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Dinner

Olive and Courgette Pasta

Posted on July 25, 2023

Let’s Make Olive and Courgette Pasta

This 10 minute olive and courgette pasta is so quick and easy to make. This recipe is naturally vegan and can be adapted to add more veggies depending what is in season. There is minimal chopping involved to make this week night staple with just a few ingredients to make. It’s perfect when you need something delicious, comforting but without fuss in the kitchen.

What’s in this 15 minute recipe?

Olives- The easiest way to inject flavour to a pasta dish is olives. I’m using Kalamata olives but you can use whatever you have in the fridge, or your favourite flavour. They’re naturally salty and bursting with flavour to work with that pasta.

Tomato Puree- The tomato puree is a great base to the bucatini which is fried off with garlic and shallots. It helps bind the ingredients to the pasta.

Pasta- Bucatini is used in this recipe but you can use spaghetti or whatever you have in the cupboard. Be sure to save some of that pasta water to add back into the sauce, to give a glossy texture.

Courgette- There’s no better way to use courgettes in summer then in pasta recipes. They are chunky, crunchy and give a great texture against the creamy sauce and pasta.

Fresh herbs- This is a game changer for pasta, if you have fresh thyme and basil, it works perfectly in this recipe.

Cooking Tips for the Pasta:

Don’t overcook- The pasta only needs around 8-10 minutes of boiling. Add into boiling salted water, pop the lid on ad leave to bubble until al dente. Don’t forget that pasta water!

The Courgette doesn’t need long- To prevent slimy courgettes, they don’t need to fry for long in the sauce. They work best when they’ve got a bit of crunch to them so don’t overcook.

Season to perfection- The key to good pasta is to season as you go. Salt the water when boiling the pasta. Season the tomatoes and courgettes, then season before serving. Nutritional yeast is a fantastic ingredient that acts like a vegan parmesan, it has a nutty and cheesy flavour. Lather loads of nooch onto the dish before serving.

If you like this recipe why not try:

Lemon and Courgette Orzo

15 Minute Tomato Orzo

Easy Roasted Tomato Soup

10 Minute Hummus Linguine

Olive and Courgette Pasta

This 10 minute olive and courgette pasta is so quick and easy to make. This recipe is naturally vegan and can be adapted to add more veggies depending what is in season. There is minimal chopping involved to make this week night staple with just a few ingredients to make. It's perfect when you need something delicious, comforting but without fuss in the kitchen.

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Prep Time 5

Cook Time 9

Servings 2 people

Ingredients

200 g pasta bucatini
1 large garlic clove finely diced
2 shallots finely diced
1 tbsp olive oil
3 tbsp tomato puree
100 g pitted olives of choice
1 large courgette diced
handful fresh basil and thyme
salt and pepper to taste
3 tbsp nutritional yeast sub for plant based parmesan

Instructions

Start by getting a pot of salted water on to boil, when bubbling add the pasta and cook til al dente
Finely chop the garlic and shallots then add to a large pan with a drizzle of olive oil, after around 4 minutes of frying add the tomato puree, loosen with a few spoonfuls of pasta water
Roughly chop the olives and courgette then add to the pan with the tomato puree, the leaves from the fresh thyme and fry on a medium to high heat for a further 5 minutes
Using thongs take the cooked pasta (bucatini) and add to the pot with the olives, stir through adding a few spoonfuls of the pasta water to create a delicious and glossy sauce
Season to perfection by adding a really good portion of salt and pepper, garnish with the fresh basil leaves then lather with nutritional yeast (or plant based parmesan) and enjoy

Video

https://www.instagram.com/p/CvIJhz1tH3W/

15 Minute One Pot Gnocchi

Posted on July 20, 2023

15 Minute One Pot Gnocchi

This easy 15 minute one pot gnocchi recipe uses tomatoes, garlic, gnocchi and herbs to make a speedy dinner. It’s vegan friendly and can be easily adapted to add more veggies if you want.

What’s in this one pot gnocchi?

Tomatoes- These add such a bold flavour so keep your eye out for whatever is grown in season / locally for the best flavour.

Gnocchi- Fresh gnocchi is ready in about 2 minutes so perfect for a speedy week night meal. Even better it’s all cooked in one pot to save on washing up.

