Pasta in a Basil Cream Sauce

creamypasta1Just like the majority of the world, I adore pasta and it has taken me a long time to fully feel comfortable eating this carby meal once again. But, I think we can all agree that there is nothing better than to cwtch up after a long day and indulge in a big bowl of pasta; especially as Autumn is just around the corner and those dreary evenings are fast approachingBasilMy favourite pasta dish has always been cream-based with lots of garlic and basil: it’s rich, indulgent and satisfying and makes me one very happy welsh girl. Thankfully, going vegan didn’t mean that I had to sacrifice on any of my favourite foods which is why I can still enjoy this creamy pasta as a vegan. Top it off with some vegan cheese and a side of homemade garlic bread and you have yourself a delicious vegan meal that would satisfy any carb cravingpasta-2

Ingredients 

Serves 2 

  • 2 Cups Fusilli Pasta (or any other pasta with texture)
  • 1/2 Carton Soy Cream
  • 250ml Dairy Free Milk (I used Cashew)
  • 2 Cloves Garlic
  • 1 Tbsp Dry Basil
  • 4 Sundried Tomatoes
  • 250g Cooked Broccoli
  • 2 Cups Fresh Spinach
  • 1/2 Large White Onion
  • 2 Tsp Cornflour
  • 4 Tbsp Cold Water
  • 1/2 Vegetable Stock Cube
  • 2 Tbsp Nutritional Yeast
  • Salt to Taste
  • Fresh Basil For Garnish (optional)

Directions 

Start by boiling the pasta and broccoli per instructions on the packet and cook until its to your satisfaction.

While you’re waiting for the pasta to boil, heat a sautee, or frying pan on a medium heat.

Peel and finely chop both the white onion and garlic; spray the pan with a little low-fat cooking spray and toss the chopped ingredients into the hot pan — proceed to cook both the onion and garlic until they start to soften.

Now you can add the soy cream, milk, stock cube, basil and two cups of pasta water to the pan and cook for 5 minutes – make sure you stir occasionally.

Place the two teaspoons of cornflour into a cup and combine it with the cold water; before stirring it through the cream sauce to thicken. Leave the sauce to simmer for 5 minutes on a medium heat – stir occasionally

Lastly, cut up the sundried tomatoes and combine the remaining ingredients and pasta with the cream sauce.

For more vegan ideas follow me on Instagram 

For a full day of eating as a vegan – check out my short video on Youtube  🙂

 

Crispy Avocado Frankenstein Fingers

imageHalloween is just around the corner and I have conjured up some scabtastic, crispy avocado Frankenstein fingers just in time for those Halloween parties –  dipped in tomato sauce, you will never know the difference 😉 OK. Obviously you will because the Frankenstein fingers are bloody delicious, even Frankenstein himself would be impressed.

It has taken me a long time to appreciate the taste of avocado: it has always been one of those foods that I have always wanted to like because of it’s health benefits and healthy fats, but the taste and texture is just too overpowering for me. I think it’s the soft, slimy texture of the avocado that sends my gag reflexes into overdrive. I know. I know. It’s not very classy of me, but I have tried adding avocado to most food and I always end up resenting myself for it.

I was first introduced to avocado fries by my sister at the beginning of the year: she had tried them on a trip to paris. I wasn’t sure about them when she first offered one to me:  the slimy texture still haunted me from my previous attempts of the fatty fruit, but she assured me that I would love them. Against my better judgement I attempted one of the green fingers she was trying to entice me with, all the while sceptical. Although, lo and behold, as much as I hate to admit it, she was right. I was pleasantly surprised – they were delicious and the crunchy texture from the breadcrumbs detracted from the slimy-ness of the avocado, making it an absolute joy to eat. However, It wasn’t until lunchtime today that I actually made a batch of avocado fries myself: I woke up with a craving for some crunchy fingers, dipped in hot tomato sauce and I just so happened to have bought two avocados last week – it was almost fate.

I knew I wanted my avocado fries to have plenty of flavour, with just a hint of avocado sneaking through and I needed them to have the crispiest coat an avocado had ever been encrusted in and I think I succeeded. Actually, I know I succeeded because these fingers were better than delicious, they were all kinds of moreish and it was one of those rare moments in my life, where I actually wanted to pat myself on the back because boys and girls…I had created a monster – make that a delicious monster: crispy avocado Frankenstein fingers. Had I not been lazy, I would have definitely made myself a second batch, which I think makes it’s safe to say that I have finally found a way to appreciate avocados and after you try these Frankenstein fingers, you will too.

Ingredients

  • 1 Large Avocado
  • 2 tbsp Lemon Juice
  • 1/2 Cup Cornflakes
  • 1 Slice of Wholemeal Bread
  • 1 tsp Chilli Flakes
  • 1 tsp Coriander Leaf
  • 1/2 tsp Garlic Powder
  • 1 Egg White
  • Salt to taste

Directions

  • Add the bread to a processor and blend until you ave breadcrumbs.
  • Next, slice your avocado in half lengthways and gently scoop out the flesh with a spoon – cover the avocados in lemon juice to stop them from oxidising and proceed to slice the avocados into long fingers.
  • Crush the cornflakes with your hands, just to make them a bit smaller; add in the garlic, coriander and chilli.
  • Separate the yolk from the egg white, add the salt to the white and whisk it for a few seconds, before dipping an avocado finger into the egg white, then into the breadcrumbs, and finally into the cornflakes – make sure the finger is coated evenly, then place it onto a baking tray lined with greaseproof paper and proceed with the method until all avocado fingers have been coated.
    • Now pop the Frankenstein fingers into the oven and bake for 10 minutes. Serve with some spicy ketchup and enjoy! I assure you, that they will blow your mind!

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