Pasta alla Norma (Eggplant Pasta)

This Sicilian dish I recently learned about and ran this recipe by my friend who lived in Sicily and she confirmed the only ingredient that might be hard to come by would be the ricotta salata. I used vegan gruyere because it's what I had on hand but vegan parmesan, ricotta or feta would work! I adapted the recipe from the one on Cookie and Kate. It was absolutely delicious and actually very easy.

Pasta alla Norma (Eggplant Pasta)

Ingredients

2 cups (16 ounces) store-bought or homemade marinara

2 medium eggplants (about 2 ¼ pounds total) 

¼ cup + 1 teaspoon extra-virgin olive oil

¼ teaspoon fine salt, more to taste

8 ounces pasta of choice (I used GF penne)

½ cup chopped fresh basil, plus some for garnish

½ to 1 teaspoon red pepper flakes, to taste (optional)

½ teaspoon dried oregano

1/2 cup + 1/4 cup to garnish finely grated vegan ricotta salata or cheese of choice

Method 

Preheat the oven to 425F and line two large, rimmed baking sheets with parchment paper for easy cleanup. I use reusable silicon mats!

Use a vegetable peeler to shave off long alternating strips of eggplant peel, I used a zester, slice the eggplants into ½" thick rounds, discarding the end pieces. 

Place the eggplant on the lined baking sheets. Brush the rounds with olive oil on both sides. Sprinkle the eggplant with the salt and plenty of pepper. Roast until deeply golden and tender, about 35 to 45 minutes, flipping after 20 minutes. Set aside.

Add marinara to a medium pot and heat gently on low.

Bring another pot of salted water to boil and cook the pasta until al dente, according to package directions. Reserve some pasta cooking water before draining (about ½ cup should be plenty), then return the pasta to the pot.

When the eggplant is done and the marinara is finished cooking, gently stir the roasted eggplant into the sauce. I mushed them in a bit to break them up. Add the remaining 1 teaspoon olive oil, fresh basil, red pepper flakes (skip if you don’t like spice, or load it up if you do). Crush the dried oregano between your fingers as you drop it in.

Add the pasta to the sauce with a couple tablespoons of the reserved pasta cooking water, and gently stir it in. Add about two-thirds of the cheese, reserving the rest for garnish. Season to taste with additional salt (I usually add ¼ teaspoon more) and black pepper. You can add a bit more of the reserved pasta cooking water to loosen up the sauce, if desired.

Divide the pasta between four bowls. Sprinkle the remaining cheese on top of the individual servings, followed by some extra fresh basil. For added richness, drizzle the servings lightly with olive oil. Enjoy! Leftover pasta will keep well in the refrigerator, covered, for 4 to 5 days.

Mushroom Alfredo Pasta

 Original recipe from Holy Cow Vegan.

Mushroom Alfredo Pasta

Ingredients

2 large heads garlic

1 cup raw cashews 

2 cups nondairy milk 

1 tsp oregano

2-4 Tbls nutritional yeast

Salt to taste

1 Tbls  vegan butter)

32 oz white or brown mushrooms sliced

¼ cup white wine 

1 tsp dry sage (I Tbls fresh sliced if available)

Vegan Parmesan and parsley for serving

Method

Wrap the bulbs in a piece of aluminum foil and roast in a 400 degree oven for 30 minutes until the garlic is golden and soft and squeezes out easily from the papery skin.

Soak 1 cup of cashews in 2 cups of any nondairy milk for around 30 minutes

Blend milk and cashews until very, very smooth with  nutritional yeast, the roasted garlic, dry oregano, salt and ground black pepper to taste.

Heat 1 tablespoon of vegan butter or extra virgin olive oil in a large skillet or saucepan. 

Add the mushrooms along with some salt and ground black pepper and sauté for a couple of minutes, then add sage and white wine. 

Continue to stir fry until all of the visible moisture has evaporated.

Add the creamy cashew sauce to the skillet, stir well to mix, then cover and let it cook for 15 minutes on a low flame.

Garnish your pasta with parsley and vegan parmesan to serve.