Tomato Puree- This will add a bit more depth and colour to the dish, mix it in with the water.

Fresh herbs- This is the key to the recipe being really fragrant, you want loads of fresh basil.

Toasted Seeds- This is another brilliant ingredient to have as it adds crunch as well as a delicious nutty flavour that compliments the tomatoes.

Cooking Tips:

Don’t drown the gnocchi – I used just enough water to cover the base of the pan to heat up the gnocchi. If you’re using dried gnocchi, you will need to add a little more water as it will need to absorb.

Season to perfection – a top tip is to season as you go, you want a good pinch of salt and pepper to really highlight all the flavours.

If you like this recipe why not try:

Harissa Tomato Gnocchi

Creamy Vegan Cheese Gnocchi

Pea Shoot Pesto with Gnocchi

15 Minute One Pot Gnocchi

This easy 15 minute one pot gnocchi recipe uses tomatoes, garlic, gnocchi and herbs to make a speedy dinner. It's vegan friendly and can be easily adapted to add more veggies if you want.

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Prep Time 2

Cook Time 8

Servings 2 people

Ingredients

100 g tomatoes
1 tbsp olive oil
400 g gnocchi fresh
2 tbsp tomato puree
50 g fresh spinach
15 g fresh basil
salt and pepper to taste
3 tbsp toasted sunflower seeds optional

Instructions

Start by adding the tomatoes to a large pan with a drizzle of olive oil, place on a medium heat and leave for 4 minutes before adding the roughly chopped garlic clove
Once the garlic has cooked, add in the gnocchi, tomato puree then just enough water to cover the base of the frying pan, loosen the tomato puree then add a generous pinch of salt, pop a lid on and leave for 3-4 minutes
Roughly chop the spinach (optional step) then add to the pot along with the fresh basil and stir through, season to taste then top with toasted sunflower seeds

Video

https://www.instagram.com/p/Cu7UlkwgXp7/

Dinner Lunch & Light Bites Recipe

Courgette Lemon Orzo

Posted on July 17, 2023

What’s in this easy Courgette and Lemon Orzo?

This easy 5 main ingredient Courgette and Lemon Orzo is a perfect week night meal. It really does take 15 minutes to make, by the time the orzo has cooked. Use up those seasonal courgettes, slice up some garlic, cook the orzo and add a few herbs, a squeeze of lemon and olive oil and voila.

What ingredients do I need?

Courgettes – Perfect to use up when in season, the courgettes offer a delicious crunch to the recipe. No soggy courgettes here.

Orzo- A delicious pasta, don’t overcook, you want a little bite to it.

Pine nuts- This is such a key ingredient, substitute for sunflower seeds. The nutty flavour compliments the acid from the lemon and the fat from the olive oil.

Lemon- This is a key ingredient when mixing with the extra virgin olive oil, giving a sharp flavour. You can even grate in some lemon zest for an extra kick.

Extra Virgin Olive Oil- The better quality the extra virgin olive oil, the better the flavour. It doesn’t have to be anything fancy, by using an extra virgin olive oil will be the best fit for the dressing.

Fresh herbs- You don’t have to use dill, but the combination of dill and basil marry together perfectly.

Cooking Tips:

Don’t overcook the orzo- You want to save a little pasta water to add into the stock to give it a beautiful starchy texture. The key with orzo is to cook it till al dente, no one wants soggy pasta.

Use fresh ingredients- The fresh herbs, lemon juice and courgettes all marry together when they’re fresh ingredients.

Season to perfection- The difference between good pasta and great pasta is seasoning. Season the pot of water to cook the orzo, season the dressing and then season before eating to make sure the flavours pop.

Like this recipe, why not try:

15 Minute Tomato Orzo

Lemon Orzo Chickpea Soup

Orzo Leek and Dill Soup

Courgette Lemon Orzo

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Prep Time 3

Cook Time 12

Servings 2 people

Ingredients

200 g orzo pasta
2 courgettes thinly sliced
2 cloves garlic finely chopped (optional)
3 tbsp extra virgin olive oil the better quality the oil, the better the taste
1/2 lemon squeezed
10 g fresh herbs, mix of dill and basil
salt and pepper to taste
4 tbsp pine nuts sub for sunflower seeds
pinch chilli flakes

