I was never a big fan of spaghetti bolognese even before turning to the veg side, and I suppose that is a reason why I have been in no rush attempting to replicate the dish either.
Well, now I have and happily so. It is such a great comfort food, as well as being both inexpensive and easy to make. Win, win, win!
There are two rules of this dish:
1. garlic buds don’t like to be lonely
2. be generous with the amount of curry paste added… (Go curry paste or go home!)
→ 2,5 dl red lentils
→ 1 can (à 400 g) crushed tomatoes
→ onion, at least 1 but why not go for 2
→ garlic, lots of
→ 1 tbsp red curry paste
→ 2,5 dl veg bouillon
→ 2,5 dl oat cream or other plant based cream suitable for cooking
→ salt + pepper, to taste
→ 2 bay leaves
→ 2 shredded carrots (opt.)
For serving: vegan parmesan, fresh basil
Start by sauting the onion(s) until softened, 7-8 minutes. Add in garlic, curry paste and lentils – stir to combine. Add in remaining ingredients and bring to a light simmer. Leave for circa 20 minutes until lentils are cooked. Possibly add some more water if needed as you go along.
Serve with pasta, sprinkling some vegan parmesan and fresh basil on top.
More pasta suggestions:
◊ Simple Pea + Mint Pasta Sauce.
◊ Mushroom Pasta Veganara.
◊ Cauliflower Mac n’ Yeast
… 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!
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.
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’!
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
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.
I am finally back on track with participating in Månadens Gröna after sitting the last two ones out; which is a shame because it sure is a lot of fun to experiment and ~think outside the box~ around the chosen. For November CABBAGE is on the menu which is a reasonably large family of vegetables.
Myself, I chose to go with cauliflower to create a creamy sauce for a mac and cheese. (Or in this case, more like mac n’ yeast!) I have done a similar vegan mac before, but this time I changed things up a little – with great results! As it turns out, blended with oat cream and nutritional yeast Cauliflower makes a B-E-A-UT-I-FUL thick & creamy sauce. Furthermore, it contains no cashew nuts which is a bonus because it is not very likely you will find a pack just laying around your kitchen.
You can either eat it straight over your hot pasta, or bake it in the oven sprinkled with some breadcrumbs. Great autumny comfort food or just for those trying to trick their wee ones into eating more veg.
CAULIFLOWER MAC N’ YEAST
→ pasta of choice
→ 1 cauliflower head
→ 2 carrots
→ 1 pack oatly ~~ à 250ml
→ 1 dl nutritional yeast
→ 1 brown onion
→ 2-3 garlic cloves
→ salt, pepper
→ nutmeg (opt.)
→ paprika powder (opt.)
→ turmeric (opt.)
→ dijon mustard (opt.)
1. Cook pasta according to package instructions
2. Chop carrots + cauliflower into smaller pieces; boil until tender (10-15 minutes)
3. Fry onions + garlic in saucepan until soft and golden brown
4. Add vegetables, spices and oat cream in food processor and mix well to combine.
5. Adjust seasonings to taste.
→ Eat your cheese sauce poured over pasta, alternatively add pasta into oven proof dish, pour sauce over sprinkle with bread crumbs and cook for ~30 minutes at 200°C.
For more cauliflowery things, check out:
◊ Cauliflower Sushi
◊ Hot Cauliflower Buffalo Wings | with Vegan Tzatziki.
It seems to be a “quick and simple meals” themed week, but I guess that symbolizes my life at present fairly well. I had time to both cook + eat this during my one-hour-between-tutorials-break, which of course is super convenient!
The dish in itself if fairly bulletproof – the only thing that can go wrong is possibly overcooking the pasta. Or using too little basil. God forbid.
→ one ripe avocado
→ some garlic cloves
→ olive oil
→ lemon juice
→ salt + pepper to taste
Also worth considering for topping:
→ Nutritional yeast
→ roasted sunflower kernels
1. Cook the pasta according to instructions. 2. Meanwhile, combine garlic and basil in a food processor. 3. Add avocado, olive oil and lemon juice in with the garlic + basil mince. 4. Drain the pasta, return it to its pot and combine it with the avo-sauce. 5. Taste with salt + pepper, then serve with whatever toppings you desire
Do not that since avocado oxides rapidly it is best eaten fresh, but if you have some leftovers makes sure to store it in an air tight container!
For me of course topping with nutritional yeast is not for consideration, it is mandatory!