I love creamy pasta, and I love mushrooms! This recipe is incredibly tasty and takes just 15 minutes from start to finish. I used brown rice pasta (available in Tesco) and plain flour as a thickener; the flour can be subbed for cornflour to make the recipe entirely gluten free if you're a coeliac.
I love creamy pasta, and I love mushrooms! This recipe is incredibly tasty and takes just 15 minutes from start to finish. I used brown rice pasta (available in Tesco) and plain flour as a thickener; the flour can be subbed for cornflour to make the recipe entirely gluten free if you're a coeliac.
Cook the pasta according to the package instructions (usually 9-12 mins).
While the pasta is cooking, fry the mushrooms and onions in 1 Tbsp olive oil for 8-10 minutes or until the mushrooms start excreting a lot of moisture. Add the garlic and stir well.
Drain the pasta and set aside. Add the nutritional yeast to the mushrooms and scatter in the flour. Stir well for 30 seconds to 1 minute before adding the plant milk and soy cream.
With a whisk, stir the mixture in the pan until it's smooth and thickened slightly. Add salt and pepper to taste.
Add the drained pasta and a handful of chopped parsley. Stir well and let sit for a few minutes off the heat. Serve & enjoy!
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!
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!
In a pan add 1 Tbsp olive oil and fry the onions and aubergine until slightly browned, 2-3 minutes.
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.
Add the orzo and cook for an additional 30 minutes.
At the end stir in a handful of fresh parsley and season with salt and pepper to taste.
Buffalo anything is my favourite, and it must always only be made with Frank's Original. These crispy fried cauliflower pieces are amazing with some garlic dip, and easy to make!
Buffalo anything is my favourite, and it must always only be made with Frank's Original. These crispy fried cauliflower pieces are amazing with some garlic dip, and easy to make!
Add the flour, nutritional yeast, salt, pepper, smoked paprika, garlic powder and oregano to a bowl and mix well with a whisk. Slowly mix in the water until smooth.
Buffalo Sauce
In a glass jug empty the bottle of Frank's and add 2 Tbsp of dairy-free spread. Heat in the microwave for about 2 minutes, stirring occasionally.
Garlic Dip
Mix 2 Tbsp of vegan mayo with the chopped garlic, parsley, cider vinegar and salt & pepper and mix well.
Cauliflower
Heat about 200ml oil in a deep pan.
Cut the cauliflower into florets. I cut mine into about 12 pieces this time, getting rid of the thick trunk bit. Cut smaller for bite-sized pieces.
Dip the cauliflower into the batter and gently place in the hot oil for 2-3 minutes, turning every minute until golden and crispy.
In a large bowl, pour the Frank's over the hot cauliflower pieces and mix it up well. Remove them from the bowl so they stay crispy. Serve on gem lettuce leaves with celery sticks and garlic dip.