Instructions

Start by getting a pot of seasoned water onto boil, when simmering add in the dried orzo, leave to cook for around 10-12 minutes
Meanwhile thinly slice the courgette and fry in a drizzle of olive oil on a low heat, after 3-4 minutes add the thinly sliced garlic and lightly fry
In a small bowl mix together the olive oil, a handful of chopped fresh herbs, freshly squeezed lemon juice and season with salt and pepper, stir together
Save a mug full of pasta water from the orzo to add back to the pasta, drain the rest of the pasta water then pour the cooked orzo to the pan with the courgettes and lemon, stir through
Pour in the olive and lemon mix, stir through, add in the remaining fresh herbs, taste test adding a little more seasoning if needed
Lightly toast the pine nuts and add to the pasta and enjoy

Video

https://www.instagram.com/p/CuzohhrOC6j/

Notes

If the pasta looks a little dry, add in the saved pasta water to loosen the orzo, you want the texture to be glossy but not soggy. Pasta water is a perfect ingredient to add back to the pasta once cooked to help loosen it.

Dinner Recipe

Roasted Red Pepper Pasta

Posted on July 10, 2023

Roasted Pepper Pasta

A delicious and easy week night meal with the star of the show – roasted red peppers. This simple recipe highlights how easy it is to make a creamy sauce with vegetables. There’s no vegan cream needed for this, the roasted red peppers with the toasted sunflower seeds create the perfect sauce.

What’s in the recipe?

Roasted Red Peppers- These are the jarred roasted red peppers, but you can make your own by simply roasting 3-4 red bell peppers, then peel off the skin.

Tomato Puree- This gives the sauce a really rich orange colour, it also adds umami.

Garlic and Shallots- This is an important ingredient. You can roughly chop them then lightly fry before adding to the blender, this helps take away the harsh garlic flavour.

Sunflower Seeds- These are so much cheaper than pine nuts, but offer a nutty delicious flavour to the sauce. It thickens it whilst adding a depth of flavour.

If you like this Roasted Red Pepper Pasta, why not try

Harissa Gnocchi Recipe

Ultimate Gochujang Pasta

Creamy Hummus Linguini

Roasted Red Pepper Pasta

A delicious and easy week night meal with the star of the show - roasted red peppers. This simple recipe highlights how easy it is to make a creamy sauce with vegetables.

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Prep Time 5

Cook Time 10

Servings 2 people

Ingredients

3 shallots
3 cloves garlic
3 roasted red peppers
170 g pasta
3 tbp nutritional yeast
1 tsp dried thyme
2 tbsp tomato puree
70 g toasted sunflower seeds
1/2 lemon squeezed
80 g fresh spinach sub for frozen
1 tsp salt and pepper
2 servings dried pasta (around 200g)

Instructions

Start by getting a pot of water onto boil, when bubbling add the dried pasta with a large pinch of salt
To a blender add the roasted red peppers, nutritional yeast, toasted sunflower seeds, a good pinch of salt, pepper and dried thyme, 1/2 a lemon squeezed, the chopped shallots and garlic (option to lightly fry the onion and garlic first)
Blend until smooth, adding a little pasta water to loosen the mixture
Drain off the pasta, mix in the red pepper mix adding more seasoning if needed then add in the chopped fresh (or frozen) spinach, heat through then enjoy

Video

https://www.instagram.com/p/CuhiSHxsMiF/

Dinner Recipe

Tomato and Pesto Risotto

Posted on June 19, 2023

Delicious Tomato and Pesto Risotto Recipe

This creamy tomato and pesto risotto is perfect for all year round. It’s cheap to make as you use whatever tomatoes are in season. This risotto is made without white wine so it’s even cheaper and more accessible to make at home.

What ingredients do I need?

Tomatoes- Whatever tomatoes are in season (making them cheaper) use them! Summer is always fantastic for tomatoes with the different varieties you get.

Arborio Rice- This is risotto rice. Don’t forget to toast it in the flavours before adding a little stock at a time. You don’t want to drown it so add a bit at a time.

Pesto- This is a home made pesto using sunflower seeds, basil and olive oil. Sunflower seeds give the most delicious flavour when toasted, so don’t forget that step. Tomato and pesto risotto is such a classic flavour combination, give it a try.

