced garlic
  • 100 grams mushrooms (I used chanterelles), sliced
  • 1 bell pepper or romano pepper, thinly sliced
  • two handfuls of leafy green vegetables (I used one baby bok choy)
  • 1/4 teaspoon red chilli flakes
  • 1/2 teaspoon fresh ground grains of paradise, or black pepper
  • 2 tablespoons oil
  • 200 ml vegan white wine
  • 200 grams egg-free pasta
  • 6 tablespoons cream substitute (I used oat cream)
  • 2 tablespoons fresh chopped parsley (optional)
  • salt to taste

Methods

Set a pot of salted water to boil, for the pasta. When the water comes to a boil, cook the pasta according to the instructions on the package.

While the water is heating, heat the oil in a frying pan over medium heat. Add the garlic and red pepper flakes and cook for half a minute. Add the sweet red pepper and mushrooms. Cook for a few minutes, stirring frequently.

Add the wine to the mushroom mixture. If the leafy green vegetable has firm stalks (like bok choy), add it as well. If it is entirely soft (like spinach), add it after five minutes. Simmer the mushroom mixture until the liquid is completely evaporated.

Drain the pasta and add it to the mushroom mixture, along with the cream substitute. Add the fresh ground grains of paradise or black pepper. Season to taste with salt. Stir until the cream is absorbed. Garnish with parsley.

Serves two when accompanied by a salad.

Chanterelle Pasta

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To make this, I pan-fried chanterelles in a bit of oil. Meanwhile I cooked the pasta in boiling water along with one toe of garlic, which I later disposed of. The mushrooms are so delicate in taste that any more direct garlic would have overwhelmed them. I added some frozen peas just before draining the pasta. The pasta, together with the peas, were added to the mushrooms, along with salt, pepper, and oat cream. I cooked it until the cream coated the pasta. I topped it with parsley.