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Creamy Leek and Mushroom Pasta ⬇️ FULL RECIPE ⬇️

This pasta was so good, it made me angry 😂 it’s also super creamy whilst being soy free, nut free, and dairy free. Save the below for later!

INGREDIENTS

2 leeks, white and light green parts only, washed thoroughly and chopped into half moons
300g oyster mushrooms, roughly torn
Olive oil and salt
Around 300g pasta shape of choice, cooked in salted water, reserve one cup of the water

For the creamy sauce:
150g sunflower seeds
1.5 tbsp miso paste
2 tbsp nooch
2 cloves garlic
Juice of one lemon
Around 80-100ml water.
TIP: when you’ve emptied the sauce into the pan and there’s some left behind in that blender cup, pour some water in, whizz it up for 5 seconds and then put that all into the pan too.

To serve:
crunchy breadcrumbs (whizz up a slice of bread in blender and sauté with oil, salt and garlic powder until brown and crispy)
Basil

METHOD

💚pre heat oven to 200c, boil kettle. Chop leeks into half moons, then roughly tear up oyster mushrooms and cover in approx 1 tbsp oil and 1/2 tsp salt. Roast for 15 mins or until crispy. Cover the sunflower seeds in boiling water and set aside, with the rest of the kettle water, put your pasta into cook for 1/2 mins less than the stated cooking time. Salt the water, but not too heavily as we’re using miso in the sauce. Remember to reserve a cup of the starchy cooking water before draining.
💚 caremelise the leeks in 2 tbsp olive oil and a small pinch of salt on a medium heat for 10-12 mins until tasting sweet and starting to brown.
💚 whizz up the soaked sunflower seeds and the rest of the ingredients in a high speed bullet until super creamy, add more water to achieve the desired texture if you need it.
💚 pour the cooked pasta into the leek pan, along with the cooking water. Stir for 5 minutes on a low heat until it starts to emulsify, then add the mushrooms (keep a few back for decoration) and the creamy sauce. Mix in, top with breadcrumbs and enjoy 😊

Ep. 12: PAELLA SALAD 🥘

I’ve taken some of the elements and ingredients from a traditional paella and put them into salad jar form! Featuring saffron spiced quinoa with a crispy grilled ‘socarrat’, zingy tomato salsa base, crunchy, smokey paprika roasted chickpeas, this is a taste sensation that’ll transport you to the streets of Spain.

Save the below for later ⬇️

INGREDIENTS:

👉 for the saffron spiced quinoa
1 cup quinoa
1 pinch saffron
1/3 tsp turmeric
1/2 a white onion, diced
2 cloves garlic, minced
Pinch of salt
2 cups water
Olive oil and salt for roasting 1/4 of the mixture (optional)
💚METHOD: pour a little hot water over the saffron threads and leave to sit whilst you sauté the white onion until translucent with a pinch of salt, then add the garlic and turmeric. Fry for 2 mins more than rinse the quinoa and add to the pan. Stir to coat, then add the saffron infused water and the other 2 cups of water. Bring to the boil, then cover and simmer for 10-15 mins. When all the water has been absorbed, take off the heat. cover with a lid and wrap a tea towel around the saucepan.

OPTIONAL: for the crispy socarrat, take some of the cooked quinoa, add oil and salt, then grill for 10 mins until crispy.

👉 for the simple salsa
1 cup diced large tomatoes (about 4-6)
3 tbsp extra virgin olive oil
2 tbsp white wine vinegar
1 tsp maple syrup or agave
3/4 tsp flakey sea salt
2 cloves garlic
💚METHOD: mix together and let sit in the fridge until ready to use

👉for the crispy chickpeas
400g cooked chickpeas (from a can or jar), rinsed and dried well.
2 tsp smoked paprika
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp coriander
1/3 tsp salt
Black pepper
💚METHOD: cover in the spices and oil, then roast at 200c fan for 15 mins or until crispy

👉 for the avocado crema
1 avocado
1/2 cup cashews
2 tbsp nooch
Juice of one lemon (more to taste)
1 tbsp olive oil
1 tsp salt
Water to loosen - around 50-60ml
💚METHOD: blend together

👉 other ingredients
1 cup of garden peas, thawed from frozen
1/2 cup roasted red pepper
Rocket, fresh herbs, chilli and a lemon wedge.