Cooking Tips:

No wine? This recipe doesn’t need white wine, instead a rice wine vinegar to give the acidity. Of course you can add 150ml of white wine to this recipe if you have some kicking about. I wanted to make this recipe without just in case you don’t have that ingredient.

Don’t drown the rice- Arborio loves to be fed a little stock at a time. Wait until it’s absorbed the ladle full of liquid before adding any more.

Don’t miss out the pesto- This tomato and pesto risotto works perfectly when you have the acidity and sweetness from the tomatoes, along with the creamy nutty pesto. You can use shop bought pesto if preferred.

For the pesto- It helps to add either a vegan parmesan or my favourite – nutritional yeast.

If you like this recipe why not try

Creamy Pea Risotto

Asparagus and Shiitake Risotto

Pumpkin and Leek Risotto

Tomato and Pesto Risotto

This creamy tomato and pesto risotto is perfect for all year round. It's cheap to make as you use whatever tomatoes are in season. This risotto is made without white wine so it's even cheaper and more accessible to make at home.

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Prep Time 10

Cook Time 30

Servings 4

Ingredients

500 g vine tomatoes
280 g arborio rice
3 large cloves garlic finely chopped
2 shallots thinly sliced
2 tbsp tomato purée
1 tsp white wine vinegar
1 tsp dried thyme
900 ml stock
Salt and pepper

the pesto

4 tbsp toasted sunflower seeds
Handful fresh basil
2 tbsp olive oil
2 tbsp nutritional yeast
1/2 lemon squeezed optional

Instructions

Start by adding the tomatoes to a large pan with a drizzle of olive oil, sear on a medium heat for a few minutes before adding the shallots and chopped garlic, fry until the garlic has cooked
Pour in the vinegar, followed by the risotto rice and dried herbs and toast with the tomatoes and garlic for a minute before slowly adding in the stock (I just use boiling water and a dissolved stock cube) make sure the rice has absorbed the ladle full of stock before adding in the next
Once all the stock has absorbed, season generously with salt and pepper, taste test adding more if needed. Make the pesto by blending the ingredients together or using a pestle and mortar then stir into the tomato risotto and enjoy!

Dinner Recipe

Creamy Pea Risotto

Posted on May 18, 2023

Spring Creamy Pea Risotto

Perfect for spring, this creamy pea risotto is vegan friendly. Bright green in colour, the flavour of the peas really works with the garlic and caramelised shallots. The great thing is you can make this recipe all year round with frozen peas, but it’s a perfect spring recipe to serve with focaccia.

What’s in the recipe?

Peas- This is such a versatile ingredient as it adds a sweet flavour but can be pureed to give a good texture. You can use fresh peas or frozen, that’s the great thing about this recipe – it can be enjoyed all year round.

Vegan Cream- To give the creamiest texture, single cream (American’s use half abd half) to mix with the pureed peas.

Arborio Rice- This is the perfect risotto rice, the good tip is to add stock slowly and gradually to give it time to absorb.

Rice wine vinegar- You don’t have to use white wine to get a good risotto. For this, rice wine vinegar gives the acidity that reduced wine would. Of course if you have some white wine knocking about, get a good 250ml of it into this recipe.

Vegetable stock- Just a stock cube and boiling water will do for this.

If you like this recipe why not try:

Asparagus and Shiitake Risotto

Squash and Leek Risotto

Easy Tomato and Garlic Risotto

Cooking Tips:

Add stock slowly and gradually- to get the most out of your arborio rice, add the stock slowly so it absorbs each ladle full at a time.

Blend the peas- To get that amazing green colour, blend the peas with the cream, nutritional yeast and seasoning, then mix into the risotto. You don’t have to do this step, but it helps with the colour and texture.

Want to use white wine? Absolutely – get around 250ml of white wine in there. This recipe swaps white wine for the vinegar so make it cheaper.

Creamy Pea Risotto

Perfect for spring, this creamy pea risotto is vegan friendly. Bright green in colour, the flavour of the peas really works with the garlic and caramelised shallots.