Easy Feta Tomato Pasta

So you may have heard the hype behind the TikTok feta tomato pasta video but there’s a reason. It’s seriously delicious and incredibly simple. It’s a minimal effort and time saving dinner that everyone will love. I added olives to mine and I’m thinking next time baby spinach will work well too!

Easy Feta Tomato Pasta

Ingredients

Pasta for two (any shape you like but spirals work well)

Vegan feta block

Punnet of cherry tomatoes

1 Tbls Italian herbs

1 tsp chili flakes (more to taste)

Salt and pepper

Method

Preheat oven to 350F/180C.

Start cooking pasta as per instructions on packaging.

In an oven proof dish drizzle some olive oil.

Place vegan feta block in the middle of tray and surround with the tomatoes.

Sprinkle seasoning and chili over the cheese.

Bake for 15-20 minutes until tomatoes have burst and feta is soft.

Remove from dish from oven when ready and mix in with drained pasta until incorporated well.

Add salt and pepper to taste and serve!

Vegan "Tuna" Casserole

There are two steps to a Vegan "Tuna" Mornay/Casserole. First you need to make the vegan tuna. I find when I make Vegan Tuna Melt I always have so much of the "tuna" mix left so this was a great way to incorporate it into another dish. You can also add 1/2 cup corn if desired.

Vegan "Tuna" Casserole

Ingredients

"Tuna"
1 (15.5-ounce) can chickpeas, drained and rinsed (or 1 1/2 cups cooked from dried)
1/4 cup vegan mayonnaise (I used Veganaise)
1 Tbls whole grain or djion mustard
1 Tbls umeboshi vinegar*
2 tps celery seeds (I used celery salt)
1/4 cup chopped celery, from about one rib
2 tablespoons sliced scallions, from about about two scallions
Pinch cayenne pepper, optional
Freshly ground black pepper
Dulse flakes (optional)

Casserole
350g GFpenne pasta (or other short pasta)
3 tbsp vegan butter
3 garlic cloves , finely minced
4 tbsp GF flour (I used rice flour)
4 cups non-dairy milk
2 tsp Vegeta, or veg stock powder/granulated bouillon
1/2 cup vegan Parmesan, or can sub for shredded vegan cheese (I used Follow Your Heart)
1/2 tsp each mustard powder
1/2 tsp onion powder
1/2 tsp garlic powder

Topping
2 tbsp vegan butter, melted
1/2 cup GF panko breadcrumbs (I just used regular GF bread crumbs)
1/4 cup vegan Parmesan
1/4 tsp salt
Chives or parsley, optional garnish


Method

Preheat oven to 180°C/350°F.
Cook pasta per packet directions till al dente.
If using chickpeas, pulse in a food processor until mushed.
Whisk mayonnaise, celery, onion, mustard, parsley, lemon juice and pepper.
Stir chickpeas through. You can add a sprinkle of dulse flakes for a fishy taste.
Mix together ingredients for the topping, rubbing between your fingers to resemble crumble, set aside.
To make the vegan white sauce melt butter in a large pot over medium heat.
Add garlic and cook for 30 seconds.
Add flour and stir into melted butter.
Gradually pour in about 1/3 of the milk and whisk through.
Add Vegeta, mustard, onion and garlic powder, whisk.
When the milk starts to heat up, whisk constantly to make sure the white sauce doesn’t catch on the base.
After 4 - 5 minutes, the sauce should be thickened, then remove from stove and stir in parmesan.
Add "tuna" mix into pasta.
Pour over sauce, then gently stir.

Scrape into baking dish, top with Crunchy Topping.

Bake 25 minutes until top is golden and edges are bubbling. Sprinkle with chives if desired then serve!

*NOTE:

Umeboshi (Plum) vinegar is available online or from Asian supermarkets. It has a very sea water saltiness to it which makes it great when replicating seafoods.

Cacio e Pepe (Cheese & Pepper Pasta)

Cacio e Pepe meaning "cheese and pepper" is a super simple traditional Italian recipe that literally only has four ingredients. You use the pasta water as a sauce base, brilliant! Of course you can add optional extras like garlic or parsley but it's a gorgeous dish on it's own too.
Original recipe from Gimme Some Oven.