GLORIOUS GREEN GODDESS PASTA 💚🍝

A firm fave of mine, was a big hit last year so I’ve revamped the recipe for reposting. Save the below for later.

INGREDIENTS (serves 2-3)

300g pasta shape of choice
1 diced white onion
4 cloves of garlic, minced
1 bag baby spinach or three large handfuls
30g basil, stems cut off.
400g cannellini beans + half their juice (pour a little out of the top of the can)
Juice of 1/2 a lemon
2 tbsp nooch
Olive oil
Salt and pepper

Optional cashew parm for serving. (If you want the recipe, leave a comment!)

METHOD:

Pop the pasta onto boil in a large pan of salted water, cook for 1-2 mins less than the packet instructions. Sauté onion and garlic for 10 min, blanch spinach and basil, squeeze out water and add to a high speed blender with the beans, lemon, nooch, 1/2 a cup of pasta water & blend until super smooth. Combine pasta and sauce, top with cashew parm & freshly cracked black pepper.

BEANS ALLA NORMA 🫘🍆🍅

Follow for more 💚

have big main character energy atm and I am HERE for it.

This delightfully simple, delicious, healthy recipe, takes inspo from the Italian classic & requires just 6 ingredients (minus salt and olive oil).

INGREDIENTS

Good quality extra virgin olive oil
2x 400g tins pre cooked butterbeans & their juices
500g cherry tomatoes
A handful of sundried tomatoes
2 medium aubergines
1 small white onion or half a large one
4 cloves of garlic, sliced
Salt and pepper to taste

To serve:
Fresh basil
Optional cashew parm (ask me for the simple recipe if you’ve never made this)

METHOD:
Pre heat your oven to 200c fan

💚peel the aubergine skin into a zebra pattern (this improves the final texture of the dish) then slice into 1cm rounds, salt heavily and leave in a sieve under a bowl for around 20 mins to drain excess water.

💚whilst that’s resting, dice the onion and sundried tomatoes & finely slice the garlic. Press the aubergines with some kitchen paper to absorb more water, then cover with olive oil and roast for 20-30 mins or until golden brown. Fry the onion for 6-8 mins with a pinch of salt whilst the aubergines are roasting, then add the garlic and sundried tomatoes and fry for 6 mins more until the garlic takes on a little colour and smells divine.

💚add the cherry toms, another pinch of salt and fry on a medium heat until their skins start to wrinkle, then press with a back of a fork to burst. Add the beans + their juice, stir through then add the aubergine. Season to taste and top with fresh basil and optional cashew parm.

HIGH PROTEIN NOURISH BOWL FORMULA

My go to after a strength training day where my body needs lots of protein and nutrients to recover and build.

By selecting multiple ingredients with a high protein content, I’m covering all bases and amino acid profiles.

I did a unit on plant based nutrition for strength as part of my course so if you enjoy this post, let me know and I’ll make more.

THE FORMULA / RECIPE 📌

1️⃣A nut or seed based sauce (think peanut butter miso, tahini dressing, or a cashew based cheese sauce like I made here)

👉For the cashew sauce, blend:
1/2 cup soaked cashews
3 tbsp nooch
2 tsp smoked paprika (optional but recommended)
1/2 tsp cumin
Pinch of chilli or cayenne
Juice of one lemon
1/2 tsp salt, more to taste
2 cloves garlic
80ml water, more for a runnier sauce

2️⃣Beany saucy filling, anything goes here! You can either cook the beans with spices, onion and garlic or have them cooked but ‘naked’ so just rinse from a can.

👉for the black bean filing, fry
1/2 a diced onion until translucent (about 5 mins), then add
2 cloves minced garlic
Spices: 1tsp coriander, 1tsp cumin, 1tsp smoked paprika and chilli if you like
2 x 400g tins cooked black beans + their juice from the can (pour out a little into the sink before pouring them in)
💚 cook that all down for 10 mins then add salt and pepper to taste

3️⃣ Serve with:
👉Cooked quinoa
Roasted red peppers
Roasted sweet potatoes
Sliced avo
Kale or lettuce
Pumpkin or sesame seeds
Fresh coriander
💚Anything goes so get creative! These are great bowls for a fridge raid dinner or a leftover meal.


7w