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Prep Time 5

Cook Time 39

Servings 2 people

Ingredients

1 tbsp olive oil
2 shallots
2 large cloves garlic finely chopped
500 g frozen peas
2 tbsp nutritional yeast
200 ml vegan single cream
250 g arborio rice
1 tsp rice wine vinegar
1 l vegetable stock
Salt and pepper
3 tbsp sunflower seeds

Instructions

Start by finely slicing the shallots and frying in the olive oil on a low heat, after around 5 minutes add in the finely chopped garlic cloves and continue to fry for a few minutes
Add in the arborio rice, toast for a minute before adding in the vinegar, followed by a cup full of the stock, allow the rice to absorb then repeat the process until it has absorbed the entire 800-1l of stock
Meanwhile prepare the peas by defrosting in water in the microwave, drain then add to a blender with the nutritional yeast, a large pinch of salt and pepper and the vegan cream, blend until smooth
Once the rice has absorbed all of the stock, add the creamy pea mixture, note you may need to add a splash more water depending on the texture
Season again with salt and pepper, in a separate pan add the sunflower seeds and toast on a high heat then top the risotto and enjoy

Breakfast Dinner Lunch & Light Bites Recipe

Blistered Tomatoes on Herby Yogurt

Posted on May 16, 2023

Delicious Blistered Tomatoes on Herby Yogurt

These blistered tomatoes on a herby yogurt dip works perfectly as a sharing plate. It’s herby, zingy, vibrant and delicious as well as being a vegan friendly lunch. This is the kind of recipe where you can pop it in the middle of the table with crunchy bread or crisps and everyone dips away. This recipe is perfect for a BBQ or summer feast.

What ingredients do you need?

Tomatoes- Vine tomatoes work perfectly for this, but see what’s in season and grown locally to get the best flavour out of your tomatoes. Bonus points if they’re home grown. To blister them, fry on a high heat with good olive oil, alternatively you can bake them at 200ºC for around 15 minutes.

Yogurt- The vegan yogurt scene has come on leaps and bounds. This recipe uses a greek style vegan yogurt so it has a thick and creamy texture that works with the garlic and herbs.

Herbs- This is such a key ingredient to get all of the flavour so don’t leave this step out. Fresh dill and chives give a fragrant and delicious flavour with the yogurt dip.

Sunflower seeds- This is fast becoming one of my favourite ways to garnish a recipe. They are really cheap to buy, offer loads of flavour and usually compliment most recipes with a slight crunch.

Cooking tips:

Grate the garlic into the yogurt- no one wants to bite into a chunk of garlic, so either grate or mince the garlic. I used one of those flat bowls with a serrated edge that you can buy on holiday destinations like Greece or Italy.

Save some herbs to garnish- This helps the dish not only look beautiful but gets as much flavour out of those herbs as possible.

Toast the seeds- Toasting seeds releases a nutty and rounded flavour. If you add the seeds un toasted it won’t offer the same flavour. I promise this step is worth it.

If you like this recipe why not try:

Smashed Potatoes with Avocado Dip

Whipped Tofu Feta Dip with Roasted Tomatoes

Curried Butter Beans

Blistered Tomatoes on Herby Yogurt

These blistered tomatoes on a herby yogurt dip is a perfect sharing plate or lunch. Herby, zingy, vibrant and delicious and vegan friendly.

Print Recipe

Prep Time 5

Cook Time 7

Servings 4 people

Ingredients

2 cloves garlic
150 g vegan greek yogurt
15 g fresh chives
15 g fresh dill
250 g vine tomatoes
1 tbsp extra virgin olive oil
3 tbsp sunflower seeds
salt and pepper to taste

Instructions

Start by mincing a clove of garlic, then add to a frying pan with a drizzle of olive oil, then add the tomatoes, fry on a medium - high heat to blister the bottoms
Prepare the yogurt by mincing 1/2 clove garlic then mixing with the yogurt, mix in a drizzle of extra virgin olive oil, the chopped chives and dill (save some of the herbs to garnish at the end) season with salt and pepper and mix together
Once the tomatoes have blistered add in the sunflower seeds to toast for the final few minutes then add to the yogurt dip
Option to drizzle over harissa, then assemble the ingredients, top with the sunflower seeds and remaining fresh chopped herbs and enjoy by dipping with crunchy bread

Video

https://www.instagram.com/p/CsT60I8tBFD/

Dinner Lunch & Light Bites Recipe

Curried Peanut Butter Chickpeas

Posted on May 15, 2023

Creamy Curried Peanut Butter Chickpeas

These curried peanut butter chickpeas are perfect for placing in the middle of the table with a big pack of poppadoms, naan bread or dosa. This recipe is vegan friendly and naturally gluten free. This recipe can be served with steamed rice or as shown, in the middle of a table with everyone mopping it up with crunchy poppadom crisps.

