Italian

Vegan Pesto Pasta

Posted by on Sep 1, 2018 in Italian, Vegan Recipes
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Vegan Pesto Pasta
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This quick and easy Pesto Pasta is a bit of a cheat, because the pesto comes out of a jar! Although it's fairly easy to make your own pesto, it's actually cheaper to get a jar, and Sacla now have a Free From basil pesto that uses tofu instead of cheese and has a reduced amount of extra virgin olive oil. Personally, I like to add the oil back into it for flavour, but it will still taste pretty great without it.
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Vegan Pesto Pasta
Print Recipe
This quick and easy Pesto Pasta is a bit of a cheat, because the pesto comes out of a jar! Although it's fairly easy to make your own pesto, it's actually cheaper to get a jar, and Sacla now have a Free From basil pesto that uses tofu instead of cheese and has a reduced amount of extra virgin olive oil. Personally, I like to add the oil back into it for flavour, but it will still taste pretty great without it.
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Cook the pasta according to the package instructions; usually 10-12 minutes.
  2. While the pasta cooks, griddle the pieces of courgette for about 10 minutes, turning occasionally until both sides are seared nicely and the pieces have softened.
  3. In a separate pan, heat 3-4 Tbsp pesto and add a splash of the pasta water. Add the courgettes and drained pasta and coat well in the sauce. Serve and enjoy!

Bruschetta

Posted by on Aug 30, 2018 in Italian, Vegan Recipes
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Bruschetta
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Servings
2 people
Servings
2 people
Bruschetta
Print Recipe
Servings
2 people
Servings
2 people
Ingredients
Servings: people
Instructions
  1. Heat a griddle pan and toast the bread for 5-10 minutes or until crispy. You could just use a toaster, but the seared lines the griddle pan gives really adds to the flavour. I like to drizzle olive oil over the bread first, but that's completely optional (but very good!)
  2. In a bowl mix the tomatoes with the basil, 1 Tbsp oil and the balsamic with a pinch of salt. Set aside while the bread toasts.
  3. When the bread's done and still hot, rub the garlic cloves over the bread (it's amazing how much flavour comes out!) Spoon the tomatoes over each piece and finish with a drizzle of oil and a twist of black pepper and salt if required.

Slow-Cooked Caponata

Posted by on Aug 29, 2018 in Italian, Vegan Recipes
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Slow-Cooked Aubergine Caponata
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Caponata is a Sicilian dish with aubergines, onions, tomatoes and black olives in a sweet and sour sauce. This slow-cooked version is amazing, and does not take much work on your part. It's delicious!
Servings Prep Time
4 people 10 minutes
Cook Time
3 1/2 hours
Servings Prep Time
4 people 10 minutes
Cook Time
3 1/2 hours
Slow-Cooked Aubergine Caponata
Print Recipe
Caponata is a Sicilian dish with aubergines, onions, tomatoes and black olives in a sweet and sour sauce. This slow-cooked version is amazing, and does not take much work on your part. It's delicious!
Servings Prep Time
4 people 10 minutes
Cook Time
3 1/2 hours
Servings Prep Time
4 people 10 minutes
Cook Time
3 1/2 hours
Ingredients
Servings: people
Instructions
  1. In a pan add 1 Tbsp olive oil and fry the onions and aubergine until slightly browned, 2-3 minutes.
  2. Add them into the slow cooker along with the garlic, stock, vinegar, chilli, olives, capers, pine nuts and chopped tomatoes. Use one of the empty cans to add a can of boiling water. Cook on high for 3 hours.
  3. Add the orzo and cook for an additional 30 minutes.
  4. At the end stir in a handful of fresh parsley and season with salt and pepper to taste.

Vegan Tagliatelle Carbonara

Posted by on Aug 26, 2018 in Italian, Vegan Recipes
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Vegan Tagliatelle Carbonara
Print Recipe
This creamy carbonara goes well with any type of pasta and is quick, cheap and easy to make!
Servings Prep Time
2 people 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
20-25 minutes
Vegan Tagliatelle Carbonara
Print Recipe
This creamy carbonara goes well with any type of pasta and is quick, cheap and easy to make!
Servings Prep Time
2 people 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
20-25 minutes
Ingredients
Smoky Tofu Bits
Carbonara
Servings: people
Instructions
  1. Cook the pasta according to the package instructions - usually 8-10 minutes.
  2. In a bowl add the tofu, liquid smoke and soy sauce and mix well. Ideally you do this ahead of time to let it marinade.
  3. In a large pan, heat the olive oil and fry the tofu for 5-7 minutes until it starts to get crispy and the moisture in the soy sauce has disappeared.
  4. Add the onions and fry until soft, around 5 minutes.
  5. Add the garlic and cook for another minute.
  6. Sprinkle the flour over the mixture ensuring it's all coated well, and cook for another 30 seconds - 1 minute ensuring you do not let it stick and burn.
  7. Add the milk, cream, nutritional yeast, salt and pepper and mix together well. Simmer for 5-8 minutes or until the sauce thickens. If it's too thick, add a splash of milk. If it's not thickening well just let it simmer a little longer.
  8. Stir in the pasta and serve with fresh parsley, and vegan Parmesan if you like. Enjoy!

Pasta Arrabiata

Posted by on Aug 21, 2018 in Italian, Vegan Recipes
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Pasta Arrabiata
Print Recipe
Pasta Arrabiata is one of my favourite Italian pasta dishes because it's just tomatoes, garlic and chilli cooked in olive oil—simple, amazingly flavourful and ready in under 15 minutes!
Servings Prep Time
2 people 3 minutes
Cook Time
10-12 minutes
Servings Prep Time
2 people 3 minutes
Cook Time
10-12 minutes
Pasta Arrabiata
Print Recipe
Pasta Arrabiata is one of my favourite Italian pasta dishes because it's just tomatoes, garlic and chilli cooked in olive oil—simple, amazingly flavourful and ready in under 15 minutes!
Servings Prep Time
2 people 3 minutes
Cook Time
10-12 minutes
Servings Prep Time
2 people 3 minutes
Cook Time
10-12 minutes
Ingredients
Servings: people
Instructions
  1. Boil a pan of water with a pinch of salt and cook the pasta for 10-12 minutes until slightly under-done (al dente). Whilst that's cooking make the sauce.
  2. Heat 2 Tbsp of the olive oil in a pan and add the chillies. Cook for 1 minute and then add the garlic. Cook for another minute until the garlic just starts to go light brown, and add the canned chopped tomatoes. Stir well and slightly mash with a fork. Simmer for 10 minutes.
  3. Stir in the cherry tomatoes and drain the pasta. Add the pasta and stir well.
  4. Serve with a handful of fresh basil and drizzle over the remaining olive oil. Perfect!