If you follow me on Instagram (which you definitely should hahha) you would have seen at the beginning of January that I got very excited when I got back to uni and did a massive food shop for all the meals and fun things I had in mind to kickstart my vegan new year resolution. I got fruits and veggies in all the colours of the rainbow, grains and beans in every shape and size, and all the exotic seeds, fancy rices, wholewheat pasta and the brownest bread I could get my hands on. It took me some serious tetris skills to get everything to fit into my fridge and my pantry but it finally got in, and I started my cooking adventures again.
I’m very glad to say that it’s going splendidly well. Okay that’s not 100% true. I’d be lying if I said everything I attempted to make tasted like heaven on the first try. I’d be completely misleading you if I played the high and mighty road and said that all of my very green and very grain filled meals were gastronomic masterpieces. They were not. Some nights I found myself very excited to try a concoction I’d come up with, only to find out that I’m not Gordon Ramsey and have no business mixing under-cooked eggplants (because I was in a rush okay!) with some kind of lemon and ginger sauce and expecting anything other than a disaster. I’d like to make a disclaimer right now. Do not think that just because you’ve decided to go vegan,and have successfully done so for a month, that you’ve suddenly been bestowed with cooking skills from above. I made that mistake.
Have I scared you yet? I hope not. I quickly went back to my trusty friend the internet and got some more inspiration. My motivation was revived. And I hope to revive yours too. The year has only just begun! I would never tell anyone to go vegan, that has to be an educated choice you make on your own. That doesn’t mean you can’t incorporate some of these simple and delicious recipes into your meal plans, get those nutrients in and also to try something new. I have some fun recipes coming up in the next few weeks so make sure you’re subscribed by email so you don’t miss a single one!
When I decided that being vegan was something I wanted to try, I knew that I wasn’t quite ready to let go of some of my favourite things, one of which is creamy pasta, the kind that leaves you feeling almost sick but oh so very satisfied. I wanted to have a meal that I could go to that didn’t involve salads or that wasn’t as healthy as everything else and that I could call my guilty pleasure. So obviously that was the first thing I wanted to make sure I had. I had to find the perfect substitute for a white sauce with double cream, butter and milk and I scoured the internet until I found bits from a few places that I could put together, because I’m very picky. The internet has different versions of this recipe, some with not so much cream, some with zuchinni pasta instead of regular pasta, which I will try and share the outcome soon, but for now, here is a recipe that is completely vegan but with regular tagliatelle, that I promise you tastes just as rich and creamy as the dairy filled version, but is that tiny bit healthier. Don’t believe me? Give it a go, it doesn’t take any longer to make and why not indulge your curious side. What could Vadz possibly be on about? If you do give it a try, please do let me know what you think!
On a side note, big shout out to the guy who lives in the flat opposite my kitchen who doesn’t call security on the girl standing on chairs spending a good 20 minutes of her days taking pictures of food.
Creamy Mushroom Pasta
- 2 tbs olive oil
- 1 tsp mixed herbs
- 8-12 ounces of mushrooms of your choice, sliced
- 3 cloves garlic, minced
- 1 onion, roughly chopped
- 2 tbs olive oil
- 1 ½ tbs flour
- 2 cups non-dairy milk (soya or cashew)
- 1 teaspoon lemon juice
- Salt and pepper
- Eggless pasta of your choice but I prefer tagliatelle.
Heat the first 2 tablespoons of olive oil in a pot on medium heat. Add the flour and mix for about 2 minutes until the flour has dissolved. Gradually add the milk, stirring constantly until it gets creamy. (this bit took me a while to get right but when I finally did? Let’s just say I did a little happy dance. My trick: If you’re still getting little lumps, put the mixture in the blender and blend till smooth then put it back on the stove) You can let the sauce sit on low heat while you cut up the other ingredients but don’t forget to stir once in a while. Add the lemon juice and a bit of salt.
Heat the other 2 tablespoons of olive oil in a pan. Add the onions, garlic, mixed herbs and mushrooms and sauté until soft.
Boil your pasta in the meantime.
Drain the water from your pasta and add it in with the white saucee. Add your mushroom mix to the sauce, stir well, add some salt and pepper if necessary. You may want to add some more milk at this point if the sauce thickens.
Sit back, and indulge in the creamiest mushroom pasta ever, knowing that it’s 100% plant based and oh so yummy!
Wasn’t that so simple?
Sit back with your bowl of creamy goodness, and let’s see what the world has to offer us next.