What’s in this recipe?

Chickpeas- This legume is a great ingredient to add to recipes. Its creamy inside and works well with the crunchy poppadoms paired with the recipe.

Peanut Butter- This ingredient adds a nutty and rich flavour as well as thickening the sauce. If you haven’t added peanut butter to your curry yet, give it a go.

Garam Masala- A perfect blend of spices, if you don’t have this spice blend, swap for curry powder. This recipe is meant to be really interchangeable and suit whatever you have in your cupboards.

Coconut cream- Preferable to tinned coconut milk as you can add water to make it either thicker or thinner texture. You can of course use tinned coconut milk, but make sure it has a high fat content.

Recipe Tips:

Serve with: Best served with crispy poppadoms to contrast the creamy curried chickpeas. You can of course swap this for rice, naan or dosas, but we think the crunch works best.

Swap garam masala for curry powder- If you don’t have garam masala, don’t worry, simply swap for curry powder.

Coconut milk or cream? Cream is just the thick fatty part you get at the top of tinned coconut milk. If you can’t find this in the supermarket, simply use a high fat coconut milk from a tin.

If you like this recipe, why not try:

Curried Butter Beans

Curried Leek and Lentil Soup

Easy Chickpea and Spinach Curry

Curried Peanut Butter Chickpeas

These curried peanut butter chickpeas are perfect for placing in the middle of the table with a big pack of poppadoms, naan bread or dosa. This recipe is vegan friendly and naturally gluten free.

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Prep Time 10

Cook Time 30

Servings 4 people

Ingredients

1 tsp coconut oil
thumb sized pice fresh ginger thinly sliced
2 cloves garlic finely chopped
2 tins chickpeas including the water from the tin (400g tins)
200 g coconut cream mixed with around 500ml water
2 tbsp peanut butter
1 lime squeezed
1 tsp salt and pepper season to taste

Dried spices

1 tsp garam masala
1 tsp turmeric
1 tsp cumin seeds
1 tsp coriander seeds

Instructions

Start by heating the coconut oil in a pan then add in the cumin and coriander seeds, followed by the ginger and garlic, after a few minutes add in the tins of chickpeas
Add in the dried spices and stir through with the chickpeas, after a few minutes of frying pour in the coconut cream and water, note you might need to add a little more water to loosen the cream
Scoop in the peanut butter, squeeze a full lime into the mix and season generously with salt and pepper, taste test, adding a little more seasoning if needed
Serve with a pack of poppadoms, naan or dosa to mop up the chickpeas. You can alternatively serve this with rice

Video

https://www.instagram.com/p/CsRUUGZOz2z/

Dinner Lunch & Light Bites Recipe

Roasted Tomato and Garlic Pasta

Posted on April 20, 2023

Roasted Tomato and Garlic Pasta

Try this roasted tomato and garlic pasta for a perfect weeknight meal. Easy to make, with just a few ingredients to make this vegan friendly recipe. Toasting the seeds is essential to bring all the flavours together. Seasoning is essential to make this dish come to life, so be sure to taste test along the way.

What ingredients do I need?

Tomatoes- Using vine tomatoes for this recipe, be sure to get all the delicious juices on the baking tray as they carry all the flavour.

Garlic Bulb- You’ll only need a few cloves but roast the whole bulb, the you can use the other cloves for other recipes. Roasted Pepper & Garlic Pasta

Fresh Basil- A key ingredient to get loads of flavour in is fresh basil. Chop it up fine and scatter just before serving.

Harissa paste- This is a key ingredient to get a spice, depth and heat to the recipe. Add a little more if you want a richer flavour.

Follow my recipes on Instagram and Pinterest

Why not try:

Roasted Pepper and Smoked Garlic Pasta

Roasted Garlic Tomato Soup

5 Ingredient Garlic Spaghetti

Roasted Tomato and Garlic Pasta

Try this roasted tomato and garlic pasta for a perfect weeknight meal. Easy to make, with just a few ingredients to make this vegan friendly recipe.

