This pasta is so easy, and it keeps really well. I can make a massive batch and eat it for lunch for four days, so it’s definitely on my back-to-uni meals list for when I leave in September. It also uses ingredients you can keep at the back of the cupboard for when you really can’t be bothered leaving the house to food shop…
Ingredients (serves 4)
- 400g pumpkin puree
- 250ml light coconut milk
- 1 medium onion (or a dried onion seasoning to taste)
- 250g pasta (this is a dried weight of about 60g per person. If you’re feeling hungrier then up it to 75g per person)
- Salt and pepper to season, to taste
- Nutritional yeast flakes, to taste
- OPTIONAL: Dried Italian herbs
- Add the onion to a large pan and lightly fry until golden.
- Add in the pumpkin puree and coconut milk, then stir together. Simmer over a low heat for 5 minutes.
- After 5 minutes boil some water in a pan and add in the pasta. Cook until al dente (cooked, but still slightly firm when you bite into it – this takes about 4-5 minutes)
- Drain the pasta and add into the sauce. Stir and heat through. Season well and plate up.
- Sprinkle with nutritional yeast and add more seasoning if needed.
Last year I baked alongside GBBO each week and posted the recipe here, creating something for the majority of the time the show was airing. This year I’ve decided to completely ignore whatever everyone else is doing, and just give you some random baking that I personally like eating each week. Starting with these fool-proof brownies topped with peanut butter.
The basic recipe is the recipe my brother and I would make with my mum when we were small. Very little batter was actually baked. I think the recipe came from a Blue Peter episode years ago (and I mean years ago, because I was never a Blue Peter fan, so it must’ve come from when my mum was young). But how do you make a good thing better? You add nut butter, that’s how… Continue reading
When Starbucks send out an email telling you Pumpkin Spice is soon to be back on the menu, you know that it is time to start formulating pumpkin everything. If you want you can check out my version of a Iced Pumpkin Spice Latte smoothie, or an easy Pumpkin Bread recipe, or a Pumpkin Pie Baked Oatmeal with Cheat’s Salted Caramel, but this year we’re making Pumpkin Spice French Toast.
I know the amount of spice in pumpkin spice is a pretty personal thing, so in this recipe you’ll be adding as much or as little as you like. You won’t need a tonne of different spices either, just ground cinnamon, and ground mixed spice. They do all of the work for you. I mention this below, but I really do recommend you try get hold of soda farls to make this. I got mine from Asda when I did the weekly food shop, and they’re great buttered with soup, so trust me, you will use the rest of the pack up.
As I said over on Instagram (if you haven’t visited my account, then check it out here), I keep seeing PB&J burgers at every restaurant I pass which exclusively serves burgers. Unfortunately, they are never a vegetarian burger for some reason.
I think the reason this combo is rarely a restaurant option is because most burger joins have burgers made from actual veg, instead of ones using mycoprotein or TVP. Sometimes you want something that’s more of a blank canvas though, and I think an actual veg burger would make this combination a little too stodgy. So instead of waiting for my perfect burger, I decided to assemble one for myself (if only you could do that with other things). It happened to go really well… Continue reading
I’m having a bit of a love affair with pasta at the moment. I don’t know where it has come from, all I know is that if it contains pasta, I shall eat it. You know what goes really well with pasta? Fresh herbs. And chilli. And balsamic vinegar. And, surprisingly, avocado.
I usually opt for a spicy tomato, pesto, or even butter-based sauce, and am generally not a fan of creamy concoctions coating my fusilli. Avocado is just the right kind of creamy though. Its also a great substitute if you’re a vegan who misses creamy sauces, but obviously isn’t going to be pouring carbonara sauce over your pasta any time soon.
You can always add extra vegetables or some quorn, chicken, meat substitute, or fish into this pasta dish- but try it as it is at least once, because sometimes keeping it simple is best… Continue reading
Have you ever seen a title with three more beautiful ingredients within it? I think not.
These pancakes are super simple and fast to make- you can even make the batter and leave it in the fridge overnight, ready to chuck into a hot pan in the morning. At the moment – just on the side- I’m liking to cook my pancakes and anything else in a pan with a bit of coconut oil. Mainly because I have a jar of coconut oil that is close to going off, because I’m not normal a fancy oil kinda gal. It does give a nice taste to pancakes though. So if you have a jar of long-forgotten spur-of-the-moment-purchased coconut oil, you know what to do. Continue reading
A simple and delicious recipe for you all today. Butternut squash is a massively under-used veggie, considering its something so delicious. It feels like it’s somewhere between a sweet potato and a pumpkin flavour-wise.
This butternut squash recipe requires minimal prep, and you can then just leave it to look after itself in the oven. Even though butternut squash may seem a bit autumnal, its great added to big salads in summer- which is why I’m giving it to you now. You can also use this root veg as a side in any meal where you would usually use sweet potato, and so make it all year long. I personally love it with omelettes and greens, or veggie burgers and a side salad topped with feta…
Ingredients (serves 3-4)
- 1 medium butternut squash, end removed, seeds scooped out, and flesh cut into small chunks
- Balsamic vinegar (NOT “balsamic dressing”), approx. 2tbsp
- Chilli flakes, to taste (I went with about 2tsp)
- Salt, to taste
- Black pepper, to taste
- Italian herbs 1tsp
- 2 garlic cloves, VERY finely sliced