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.
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.
Cook the pasta according to the package instructions; usually 10-12 minutes.
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.
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!
Cook the pasta according to the package instructions - usually 8-10 minutes.
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.
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.
Add the onions and fry until soft, around 5 minutes.
Add the garlic and cook for another minute.
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.
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.
Stir in the pasta and serve with fresh parsley, and vegan Parmesan if you like. Enjoy!
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!
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!
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.
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.
Stir in the cherry tomatoes and drain the pasta. Add the pasta and stir well.
Serve with a handful of fresh basil and drizzle over the remaining olive oil. Perfect!
A creamy mushroom pasta made with soy cream and black garlic. The black garlic gives it a distinct, sweet, balsamic-like flavour. I got some from Sainsbury's, but if you can't get hold of any, regular garlic works just as well.
Servings
Prep Time
2people
5minutes
Cook Time
15minutes
Servings
Prep Time
2people
5minutes
Cook Time
15minutes
Creamy Mushroom & Black Garlic Pasta
Print Recipe
A creamy mushroom pasta made with soy cream and black garlic. The black garlic gives it a distinct, sweet, balsamic-like flavour. I got some from Sainsbury's, but if you can't get hold of any, regular garlic works just as well.
Cook and drain the pasta according to the package instructions; usually 10-12 minutes. Heat 1 Tbsp dairy free butter in a pan and saute the mushrooms, onion, rosemary and thyme for 5 minutes or until softened.
Transfer half the pan's contents to a high speed blender along with the black garlic, dijon mustard, salt, pepper, olive oil, lemon juice and soy cream. Blend until smooth.
Add the mushroom mixture back into the pan and gently heat for 5 minutes. Add the cooked and drained pasta and heat for another few minutes.