Cacio e Pepe (Cheese & Pepper Pasta)

Ingredients

8 ounces GF pasta (thick spaghetti, linguine or fettuccine)
3 Tbls vegan butter
1 tsp freshly-cracked coarse black pepper
1 cup Vegan Parmesan cheese (I used Follow Your Heart)


Method

In a large stockpot of generously-salted water, boil your pasta according to package instructions until it just barely al dente, this is very important so it doesn't turn to mush later.
Once pasta is done reserve two cups of the starchy pasta water in a separate container and drain the pasta using a colander. 
Transfer the pasta back to the hot stockpot, not on heat.

Add in the diced butter and 1 cup of the starchy pasta water and toss quickly to combine. 
Add in the cheese and black pepper and quickly toss to combine.
Continue to gradually add in extra starchy pasta water, as needed, until the cheese has completely melted and turned into a silky sauce that coats the pasta evenly.
If your pasta is too liquidy you can add back to stove on a low heat constantly stirring until thick.
Dish up the hot pasta and serve immediately, garnished with extra cheese and black pepper if desired.

Garden Spaghetti

Based on the old Italian recipe "Whore's Pasta" (I assume because those ingredients were cheap in Italy at the time), this dish is wonderful fresh and the flavors come together so beautifully. I substitute a splash of "ume" plum vinegar for the anchovies, gives that lovely fresh by the Mediterranean feel.
You can add whatever extras you have; red onion, fresh basil, vegan Parmesan etc.
For a healthier alternative you can serve with zucchini/butternut noodles instead of pasta.

Garden Spaghetti
(Serves 2 mains, 4 starters)

Ingredients

1 pint cherry tomatoes
2-3 cloves crushed garlic
Olive oil (I like basil infused)
1/2 cup black olives, pitted
2 Tbls capers
"ume" plum vinegar (optional)

GF Spaghetti


Method

Slice cherry tomatoes down the center and when finished with the batch crush them with a potato masher or fork.

Add tomatoes and garlic (and onion if using) to a medium-large skillet with a drizzle of olive oil and allow to cook on a low-medium heat to break down, around 10 minutes).

Start on your pasta, cook as per instructions.
Add olives, capers, vinegar and fresh herbs if using.

Season with salt and pepper per taste.
Stir until warmed through then set aside.
Drain pasta and transfer to serving plates.
Add a ladle of sauce to each plate and finish with a drizzle of good quality olive oil (basil infused works well).
Serve with sauce on top or mix together before serving out.

Mushroom Basil Pasta

Original recipe from doTERRA Blog.

Mushroom Basil Pasta

Ingredients

4 servings vegan pasta noodles
3 garlic cloves, minced
½ onion, chopped
Sea salt, to taste
300–350 grams brown mushrooms (Italian or Crimini)
1 drop Basil oil
1 drop Black Pepper oil
4 tablespoons olive oil
2 tablespoons pine nuts
Fresh basil leaves, to garnish


Method 

Using a damp paper towel, wipe each mushroom to remove any dirt, or lightly rinse the mushrooms with cool water and pat dry with paper towels. Do not soak the mushrooms as they will retain too much water to cook properly.
Chop onion, and mince garlic. Cut mushrooms by trimming and discarding thin slices from the end of the stems. Slice the mushroom from top to stem to your desired thickness.
Cook pasta according to package instructions in salted water.
As pasta is cooking, heat 3 tablespoons olive oil in a pan. Roast onion and mushrooms in the heated oil for about 10 minutes, or until mushrooms are golden and the onion is clear and soft. Add garlic about 2 minutes before lowering heat, watching carefully so as not to burn. Remove from heat.
In another pan, toast pine nuts until golden.
Once pasta is al dente, drain. Mix together 1 tablespoon olive oil with 1 drop Basil and 1 drop Black Pepper oil. Pour oil mixture over noodles, and toss until evenly coated.
Add mushrooms, onions, garlic, and pine nuts to the noodles and mix until combined. Salt to taste.
Serve hot, topped with fresh basil.

