Pasta Dishes
Smashed Tomato & Courgette Noodles
Chow Mein & Carrot Noodles
Mac & Cheese
Pad Thai
Spaghetti Bolognese
Lentil & Quinoa Bolognese
Cheese and Spinach & Tomato and Basil Tortillini
Pasta Al Pomodoro
Pasta Alle Verdure
Rotolo Di Pasta
Fresh Pasta
Taco Pasta Bake
Carbonara
Thai Pasta Salad
Delicious Orzo
Stuffed Munchkin
Spaghetti Bolognese
Serves 8
Ingredients
2 Cups Vegan Mince “Meat” - See recipe
1 Broccoli - Cut into small florets
1 tin Chickpeas - Drained & Rinsed
3 Large Carrots - Peeled and cut into 1cm size pieces
2 Cups Cherry Tomatoes (roughly ½ a small punnet)
1 Tin Chopped Tomatoes
1 Pepper - Cut into 1cm size pieces
2-3 gloves Garlic - Minced
1 Onion - Diced
1 tbsp Vegetable Oil
Spaghetti to serve
Method
Heat the vegetable oil in a large frying pan, add the carrots and cook for 3-4 minutes or until the carrots start to soften.
Add the pepper, onion, garlic and broccoli and cook for another 1-2 minutes.
Add the vegan mince, chickpeas, chopped tomatoes and cherry tomoatoes. Simmer for roughy 15 minutes or until your spaghetti has cooked.
Serve with spaghetti or pasta.
Enjoy!
Lentil & Quinoa Bolognese
Serve 4
Ingredients
1 tbsp Olive Oil
300g Chestnut Mushrooms - Diced
1 Carrot - Peeled & Diced
2 Celery Stalks - Diced
1 Onion - Diced
1 tsp Oregano
1 tin Chopped Tomatoes
500ml Vegetable Stock
100g Red Lentils - Cooked
100g Quinoa - Cooked
4 tbsp Nutritional Yeast
2 Cloves Garlic - Minced
2 tbsp Tomato Puree
Spaghetti to Serve
Method
Heat the olive oil in a large pan and fry the mushrooms until caramelised.
Add the carrots, celery, onion and oregano and cook for a furth 5-10 minutes or until the veg has softened.
Add the chopped tomatoes, stock and tomato puree.
Simmer for 20 minutes or until the sauce has thickened.
Serve with spaghetti; spread the bolognese over the top of the spaghetti and then sprinkle a tbsp of nutritional yeast over each meal.
Enjoy!
Cheese and Spinach & Tomato and Basil Tortellini
Ingredients
Pasta dough;
1 ½ Cups Plain Flour
½ - 1 ½ Cup Warm Water
¼ tsp Salt
¼ tsp Turmeric - For colouring
1 tbsp Olive Oil
Olive oil for rising
Filling; These fill half the tortellini each, if you just want one flavour double the recipe.
½ Cup Spinach - Cut as small as possible
1 Cup Cream Cheese
and
½ Cup Sundried Tomatoes
2 tbsp Basil
Sauce; Optional
1 tbsp Olive Oil
2 tbsp Water
1 tbsp Butter
¼ tsp Garlic Powder
1 Cup Spinach
Method
Pizza Dough;
Sift the flour and turmeric into a large bowl.
Add the salt and mix to combine.
Add the oil and mix with a fork.
Slowly add a little water and mix. Add 2-3 tbsp at a time. Mix with a fork till fully mixed in and then do the next few tbsp. Once it starts to look doughy use your hands to knead.
Once your dough flour is fully incorporated into the dough, you may not need all the water, knead with your hands for a few minutes to create a smooth dough ball.
Lightly oil a bowl, place the dough inside, cover with cling film and place in the fridge for 45 minutes.
Filling;
Cheese & Spinach
Soften the cream cheese
Add the spinach and mix well
Tomato & Basil
Put the tomatoes and basil in a blender. Blitz until smooth.
Making the pasta;
Cut the dough into 4-6 pieces. Do one piece at a time so the rest doesn’t get dry. Once made, place the pasta on a plate with baking parchment and cover with a clean tea towel until finished.
If you are using a rolling pin, roll the dough as thin as possible. You should be able to see through it.
If you are using a pasta machine go up to number 8, the one before the last one. You should be able to see your fingers but it won't be too thin.
Roll one lot of pasta out, use a 3” circle cutter to cut as many as possible out.
Place 1 tsp of filling in the center of the circle.
Use your finger to spread some water over half of the circle.
Pull one side of the pasta over the filling and press onto the other side. Press hard enough to seal it.
Face the pasta up, so the bit you just pressed together is at the top.
Place a thumb, gently, against the filling at the bottom.
