Pasta Week: Quick & Luxurious Saffron Pasta.

… And so to round off this week where the blog has been aligned in the sign of the pasta – here is the 3rd and final recipe of a ridiculously easy saffron one. It is pretty much concocted by the time the pasta has cooked, yet feels very luxurious due to the dashing saffron!

“Normally” this one would go with sea food, instead one can use produce that turns into a similar consisceny of sorts- such as cauliflower or artichokes. But you could also add in some cherry tomatoes, or mushrooms… Do a little fridge cleanse and see what you find!

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VEGAN SAFFRON PASTA

→ 0,5 g saffron
→ 1 onion
→ 2-3 cloves garlic
→ 250 ml oat cream
→ vegetables of choice – I used cauliflower, artichokes and tomato
→ juice of ½ lemon

Chop onion and garlic roughly. Fry on medium heat until golden brown and tender. Add in your vegetables of choice, followed by the cream. Leave to simmer while your pasta finishes cooking. Then combine all, top with vegan parmesan and chilli flakes.
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There we have it, some more things pasta to add into the category! Do you have any favourite pasta recipes to share, please leave a link in the comments below! ❤

For more pasta inspiration have a peek at:

Creamy Dreamy Avopasta.
Cauliflower Mac n’ Yeast
Red Curry Lentil Lasagna | with Tahini Dressing.

And don’t forget to remember to follow the blog via bloglovin’!

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Pasta Week: Simple Pea + Mint Pasta Sauce.

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Second recipe of the pasta week is this delightfully green one made with peas and mint, making it both an inexpensive and protein packed meal. (If any carnivores enquires about your protein intake i.e.). For this one I have used oatly’s single cream, aka a lazy girl’s shortcut to a creamy pasta base.

PEA + MINT PASTA

→ 4 dl green peas
→ a bundle of fresh mint
→ 2,5 dl oat cream
→ 1,5 dl water
→ 1 yellow onion
→ 2-4 cloves of garlic
→ 1 tsp arrowroot/corn starch (opt.)

→ roasted almonds
→ sundried tomatoes
→ vegan parmesan
→ arugula

Chop onion + garlic roughly. Fry in large skillet on medium heat for about 5-8 minutes, until softened. Meanwhile, start cooking your pasta of choice. Add in peas, mint, oat cream and water to sauce pan and bring to a simmer. If you wish to thicken the sauce, add a teaspoon or so of either arrowroot or corn starch. Pour your pasta sauce into a blender and mix on high speed until smooth consistency. Once done, combine your cooked pasta with your green sauce; top off with your preferred toppings.

May I suggest some sun dried tomatoes, roasted almonds, arugula, and of course tonnes of the Vegan Parmesan mentioned in the previous post.

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My staple foods.

Way back in February, Frida made a post on her staple foods and I figured it was such a great concept of a post that I wanted to make one myself. (Thinking slightly of this Banksy)

So these are the groceries that are most likely to end up in my shopping basket.
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The fantastic four of vegetables for me are definitely zucchini, avocado, sweet potato and mushrooms. I also tend to by plenty of broccoli (cheap, tasty, full of goods), bananas (favourite fruit) and of course ginger, onion and garlic for cooking.

I also down a pint of hot water with half a squeezed lemon each morning, so I like to stock up on those too.
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I am not a big salad fan, but I adore spinach and we always have a big bag ready in the fridge for salads or working undercover in smoothies.

To bunker up on coconut cream and canned plum tomatoes are like the first aid kit for me. Not knowing what to cook? Just throw together a curry with those poor carrots that have been laying at the bottom of the fridge for the past weeks!
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Same goes for rice and lentils. I also bulk buy dried chickpeas from the Asian supermarket, and use it to make hummus or blend into flour for nuggets or peazza.
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A fresh basil plant often gets to adorn the kitchen window sill during the warmer months. We pinch off the full grown leaves and let the teeny ones keep growing, making sure to water it of course.
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Oats are of course a must, as they are part of my daily regime and perfect to use for cookies or flapjacks when the sweet tooth kicks in.

We also get whatever plant based milk is on special, oat or soy most often.

Rice cakes and corn pasta are pretty dope to have around for us with sensitive to wheat bellies.
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Soy sauce, coconut oil and vegetable bouillon to lively up the cooking…
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… along with red curry paste and peanut butter aka the love of my life.
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Finally, I always make sure to have some syrup, tahini and the second love of my life nutritional yeast.


What is a must in your grocery bag? ♥