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Prep Time 5

Cook Time 30

Servings 2 people

Ingredients

400 g vine tomatoes
1 bulb garlic
1 tbsp olive oil
15 g fresh basil
1 tbsp tomato puree mixed with 2 tbsp water
1 heaped tbsp harissa paste
1 tsp salt & pepper
2 portions spaghetti

Top with:

4 tbsp toasted sunflower and pumpkin seeds

Instructions

Preheat the oven to 180ºC (fan) and prep the tomatoes by playing them on a baking tray, drizzle with olive oil, salt and pepper
Chop the very top off the garlic bulb, drizzle over olive oil, salt and pepper, wrap in tin foil and add to the baking tray with the tomatoes, pop in the oven for around 25 minutes
When the tomatoes have around 12 minutes left, add the spaghetti to boiling water with a generous pinch of salt and cook till al dente (around 8-10 mins)
Take the tomatoes and garlic from the oven, add them to a large pan with the tomato puree and harissa, remove two cloves from the garlic bulb and smash all of those ingredients together
Cook off those ingredients in the pan before adding a ladle of pasta water (around 150ml) followed by the cooked spaghetti then mix together
Add in the chopped fresh basil, garnish with salt and pepper and the toasted seeds and enjoy

Notes

Toasting the seeds is essential to bring all the flavours together! It adds a nutty flavour that compliments the tomato
Seasoning is essential to make this dish come to life, so be sure to taste test along the way

Dinner Recipe

10 Minute Mushroom Noodle Soup

Posted on March 27, 2023

Let’s Make a 10 Minute Mushroom Noodle Soup

This vegan friendly recipe only takes 10 minutes to make, made with dried mushrooms and noodles. If you’re looking for a simple week night meal, this recipe is a one to save.

What’s in the recipe?

Dried Mushrooms- Using dried porcini mushrooms to get a natural kick of umami. Rehydrate them by adding warm water, this will make a really rich base for the soup sauce.

Ginger – This is a key ingredient, it’s fragrant and has a slight heat to it.

Garlic- If you don’t have fresh garlic cloves, make sure to substitute for dried garlic.

Udon Noodles- These noodles are silky and perfect for soups. They take just a few minutes to heat up and are perfect to pack out a soup.

Cooking Tips:

Heat the mushrooms- To rehydrate the dried mushrooms, add them to a bowl with warm water before adding to a pan and bringing to a boil.

Heat the oil- You want the sesame oil to be piping hot so it’ll cook off the rawness of the garlic and ginger. You can opt to just fry these ingredients in the pan, but I love the dramatic affect of the sizzle.

Garnish- This recipe wouldn’t be complete without garnishing the noodles. Loads of sesame seeds, spring onion, sriracha mayo and lime squeezed over the top.

Why not try:

5 Minute Gochujang Noodles

10 Minute Instant Noodle Recipe

C urried Cauliflower Noodle Soup

Follow my recipes on Instagram and Pinterest

10 Minute Mushroom Noodle Soup

This vegan friendly recipe only takes 10 minutes to make, made with dried mushrooms and noodles. If you're looking for a simple week night meal, this recipe is a one to save.

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Prep Time 2

Cook Time 8

Ingredients

30 g dried mushrooms porcini
1 tbsp soy sauce sub for tamari
800 ml hot water
1 tbsp ginger finely chopped
3 cloves garlic finely chopped
2 spring onion finely chopped
1 tsp chilli flakes
2 tbsp sesame oil
1 tbsp sesame seeds
200 g udon noodles
2 tbsp sriracha mayo

Instructions

Start by adding the dried mushrooms to a large bowl and soak whilst chopping the ginger, garlic, and spring onion, then place into a small mixing bowl (save a few bits of chopped spring onion to garnish at the end)
Heat the sesame oil in a pan until hot then pour over the bowl of ginger, garlic, spring onion and chilli flakes so it instantly cooks off the raw ingredients
Add the small bowl of ingredients back into the pan, then pour in the porcini mushrooms and stock, add the soy sauce, udon noodles and continue to heat for a few minutes until the noodles are cooked, serve up with the leftover spring onion, scatter of sesame seeds and sriracha

Video

https://www.instagram.com/p/CqTQDtBjg6v/

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