Spaghetti Lentilgnese.

DSC_0343I 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
and
2. be generous with the amount of curry paste added… (Go curry paste or go home!)
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SPAGHETTI LENTILGNESE.

→ 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.
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More pasta suggestions:

Simple Pea + Mint Pasta Sauce.
Mushroom Pasta Veganara.
Cauliflower Mac n’ Yeast

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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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