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


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)


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  🙂


Cherry & Apple Flapjacks

image.jpegI love flapjacks. Flapjacks are one of my favourite treats and lately, I have been craving them like mad: oaty, buttery and sweet, I wouldn’t trust anyone who didn’t like them. They are also easy to make and that makes me very, very happy.



I was going to leave these flapjacks plain: they are good as they are, but I decided to coat them in chocolate too, just for that extra cherry on top ya know 😉



  • 2 Cups Rolled Oats
  • 1/4 Cup Sliced Cherries
  • 1/3 Cup Apple Sauce
  • 1 Tbsp Chia Seeds
  • 2 Tbsp Vegan Butter
  • 2 Tbsp Coconut Syrup
  • 2 Tbsp Raw Cane Sugar or Sweetener
  • 2 Tbsp Ground Almonds
  • 2 Tbsp Chopped Nuts (optional)
  • 2 Tsp Vanilla Extract


  • 50g Melted Dark Chocolate
  • 45ml Almond Milk


Pre-heat oven to 175c (fan assisted)

Place the chia seeds in a cup with 3 tbsp of water and stir. Leave the chia seeds soak up the water for 10 minutes.

Add the oats, syrup and apple sauce to a bowl and combine thoroughly.  Cut the vegan butter into smaller chunks and using the back of the spoon, mash it into the oats.

Stir in the chia seed egg, ground almonds, sweetener and sliced cherries and combine the ingredients well.

Now place the flapjack mix into a brownie tray or loaf tin and press the mixture firmly into the pan.

Pop the flapjacks into the oven and bake until they are brown – around 10minutes.

Remove the flapjacks and leave them to cool.

Melt the dark chocolate and stir in the milk

When the flapjacks are cool and hard, cut them into bars, or squares, dip the tops in the  chocolate and place them in the fridge to set.

For more vegan ideas follow me on Instagram.


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