The rich umami flavour of sundried tomatoes paired with the sweetness of roasted pumpkin are the perfect partners in this delicious vegetarian risotto. Roasting the kale before adding it gives it much more flavour and a slightly crispy texture.
Zucchini, Corn, Basil and Goats Curd Pasta
Two things I’m currently writing a lot of recipes about: zucchini and pasta. Probably because I’m obsessed with both. One of those obsessions needs to be kept more in check than the other…. and this recipe celebrates them both.
Creamy Herb and Pea Pasta
This pasta sauce can also be dolloped over a salad bowl or spread on bruschetta – it’s punchy herby, creamy deliciousness. But with no cream because I’m trying to make pasta better for you!
Spicy Cassarecce with Vodka, Basil and Parmesan
This recipe is an ode to Jon and Vinny’s in Los Angeles and their spicy fusilli dish. It’s my second dish in a row that was influenced by that meal, obsessed much? I actually meant to post them the other way around but my tired brain stuffed up so here we are. It is in no way their recipe it’s just similar in flavour and texture. You could totally use fusilli and I have done that before but at the end of the day I’m always going to choose cassarecce because it’s my favourite.
Quick Broccoli, Lemon and Almond Pasta
This pasta dish is quick, satisfying and the perfect light dinner or for lunch. You could easily add your protein of choice but I love it as a vegetarian meal. You’re getting some protein from the almonds and cheese any way and a great vegetarian option would be using a pulse pasta.
Gnocchi in a Rich Eggplant, Tomato and Basil Sauce
This recipe is all about that sauce combining with the tender potato gnocchi. And wow that sauce. It’s full of deep umami rich flavour thanks to the sweet and sticky sundried tomatoes and sherry. And full of freshness form the basil. The ability of the eggplant to soak up flavour is what really make sit. Along with a good lug of extra virgin olive oil.
Broccoli, Hemp and Pepita Pesto Pasta
This pesto pasta is full of good goodness and has a protein boost from the hemp seeds. You could serve it with a poached egg for even more protein and richness but’s it’s satisfying just as it is.
Snapper, Leek and Broccolini Orecchiette
My ideal pasta dish, filled with vegetables, a little protein and just enough sauce to coat those ‘little ears’. Seriously dreamy. The leeks are cooked slowly so they’re sweet and intense and are so lovely with the chilli and garlic, salty capers and bright broccolini and the just cooked snapper. Everything is finished with a tonne of lemon because I feel like that’s my ingredient of the week!
Pumpkin and Spinach Skillet Lasagne with Basil Vinaigrette
I posted a recipe for a skillet lasagne last year but this one is quite different, it’s more saucy with very different flavours but the same thrown together easy cheats lasagne appeal. This isn’t really lasagne. It just uses the same sheets and includes a sort of bechamel and the concept of layers. However the layers in this are far more free form and relaxed and way quicker!
Farfalle with Asparagus, Caramelised Leeks and Lemon
This is a simple and delicious vegetarian pasta that is full of fresh flavours. The sweet leeks are so good with the acid from the lemon and the creamy saltiness of the parmesan. It’s all kinds of good.