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  🙂

 

‘Corned Beef’ Hash with Fried Egg & Toast

EB09DE79-2A1F-40DE-B467-FB9B74FFD2F2Were you a person who enjoyed a hearty corned beef hash before you crossed over to the vegetarian side? Yeah. Me either, but I was watching Diners. Dives & Drive-Ins on the food network the other night and someone had made this exact dish, as a carnivore meal. I couldn’t remember the ingredients as it was 3am, so I threw this together this morning using leftover potato mash, cauliflower and peas; which my family had left  from a dinner last night. Even though this was made with Quorn mince, I didn’t think I was going to enjoy it as much as I did. Thankfully Quorn mince is a lot more visually appealing than corned beef and a lot tastier, as well as being vegetarian – I couldn’t live without it.  I don’t like to toot my own horn often, but my vegetarian ‘corned beef’ hash was full of flavour and didn’t require any additional sauce either, as the yolk acted like a natural sauce and when each element was spread on some warm, buttered wholemeal, crusty bread, this was definitely one meal I didn’t want to end in a hurry and the best part of all was that I didn’t feel bloated after it either.

This ‘corned beef’ hash is extremely simple to make too and providing you are using leftover vegetables, it’s fairly quick to make  –  I made this in 20 minutes. You can also replace the potato mash with cauliflower mash if you prefer and use whatever vegetables you have really. This doesn’t even have to be served as a big hash: you could make burger sized cakes with them too. I don’t have children myself and the future looks bleak for me, but I think this is definitely a good way to get those little tykes to eat their veggies, while getting a decent amount of protein too and you could even add a little more grated cheese over the top of the hash; if they are anything like me, they will devour the whole thing, or just pick the cheese off 😉

Serves 2

Ingredients

  • 200g Mashed Potato
  • 100g Cauliflower Mash (cooked)
  • 100g Garden Peas (cooked)
  • 1 Large Spring Onion
  • 150g Quorn Mince (defrosted)
  • 35g  Low-fat Cheese
  • 1 Free Range Egg White
  • 1 Heaped Tsp Chopped Garlic
  • Handful Fresh Rosemary
  • 1/2 tsp Chilli
  • 5-10g Butter
  • 1/4 Tsp Sea Salt
  • 1 Free Range Egg
  • 2 Slices Wholemeal Bloomer Bread (optional)
Directions
  • Heat a non-stick pan or skillet with the butter, on a medium heat.
  • Add all of the ingredients into a mixing bowl (minus the last 2 ingredients) and combine the ingredients evenly. You will need to grate the cheese and garlic, and chop the rosemary too before adding to the bowl.
  • When your pan is hot enough, spoon half of the mixture into an 8′ frying pan, pat it and form it into a circle and cook on both sides until golden brown.
  • Place your bread into a toaster or under a grill, then with the leftover butter, butter the toast.
  • Pop the hash onto a plate and keep it warm with foil or in an oven with the heat down low.
  • Crack the egg into the pan, place a lid over the top and cook until all the albumen has turned white.
  • Plate up and enjoy.

For more recipes, reviews and ideas follow me on Instagram: @Happy.Hungry.Healthy or for Twitter: HungryWelshGirl for my ramblings.

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