Italian Vegan Meatballs (using vegan ground beef)

I found a regular recipe for meatballs on Cooking Classy and changed it to vegan and GF and they turned out really well. Everyone in the family liked them which believe me when you're dealing with three kids and a fussy husband that is a rare occurrence indeed! I did one batch baked and one batch fried to see the difference and honestly I preferred the baked ones which surprised me! The were firm but soft, where as the fried ones were crispy. For breadcrumbs I keep all the ends of my GF bread (I use Little Northern Bakehouse brand) and process them and keep them in the freezer. I used 2 Tbls dried mix Italian herbs instead of fresh.

Vegan Meatballs

(makes 24)

Ingredients

1 cups (5.2 oz) GF bread crumbs

1/2 + 2 Tbls cup non-dairy milk, then more if needed

1 lb. vegan ground beef ( I used The Meatless Farm Co.)

1 egg replacer (I used No Egg)

1/2 cup finely minced yellow onion (I used onion powder instead)

1 garlic cloves, minced 

1 Tbsp finely chopped fresh basil

1 Tbsp finely chopped fresh parsley

1/2 Tbsp finely chopped fresh oregano

1/2 cup vegan Parmesan cheese, shredded

Salt and freshly ground black pepper

3/4 cup olive oil, only if using the fried method

Mariana Sauce

Pasta of choice

Method

In a large mixing bowl stir together bread crumbs and milk while adding more milk 1 Tbsp at a time to moisten bread fully. Let rest while you prep ingredients (or at least 5 minutes).

To breadcrumb mixture add beef, eggs, onion, garlic, basil, parsley, oregano, parmesan and season over top of ingredients evenly with salt and pepper.

Gently toss mixture and break meat up with fingertips until ingredients are evenly mixed.

Shape mixture with greased hands into even size meatballs, about 1 1/4-inches each (or about 38g).

Oven Baked Method

Preheat oven to 400 degrees before you begin preparing meatballs.

Spray two dark coated non-stick pans well with non-stick cooking spray (see note 4), or brush with olive oil.

Place formed meatballs on baking sheets, fitting about 20 per each and spacing evenly apart. 

Bake in upper and lower third of oven 10 minutes.

Remove and turn meatballs if browned already on bottom (use a thin metal spatula to scrape from baking sheet). Transfer pans to opposite racks and bake until cooked through, about 8 - 12 minutes longer (should register 165 degrees in center of meatballs).

Stir into warmed marinara sauce. Simmer on low heat if desired for even more tender meatballs (about 10 - 20 minutes, toss occasionally gently).

Pan Fried Stovetop Method

To pan fry meatballs pour 3/4 cup olive oil into a 12-inch non-stick skillet, heat over medium heat.

Cook meatballs in 3 batches (so they aren't overcrowded) until golden brown on bottom, about 4 - 6 minutes. Then turn to opposite side and cook opposite side until golden brown. Transfer to paper towels to drain.

Transfer meatballs to warmed marinara sauce (see note 5) in a large pot, submerge in sauce. Cover and simmer over low heat until meatballs are 165 degrees in center, gently tossing meatballs occasionally, about 15 - 20 minutes.

While the meatballs are frying/baking make the pasta and the marinara sauce. 

Toddler loves them with no sauce...

Inside fried meatball...

Vegan Gnocchi

Adapted from original recipe on Serious Eats. This made about 6+ servings so I froze two thirds of it (before cooking). Serve with your sauce of choice, I used marinara but a lot of people like a cheezy or buttery sauce.