Gently press up and bring the ends down a little.
Pull the ends round the front to meet and press together to seal them.
Do this with all the pasta. If it’s hot, place the completed ones in the fridge so the filling doesn’t melt.
Once completed boil a large pot of water, sprinkle 1-2 tsp of salt in the water.
Once boiling add the pasta into the water.
Boil for 3-4 minutes. The pasta should float to the top.
Drain using a slotted spoon, the pasta is soft so I wouldn’t use a colander if possible.
Sauce;
You can finish the pasta off by frying it in a final sauce.
This is optional but I highly recommend you try it.
Put all the ingredients in a frying pan.
Fry until all the ingredients are melted.
Add the tortellini for roughly roughly 3 minutes to cover in the sauce.
Serve
Enjoy!
Makes roughly 30
Pasta Al Pomodoro
Serves 4
Ingredients
1 Medium Carrot - Finely Diced
1 Medium Onion - Finely Diced
1 Stalk Celery - Finely Diced
1 x Tin Chopped Tomatoes
250g Pasta 60g Butter
Salt to taste
Nutritional Yeast (Optional)
Method
Fry the onions until softened.
Add the carrots and celery until lightly coloured
Pour in the tomatoes, season and reduce to a medium heat for 20-30 minutes, until it has thickened
Boil the pasta for 8-10 minutes or until al dente.
Strain the pasta and add to the sauce, toss to cover.
Sprinkle nutritional yeast if using.
Serve
Enjoy!
Pasta Alle Verdure
Serves 4-6
Ingredients
250g Spaghetti
2 Red Peppers
30g Butter
Salt & Pepper
4 tbsp + more for roasting Olive Oil
1 Clove Garlic - Minced
¼ Cauliflower - Cut into small florets
½ Broccoli - Cut into small florets
1 Green Pepper - Diced
Food colouring of choice for spaghetti
Method
Preheat the oven to the highest heat.
Roast the red peppers with a little oil, roughly 5-10 minutes or until the skin is charred all over.
Place in a bowl, cling film and cover for 20 minutes to steam.
Remove the skin and deseed the pepper.
Blitz the pepper, butter and seasoning.
Boil a saucepan of water and boil the spaghetti until soft enough to eat.
While the pasta is boiling fry the oil on a medium-high heat.
Fry the garlic until it sizzles
Add the broccoli, cauliflower and green peppers until softened.
Colour the spaghetti;
Strain the spaghetti
Place the pasta in a sandwich bag, if you want to make several colours split into several bags.
Pour some food coloring in each bag, hold the end so nothing can spill out and shake the bag until the spaghetti is completely covered.
Finishing the dish;
Place the spaghetti back in it’s saucepan then add the vegetables and sauce.
Mix together to make sure everything is covered in sauce.
Serve
Enjoy!
Rotolo Di Pasta
Makes 10-13
Ingredients
Pasta;
3 Cups Plain Flour
1-1 ½ Cup Warm Water
¼ tsp salt
¼ Turmeric (Optional)
1 tbsp Olive Oil
Filling;
1-2 Cups Spinach
1 Cup Grated Cheese + More for the top
2 tbsp Nutritional Yeast
Bechamel Sauce;
30g Plain Flour
30g Butter
½ - 1 Cup
Burro E Pomodoro;
1 x 400g Tin Chopped Tomatoes
50g Butter
½ Onion - Peeled
Method
Pasta;
In a large bowl sift the flour, salt and turmeric.
Add the oil and mix with a fork
Add a little water at a time and mix it in until you create a dough.
Knead to create a smooth dough.
Place in a lightly oiled bowl, cover with cling film and place in the fridge for 45 minutes.
Burro E Pomodoro;
Place all ingredients in a small saucepan.
Simmer over a low heat until the sauce thickens 30-40 minutes.
Take off the heat, remove the onion and cover until needed.
Bechamel;
In a small saucepan, melt the butter on a medium heat.
Add the flour and whisk constantly to create a roux
Still whisking constantly add the milk a little at a time until your mix is a custard like consistency.
Take the pan from the heat and place baking parchment over the top of the roux, touching the surface, to prevent a film developing.
Constructing;
Roll your dough into a large rectangle, roughly 10 cm width and length until it’s about ½ cm thick.
Cut the excess off to create your rectangle.
Place a layer of spinach across the whole of the pasta and then about a cm from the edge place your grated cheese lengthways along from one side to the other.
Sprinkle your nutritional yeast over the cheese.
Roll the pasta up into a long roll, like a swiss roll.
Use a little water to wet the edge and press gently pinch a little if needed, to seal the edge up.
Boil a large saucepan of water.
Place the roll on a muzzie or tea towel.
