Veggie mains

Spaghetti with cabbage, garlic, chilli and breadcrumbs

spaghetti

This is a quick and easy pasta dish that makes a tasty supper or quick lunch. It’s pretty healthy, especially if you use whole wheat pasta, and it’s basically vegan, but if you like you can add some butter. This recipe is for two portions.

So what do you need?

  • 250g (whole wheat) spaghetti
  • 250 – 300g finely sliced cabbage
  • 5-8 cloves of garlic
  • 1.-2 dried chillies
  • salt
  • 1 slice of whole meal bread
  • 6 tbsp. olive oil
  • a squeeze of lemon juice (optional)
  • a knob of butter (optional)

So what do you do?

Start by heating a saucepan of salted water to cook the pasta in. While this is coming to the boil, crumble the slice of bread into breadcrumbs and crush a clove of garlic and add it with a pinch of salt to the breadcrumbs. Heat 1 tbsp. of oil in a frying pan and fry the breadcrumbs gently until golden brown and crisp and put them to one side in a bowl.

Once the pasta water boils cook the pasta and over the boiling pasta steam the cabbage for a few minutes in a sieve. Slice the rest of the garlic and fry it in the remaining olive oil until it starts to turn light brown and then add the chopped chillies. The cabbage should have started to soften by now and you can add it to the frying pan along with a pinch of salt. Sauté the cabbage while the pasta continues to cook you can add a little of the pasta water to help soften the cabbage. Once the past is cooked drain it and add it to the cabbage fry for about a minute so the pasta absorbs the flavours of the oil. At this stage you can add the butter and lemon juice if using them. Divide into two bowls and sprinkle over the breadcrumbs.

 

 

 

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Thai Food, Veggie mains

Spaghetti pad kaprao

spaghetti

This makes a quick and easy lunch or supper made from store cupboard staples. It’s an adaption of spaghetti aglio olio to include Thai holy basil. The breadcrumbs pangrattato give extra texture to the dish and are used instead of cheese making it a great vegan option. The recipe here serves 2.

So what do you need?

  • 1 or 2 slices of bread
  • 5-6 tbsp. extra virgin olive oil
  • 150g mushrooms
  • 4-5 colves of garlic
  • 3-4 birds-eye chillies
  • 250g spaghetti
  • a small bunch of holy basil

So what do you do?

Start by putting your salted pasta water on to boil. Then make your breadcrumbs by putting the bread in a food processor and chopping them until you have relatively coarse breadcrumbs. Pour a little olive oil in a frying pan and over a medium heat toast the breadcrumbs with a pinch of salt until crisp and golden brown. Then put them to one side in a bowl. Slice up your mushrooms and peal and chop the garlic, give the chillies a bash and then heat up about 4 – 5 tbsp. of oil in the frying pan and add the mushrooms, garlic, chilli a good pinch or two of salt and a grind of black pepper. Cook on a medium heat until the garlic starts to go golden brown and the mushrooms are cooked.

Meanwhile cook your spaghetti according to instructions. While it’s cooking pluck the leaves off the holy basil so you have a good handful. Once the spaghetti is cooked drain it reserving some of the pasta water. Add the spaghetti to the frying pan with about 1/3 up of pasta water and throw in the holy basil leaves cook until the leaves wilt and the pasta is covered in the oild mixture. Divide the spaghetti into two bowls and sprinkle over the breadcrumbs.

 

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Veggie mains

Pasta & broccoli

 

pasta

This is a ‘copy’ of a recipe by Rachel Roddy in the Guardian that I’ve been meaning to make for a while. It’s really simple and delicious.

The broccoli is cooked twice ‘ripassati’. For two large portions start by boiling about 500g of broccoli in well salted water. I used baby broccoli and added the chopped stems to the pan a couple of minutes before the heads and cooked for another 5 minutes. Meanwhile I heated about 4 tbsp. of olive oil in a heavy pan and started to fry a couple of cloves of garlic. I then used a slotted spoon and transferred the cooked broccoli into the pan with some of the cooking water and added about a tsp. of peperoncino seasoning, herbs and chilli, you can just add 1/2 tsp of dried chill flakes. I stirred this around and then covered it and let it continue to cook. . I brought the water I’d cooked the broccoli in back to the boil and added about 250g of rigatoni pasta. I cooked the pasta and kept the broccoli cooking stirring occasionally and adding a couple of tbsp. of pasta water if necessary. The broccoli needs to cook down until it’s really soft. Once the pasta was cooked I drained it and added it to the broccoli and mixed everything together well and added 100g cottage cheese, you could use ricotta, I then served the pasta with some parmesan cheese and a sprinkling of the peperoncino chills and herbs.