Vegan Gnocchi

Ingredients

2 pounds russet potatoes, washed
1 cup brown (or white) rice flour
1/2 cup sweet rice flour
2 egg replacers
Kosher salt


Method

Adjust oven rack to center middle position and preheat oven to 400°F.
Pierce potatoes a few times with a knife and place on a baking sheet.
Roast until tender, about one hour.
Remove potatoes from oven and allow to cool.
Whisk together white rice flour and sweet rice flour.
Using the flour mixture, flour your counter.
Peel the potatoes and pass through a potato ricer onto the counter.
Whisk together eggs and 1 teaspoon salt.
Pour over the potatoes.
Work the egg mixture into the potatoes with a bench scrapper or fork until potatoes begin to hold together.
Work one cup of the flour mixture into the potato mixture.
Start by working the flour into the potato mixture with a bench scrapper or fork.
As soon as a dough begins to form, begin kneading the dough by hand until all the flour is incorporated.
The dough should be firm and not sticky.
If it is, add the remaining flour mixture, about 1/4 cup at a time. (You can test the gnocchi by boiling a small pot of water and cooking a small piece of dough. The gnocchi should hold together.)
Divide the dough into quarters.
Then, as you work with it, cut each quarter in half.
Cover remaining dough with a damp paper towel.
Roll out each dough eighth into a log.
Cut into bite-size pieces.
Shape by either pressing a small indentation into each gnocchi or rolling the gnocchi over a fork or gnocchi board.
Transfer shaped gnocchi to a lightly white rice-floured baking sheet.
Shaped gnocchi can either be frozen or cooked right away..

To Freeze: Place baking sheet filled with gnocchi in the freezer. Once the gnocchi are frozen, transfer to a plastic freezer bag. Gnocchi may be frozen for up to two months. Cook as directed below.

To Cook: Boil a large pot of salted water. Cook half the fresh or frozen gnocchi in the boiling water until they float, about four minutes. (Taste one gnocchi to ensure it is cooked through). Remove the gnocchi from the water with a skimmer and transfer to a bowl or pot of sauce. Repeat with remaining gnocchi. If gnocchi must be held for more than a moment, drizzle with oil and toss to prevent sticking.

Mum's Easy Spaghetti

This simple recipe is one my mum always made when we were growing up. It's far less tomatoey than the other recipes I've used and uses staples you usually already have so it's great for last minute dinners! In the USA spaghetti means Spaghetti with Bolognese sauce which is in Australia is often called "Spag Bol" so here it is...

Mum's Easy Spag Bol

Ingredients

2 Onions, finely chopped
1 Tbls tomato paste
Mixed herbs to taste
430g can of Tomato Puree (Aus)/sauce (USA)
1-2lbs vegan beef crumbles (I used Trader Joe's but Gardein, Beyond Meat or TVP would be fine)
1 Tbls oil

Method

Fry onions on a medium heat until clear, add faux meat and cook until onion has browned slightly.
Add tomato paste, herbs and pepper.
Add tomato purée, heat through and simmer for around 10 minutes.
Watch the consistency as it does reduce a bit as it simmers.
If you want more sauce to feed more people, add more puree.
Keep stirring regularly as it simmers so it does not stick or burn on the bottom of the saucepan.
Serve over pasta.

Basic Marinara Sauce

Great base for pasta sauce and soups.

Basic Marinara Sauce

Ingredients

1 tablespoon good olive oil

1 medium yellow onion, chopped finely

1 1/2 teaspoons minced garlic

1/2 cup good red wine

2 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped

1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Method

Heat the olive oil in a large skillet or saucepan.
Add the onion and saute over medium heat until translucent, 5 to 10 minutes.
Add the garlic and cook for 1 more minute.
Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes.
Stir in the tomatoes, parsley, basil salt, and pepper.
Cover, and simmer on the lowest heat for 45 minutes.

Creamy Spinach Pasta

Easy basic white sauce pasta dish. Would be divine with some sauted mushrooms too!

Creamy Spinach Pasta
serves two

Ingredients

1 cup chopped spinach (if frozen, defrost)
200ml soy/rice milk

2 Tbls GF flour

1 tsp vegan margarine

2 cloves garlic, finelty chopped

1 tsp salt

1 Tbls water at room temperature
2 Tbls nutritional yeast
salt or seasoning to taste (I like vegan chicken salt)
1/2 box GF pasta (serves two)

Method

Cook pasta per packet instructions.
In a non stick saucepan add margarine and garlic on a low heat and sauté for 1 min.
In a small bowl whisk in flour and water and till it forms a paste without lumps.
Reduce heat to very low and pour in paste.
Whisk and pour in milk, small amounts at a time until blended.
Continue whisking and pouring milk until milk is finished.
Increase heat to medium and simmer until mixture thickens, stirring occasionally.
Turn off heat, whisk in salt and nutritional yeast.
Stir in spinach and mix well.
Add in the cooked pasta and fold through.