Roll the muzzie around the pasta tightly and tie the edges. I used sandwich bag ties.
When the water is boiling, place this in the boiling water, gently press it down so it is below the water and leave for 20 minutes. If you don’t have a large enough pot for the whole thing you can curl it round, which is what I did, or cut it in half and use 2 muzzies.
Preheat oven 180C
Prepare a large baking tray with baking parchment.
Carefully remove the pasta from the saucepan, unravel the pasta and place on a chopping board.
Working quickly, as the cheese will have melted slightly, chop into 1-2” slices and place flat on the baking tray.
Place a tsp of burro e pomodoro in the center of each roll.
Spread a tsp - 1 ½ tsp of bechamel over the top of each roll.
Sprinkle more melted cheese over the top if you would like.
Bake in the oven for 15 minutes.
Serve
Enjoy!
Fresh Pasta
Ingredients
3 Cups Plain Flour
½ - 1 ½ Cups Warm Water
¼ tsp Salt
¼ tsp Turmeric (optional)
1 tbsp + more for greasing Olive Oil
Method
In a large bowl sift the flour, salt and turmeric. Mix to combine.
Add the olive oil into the middle of flour and mix with a fork.
Add the water a little at a time to create a dough. Use your hands to knead into a smooth ball.
Lightly oil a bowl, place the dough inside, cover with cling film and place in the fridge for 45 minutes.
You can now roll this out with a rolling pin or a pasta machine. Thickness depends on what type of pasta you would like to make.
I recommend doing quarter at a time so the dough doesn’t get to dry.
Cut to whichever shape you would like.
To cook;
Boil a saucepan with a little salt.
Once at boiling point, add your pasta and cook for 3-5 minutes.
Serve
Enjoy!
Serve 4-6
Carbonara
Serves 2
Ingredient
Cheese Sauce;
25g Plain Flour
25g Butter
½-1 Cup Milk
½-1 Cup Grated Cheese
1 tbsp Nutritional Yeast
¼ Cauliflower - Cut into small florets
Mushroom Bacon - Check out our recipe here
Salt & Pepper to taste
1 Tin Sweetcorn - Drained
100g Spaghetti
Method
Boil your spaghetti according to the packet.
Add your cauliflower to the spaghetti and boil for the same length of time.
While the spaghetti is boiling make the cheese sauce;
In a small saucepan melt the butter.
Once melted add the flour and immediately mix to create a roux.
Add the milk ¼ cup at a time and mix in.
Do this until you have reached the consistency of a yoghurt.
Add your cheese a little at a time.
Mix in until melted.
Season to taste.
Taste the mix to decide if it’s cheesy enough, add more if you want.
If the mix is thicker than you would like add a little more milk.
Drain your spaghetti and cauliflower.
Add the mushroom bacon and sweetcorn to this and mix to combine.
Pour the cheese sauce over the top and mix it in until fully combined.
Season to taste
Serve
Enjoy!
Delicious Orzo
Serves 7
Ingredients
4 tbsp Butter
3 Cups Orzo
4 ½ Cups Vegetable Stock
1 Cup Onions - Diced
5 Garlic Cloves - Minced
2 Peppers - Diced
1 ½ Medium Carrot - Diced
½ Large Courgette - Diced
¾ Cup Nutritional Yeast
1 Cup Milk
1-2 tsp Salt
½ tsp Ground Pepper
½ tsp Parsley
Juice from 1 Lime
Method
Melt 2 tbsp Butter in a large frying pan or wok if you have one
Add the onions, garlic, carrots and orzo.
Stir continuously for about 5 minutes or until the otzo has started to brown a little.
Slowly add the veg stock, bring to a boil and add the pepper and courgette.
Simmer for 15-20 minutes, stirring occasionally, until the orzo and carrots are completely cooked.
Add boiling water ½ Cup at a time if the mix is a little too dry.
Stir in the last 2 tbsp butter, milk and yeast.
Add the salt, parsley, pepper and lime juice.
Let cook for 1-2 minutes
Serve
Enjoy!
Stuffed Munchkin
Serves 3
Ingredients
4 Munchkins - 1 Diced the rest hollowed
100g Orzo
½ Pepper - Diced
200g Cream Cheese
2 tsp Chives - Dried or Diced if using fresh.
Method
Preheat the oven 180C
Place the orzo and diced munchkin in a pot of boiling water. Cook to the orzo packets specifications.
Place the remaining 3 munchkins in the oven for 10 minutes or until they start to soften.
3-5 minutes before the orzo is cooked, add the pepper.
Drain the water from the pot.
Mix in the cream cheese and chives. Season to taste
Fill the munchkins to the top.
Place in the oven for 5-10 minutes or until the munchkins are soft enough to eat
Serve
Enjoy!
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