Browsing Tag

autumn recipes

Dinner Recipe

Caramelised Shallot Spicy Pasta

caramelised shallot pasta

Let’s Make a Spicy Caramelised Shallot Pasta

This spicy but creamy caramelised shallot pasta is an autumn staple. It’s vegan friendly and perfect for a week night dinner. The caramelised shallots work perfectly with the gochujang creamy sauce, so give this one a go. The spice level is Subtle but can easily be spiced up with chilli flakes.

What’s Ingredients Do I Need?

Gochujang- The pasta gets a little spice from the gochujang paste, which is a sun dried chilli paste from Korea. You mix this with the vegan cream to give a beautiful rich flavour.

Vegan cream cheese- To make the sauce extra thick I’ve used Nush Vegan Cream Cheese, but you can use a single cream (half and half if American). 

Pasta- The pasta shape doesn’t matter for this recipe, use what you have at hand.

Caramelised Shallot- The star of the show is the caramelised shallots in this pasta. Cook them low and slow with a bit of brown sugar to give a delicious rich flavour to the recipe. 

caramelised shallot pasta vegan recipe

If you like this recipe you should try:

Ultimate Gochujang Pasta Recipe

Gochujang and Peanut Butter Noodles

Roasted Yellow Pepper Pasta

Cooking Tips:

Cook the shallots low and slow- The trick to caramelising shallots well is to cook them on a low heat for a long time. Adding brown sugar helps sweeten them and give that delicious caramelised flavour.

Cook the pasta till al dente- You don’t want soggy pasta so be sure to cook until just done, then mix in with the sauce.

Save that pasta water- The most important ingredient to a pasta dish is the pasta water, it gives a beautifully glossy and starchy texture to the sauce.

Follow me on Pinterest and Instagram.

caramelised shallot pasta

Caramelised Shallot Pasta

This spicy caramelised shallot pasta is an autumn staple. It's vegan friendly and perfect for a week night dinner. The caramelised shallots work perfectly with the gochujang creamy sauce, so give this one a go.
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 people

Ingredients
  

  • 10 shallots around 280g
  • 1 large clove garlic
  • 250 g pasta
  • 1 tbsp brown sugar
  • 1 heaped tbsp Gochujang
  • 70 g vegan cream cheese
  • 2 tbsp nutritional yeast
  • Salt and pepper to taste
  • 2 tbsp fresh chopped basil
  • 1 tbsp chopped fresh chives

Instructions
 

  • Pop a large pot of salted water onto boil ready for the pasta
  • Start by slicing the shallots then add to a pan with a good glug of olive oil, fry on a low heat for around 5 minutes then add in the brown sugar and continue to fry for until the shallots have started to caramelise, then add in the chopped garlic
  • Add the pasta to the bubbling pot of water and cook for around 8-10 minutes (or until al dente)
  • After a minute or two of frying the garlic, spoon in the gochujang paste as well as the vegan cream cheese with a good splash of pasta water to loosen
  • Season with salt and stir the mix until combined, keep on a low heat until the pasta has cooked
  • Once the pasta is al dente, save a mug full of that pasta water, then drain the rest, mix the pasta in with the caramelised shallots then pour in a splash more of pasta water to loosen the sauce
  • Season again with salt, pepper and a good sprinkle of nutritional yeast, then stir in the chopped basil and chives and enjoy
Dinner Recipe

Sun Dried Tomato and Kale Pasta Soup

Sun Dried Tomato and Kale Pasta Soup

Easy Pasta Soup Recipe with Sun dried Tomato & Kale

Vegan, hearty and rich sun dried tomato pasta soup. Packed with kale for added vitamins and texture, this soup is delicious and can be served with or without the plant based cream depending on preference.

Why settle for soup or pasta, but combine them to create the ultimate vegan dinner idea. This one is so comforting and perfect for either summer or autumn. You can add plant based cream at the end of the cooking process to create an even richer pasta soup if preferred.

What’s in the pasta soup?

Pasta- I’ve used Conchiglie pasta for this one as the little shells make perfect cups for holding more of that delicious soup filling. If you don’t have this pasta, feel free to use whatever you have in your cupboards.

Sun dried tomatoes – These give a sweet but rich flavour and depth to the recipe. I’ve used them in the stock by chopping them fine, but also to top the soup so you get a delicious pop of flavour.

Kale- It’s best using the leaf rather than the stalk for this recipe, so strip off the leaves and scrunch with your hands. Lot’s of people call it ‘massaging kale’ but essentially the process is just making the leaf a little easier to digest and chew.

Vegan Cream- There are so many brands that do a plant based cream alternative now, so it’s really easy to find in the shops. This makes the recipe even richer, creamier and delicious. If you don’t want to add the cream, please feel free to leave this out and just have a tomato based soup.


Pasta soup recipe

Follow me on Instagram and Pinterest

Sun Dried Tomato and Kale Pasta Soup

Sun dried Tomato and Kale Pasta Soup

Vegan, hearty and rich sun dried tomato pasta soup. Packed with kale for added vitamins and texture, this soup is delicious and can be served with or without the plant based cream depending on preference.
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 people

Ingredients
  

  • 100 g conchiglie pasta or any dried pasta
  • 2 tbsp plant based butter
  • 1 red onion finely diced
  • 5 garlic cloves finely chopped
  • 2 tbsp chopped sun dried tomatoes
  • 1 roasted red pepper finely chopped (I use the ones that you get in jars)
  • 2 tbsp tomato puree plus a splash of boiling water
  • 1 stock cube + 1l boiling water I used the pasta water
  • 80 g kale roughly massaged and torn
  • 1 tsp each dried sage basil and parsley
  • Large pinch of salt and pepper to season

Serve with

  • Cracked black pepper
  • Sun dried tomatoes
  • Toasted bread
  • 100 ml plant based single cream

Instructions
 

  • Start by getting a pot of water onto boil with a generous pinch of salt and add the pasta, leave to cook for around 8-10 mins
  • Add the vegan butter to a pot and start frying the red onion, chopped sun dried tomatoes and pepper for around 6 minutes
  • Add the minced garlic to the pot and continue to fry for a further 2-3 minutes
  • Drain the pasta, adding the water to a bowl and mix with the stock cube
  • Add the tomato purée with a spoonful of water and whisk together and leave to fry for a few minutes before adding in the vegetable stock, dried herbs and kale*
  • After a minutes of bubbling away, add the pasta and continue to heat for a minute or two before serving with sun dried tomatoes on top and cracked black pepper
  • If you're adding the vegan cream, add with the last 3 minutes of cooking as you don't want a high heat otherwise it'll curdle. Stir through and enjoy with some crunchy toast.

Notes

Top tip with the kale, remove the big stalks, roughly massage top help make it easier to cook and chew

If you like this recipe why not try my hearty harissa, cauliflower and potato stew

Chickpea and potato stew vegan

pasta soup recipe