Ziti

I made this for the kids and they loved it, I loved it too!! I'm not sure if it's really Italian as I'd never heard of it before coming to America but it is a great idea. You could add in your favourite vegetables at the onion stage instead of vegan ground beef also :)

Ziti

Ingredients

1 packet of ziti pasta (I used penne as I couldn't find GF ziti)
1-2 cups vegan shredded cheese (I used Daiya Cheddar & Mozarella mixed)
1 jar marinara sauce
1 container vegan ricotta (I used Tofutti)
1 onion, chopped
1 Tbls olive oil
1 packet of vegan ground beef (I used Beyond Meat)


Method

Preheat oven to 350F.
Cook pasta till al dente then put aside.
In a pot heat oil on medium then add onions.
When onions have cooked to a transparent appearance add the ground beef.
Heat through ground beef and then stir in marinara sauce.
Once heated through add in ricotta and mix well.
Pour pasta into sauce and mix well.
Pour the pasta and sauce mix into a greased baking tray.

Top with vegan shredded cheese and bake for 30 minutes.

I melt my cheese first on the stovetop with a bit of almond milk just to make sure it's melted.

Spinach, Ricotta & Sweet Potato Lasagne

Spinach, Ricotta & Sweet Potato Lasagne

Ingredients

1 sweet potato
1 garlic clove,crushed
1 large onion, chopped
3 Tbls vegan butter or vegetable oil
300g young spinach or thawed frozen spinach
400g tub vegan ricotta (I used Tofutti)
3 tbsp vegan Parmesan
2 cups marinara sauce (I just used seasoned crushed tomatoes that I had frozen)
1/2 cup vegan grated cheese (optional)
Béchamel Sauce
Salt & Pepper to season
Lasagne slats, softened in some warm water


Method

Heat the oven to 375°F/190°C.
Cook sweet potato wrapped in paper towel in microwave for 5-10 minutes, or until soft through.
Let cool.
Cook the onion in butter with the crushed garlic on a medium heat until softened.
Chop the spinach finely.
Add the spinach to the onion and cook until wilted.
Mix the ricotta with the Parmesan, then stir the onion and spinach into the ricotta mix and season with salt and pepper.
Once sweet potatoes are cool enough to touch remove skin, mash and stir through in the ricotta mixture.

Start with a ladle of the marinara sauce on the bottom of the baking dish/tin.
Add one layer of lasagne slats.
Spoon one layer of the ricotta mix onto the pasta and smooth down.
Add a ladle of marinara sauce.

Repeat these steps until the last lasagne slats have been used.
Add any left over filling to the top.
Spoon the Béchamel sauce to the top layer and sprinkle with vegan cheese if using.

Bake in the oven for 40 mins.
If you want it to look presentable then let cool down before cutting and serving (and reheating).
If you don't care about the presentation then dig in!

Easy Pasta & Potato Bake

This is an easy recipe and a crowd pleaser using what you have in your home.

Easy Pasta & Potato Bake
Serves 4-6

Ingredients

400g uncooked pasta, I used brown rice rigati (shells, macaroni, spiral or penne)
400g potatoes
120g vegan cheddar
120g vegan mozarella
1 cup vegan Bechamel sauce (white sauce)
1 tsp salt.


Method

Cook the pasta as per packet instructions.
Boil potatoes till soft inside but not falling apart (peel first if you like).
These two steps can be done the night before and left in the refrigerator.
Preheat oven to 400F and prepare a large oven proof casserole dish with a drizzle of oil or vegan butter.
Prepare the white sauce, adding the extra tsp salt for taste.
Slice the cooked potato into rounds.
Place a layer of cooked pasta at the bottom of the dish.
Add a layer of potato rounds.
Pour over some white sauce and sprinkle a layer of both cheeses.
Repeat the layering steps until you are out of ingredients - saving a little bit of white sauce and cheese for the top.
Top with a bit of white sauce and a layer of cheeses.
Bake in the oven, covered for 20-30 minutes, until cheeses look like they are melting.
Uncover and bake for a further 10 minutes to get the top melted and slightly browned.
Serve as a main or side.

Vegan Alfredo Sauce

This is simple and delicious...definitely a family pleaser! Original recipe from Freak Food Gourmet.

Vegan Alfredo Sauce

Ingredients

1/4 cup vegan margarine
1 1/2 cups unsweetened almond milk
1 Package vegan mozzarella shreds (I used Daiya)
1-2 cloves garlic
Pepper


Method

In a medium saucepan heat the margarine and garlic on a medium heat.
Stir in the almond milk and set heat on medium-high.
Once milk has heated up stir in the mozzarella shreds.
Stir until cheese has melted in. I like to use a whisk once the cheese has melted.
Continue to still until thicken - this should happen shortly after bubbles start appearing.

Turn heat down to low and add pepper to taste.
Serve with your favourite pasta!

Tomato & Balsamic Spaghetti Soup

I veganized this recipe from a Rachel Ray magazine dish I saw. It saw serves 4 but I think more like 8!
This kind of reminds me of a nicer, fresher version of the canned SPC spaghetti I used to eat on toast when I was a kid. I'm a little bit of vegan cheddar or Parmesan would be delicious as a topper!
Disclaimer: if you are prone to acid re-flux this vinegar/tomato combo tends to repeat on you. If so skip the vinegar,

Tomato & Balsamic Spaghetti Soup

Ingredients

2 tablespoons vegan butter
1/4 pound GF spaghetti, broken into 1-to 2-inch pieces
2 tablespoons olive oil
1 onion, chopped
1 rib celery with leafy top, chopped
2 carrots, grated
2 cloves garlic, sliced
Salt and pepper
1 tablespoon agave syrup
2 tablespoons balsamic vinegar
1 28 ounce can  whole peeled tomatoes
2 cups passata or tomato puree (I used a cup of tomato paste mixed with a cup of hot water)
1 quart vegetable stock
A few leaves of basil, torn
Minced fresh parsley


Method

In a small skillet, melt the butter over medium heat.
When the butter foams turn down to low-medium, add the uncooked pasta and cook, stirring often, until toasted and golden, about 3 minutes.
Meanwhile, in a large pot heat the olive oil over medium to medium-high.
Add the onion, celery, carrots and garlic; season with salt and pepper.
Cover and cook, stirring occasionally, until the vegetables are tender, 6 to 7 minutes.
Uncover, stir in the agave, then stir in the vinegar, scraping up any browned bits on the bottom of the pot. Add the tomatoes, passata and stock.
Using an immersion blender or working in batches in a food processor/blender, puree the soup.
If using a food processor, return the soup to the pot and bring to a boil.
Add the toasted pasta and simmer until tender, about 8 minutes.
Divide soup among bowls; top with basil and parsley.

Creamy Asparagus & Lemon Pasta

This recipe comes from Minimalist Baker.

Creamy Asparagus & Lemon Pasta

Ingredients

1 bunch asparagus (12 ounces), trimmed and washed
Sea salt and black pepper
2 lemons
Olive oil
3-4 large cloves garlic, minced (~2 Tbsp)
10 ounces gluten free pasta
2.5 cups unsweetened plain almond milk
3-4 Tbsp all purpose gluten free flour (I used brown rice)
1-2 Tbsp nutritional yeast


Method

Preheat oven to 400 degrees.
Add asparagus to a baking sheet and toss with 1/2 Tbsp olive oil and a pinch each salt and pepper. Top with several thin slices of lemon and bake for 20-25 minutes.
Once finished cooking, remove from oven and roughly chop into thirds.
In the meantime, bring a pot of water to a boil and salt generously.
While the water’s heating, bring a large skillet to medium heat.
Once hot, add 3 Tbsp olive oil and garlic.
Whisk and continue cooking for 1-2 minutes or until garlic is just starting to brown.
Add 3 Tbsp flour and whisk.
Cook for 30 seconds, then whisk in almond milk 1/2 cup at a time.
Add a healthy pinch salt and pepper and whisk.
Slightly lower heat and continue cooking to thicken, stirring occasionally.
Add pasta to boiling water and cook according to package instructions.
Then drain and set aside.
For extra creamy sauce, add sauce to a blender or use an immersion blender to blend.
Add nutritional yeast and another pinch of salt and pepper.
If it looks runny, add another Tablespoon of flour (or cornstarch).
Blend until creamy and smooth, using the “puree” or “liquify” setting if possible.
Taste and adjust seasonings as needed, then add back to pan and continue cooking over medium to medium-low heat to thicken.
Once your sauce has reached desired thickness, add the juice of half a lemon and stir.
Add 3/4 of the chopped asparagus and the cooked pasta to the sauce and toss to coat.
Divide between 2-3 serving plates and top with remaining asparagus.
Serve with a lemon wedge and vegan parmesan cheese.

Creamy Asparagus & Lemon Pasta

I need to stop looking on Pinterest because I just end up with 1000 recipes I want to try! I saw this recipe from Minimalist Baker on Pinterest and it was delicious!

Creamy Asparagus & Lemon Pasta

Serves 2-3

Ingredients

1 bunch asparagus (12 ounces), trimmed and washed

Sea salt and black pepper

Juice of 1/2 lemon

Olive oil

3-4 large cloves garlic, minced (~2 Tbsp)

10 ounces gluten free pasta

2.5 cups unsweetened plain almond milk

3-4 Tbsp all brown rice flour

1-2 Tbsp nutritional yeast 

Method

Preheat oven to 400 degrees. 

Add asparagus to a baking sheet and toss with 1/2 Tbsp olive oil and a pinch each salt and pepper and bake for 20-25 minutes. 

Once finished cooking, remove from oven and roughly chop into thirds.

In the meantime, bring a pot of water to a boil and salt generously.

While the water’s heating, bring a large skillet to medium heat. 

Once hot, add 3 Tbsp olive oil and garlic. 

Whisk and continue cooking for 1-2 minutes or until garlic is just starting to brown.

Add 3 Tbsp flour and whisk. 

Cook for 30 seconds, then whisk in almond milk 1/2 cup at a time. 

Add a pinch salt and pepper to taste and whisk. 

Slightly lower heat and continue cooking to thicken, stirring occasionally.

Add pasta to boiling water and cook according to package instructions. Then drain and set aside.

Add nutritional yeast and another pinch of salt and pepper. 

Whisk until creamy and smooth and continue cooking over medium to medium-low heat to thicken.

Once your sauce has reached desired thickness, add the juice of half a lemon and stir.

Add 3/4 of the chopped asparagus and the cooked pasta to the sauce and toss to coat.

Divide between 2-3 serving plates and top with remaining asparagus. 

Beet & Ricotta Baked Shells

This is delicious comfort food! You can easy switch out the beets for spinach. YUM!

Beet & Ricotta Baked Shells

Ingredients

Marinara sauce

GF pasta shells

1 cup vegan mozzarella

Filling

2 large beets, peeled and chopped

(8oz) 1/2 cup vegan ricotta

1/4 cup vegan Parmesan

1 Tbls fresh basil

1/2 tsp salt

1/4 tsp pepper

1 tsp white truffle oil (optional)

Method

Preheat oven to 400F/200C.

Wrap beets in foil and bake for 40 minutes or until soft.

Boil water and cook pasta shells until they are Al Dente, then drain and rinse with cool water.

In a food processor blitz the beets, ricotta, Parmesan, truffle oil, basil, salt & pepper.

Grease a baking tray and pour in 1/2 the marinara sauce.

Spoon the ricotta filling in the shells and place back into the tray, as close together as possible.

Cover with the remaining marinara sauce, cover tray with foil and bake for 25 minutes.

Sprinkle with vegan mozzarella and bake for another 10 minutes.