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Veggie mains

Marmite & mushroom pasta

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This a really simple yet satisfying pasta dish, with yummy umami  flavours, that you can probably make with what you have in your cupboard and fridge. It’s inspired by Nigella’s even more minimalistic Marmite Spaghetti which is good but I like it with the addition of a few mushrooms that can be fried while the pasta cooks.

Start by cooking your pasta, spaghetti or linguini work well, about 120-150g per portion. While it’s cooking slice up a similar weight of mushrooms. Melt a knob of butter in a frying pan and add the mushrooms and a crushed galic clove and fry until they start to brown. Then drain the pasta, once cooked, reserving some of the water. Add a chopped spring onion, a good grind of black pepper, half a teaspoon (or slightly more) of Marmite to the mushrooms along with the pasta and enough pasta water to stop the pasta sticking to the pan as you coat it in the buttery marmite mixture. You can add a little more butter too if you like. Serve with a sprinkling of Parmesan.

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Thai Food, Veggie mains

Drunken spaghetti / Pad Kee Mao

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This is a try fusion dish a Thai-Chinese noodle dish made with pasta instead of rice noodles. The noodle version is similar to Pad See Ew but with spices. The Thai name translates as drunken noodles perhaps because the spicy version is good after a few drinks. It works well with pasta but if you prefer make it withy thick rice noodles. The quantities and ingredients below are just a guideline as you can mix and match the veggies you prefer and adapt the level of spice to suit your taste. This will make 3 – 4 servings.

So what do you need?

  • vegetable oil
  • 3 or 4 coves of garlic
  • 4-6 small birds eye chillies (prik kee noo)
  • 3-4 large red chillies
  • 1 bell pepper
  • 1 onion
  • 200g firm tofu
  • 200g mushrooms
  • 150g green beans
  • 2-3 tomatoes
  • a handful of fresh green peppercorns
  • 1 tbsp. light soy sauce
  • 2 tbsp. veggie ‘oyster’ sauce
  • a bunch of holy basil
  • 300g pasta spaghetti / linguine

So what do you do?

Start by heating a pan of salted water to cook your pasta in and prepare your vegetables. Chop the tofu into small cubes, deseed and chop your large chillies and bell pepper, slice your mushrooms, tomatoes and onion. Take any stringy bits off the beans and take the basil of its stems, you’ll need about a cupful of leaves. In a mortar crush the garlic and small chillies together and lightly crush about a third of your peppercorns too.

Then heat about 4 tablespoons of oil in a wok and fry your tofu until it’s golden then drain it and put it to one side. Then fry your garlic and chilli mix and onion in the remaining oil. While this is cooking put your pasta on. After a minute or so add the pepper and large chillies, and then add the mushrooms. Fry for a couple of minutes then add the tomatoes and pre-cooked tofu. I lightly steam my beans over the pasta for a minute or too as this brings out the green colour in them. Add the beans to the wok along with the remaining peppercorns and the soy and veggie ‘oyster’ sauce also. You can add a little of the pasta water if it seems dry, make sure the sauce coats everything. Then add the holy basil leaves and stir them in. Finally drain the pasta and add this to the wok and cook for a mintue longer so that the pasta absorbs the flavours of the sauce.

 

 

 

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Veggie mains

Courgette ‘kinda’ carbonara

This is based on Rachel Roddy’s Linguine with courgettes, egg and parmesan in The Guardian last week. I’ve been noticing, and liking, her column and this is the first time I’ve made something from it. I’ve adapted it a little upping the veg a bit and using leeks instead of onion. This will serve 2.

So what do you need?

  • 1 or 2 leeks (about 200g)
  • a couple of courgettes (about 300g)
  • a knob of butter and 2 tablespoons of olive oil
  • 1 whole egg plus one yolk
  • 50g grated parmesan
  • 200-250g linguine / spaghetti
  • 2 large cloves of garlic
  • salt and black pepper
  • a few basil leaves

So what do you do?

Bring a large saucepan of salted water to the boil. Meanwhile slice the garlic thinly and fry in the olive oil until crispy and golden, and lift out of the oil. Then finely slice the courgettes and leeks into small strips about 5- 6 cm long and 3mm thick.  Now add the butter to the oil and fry the courgettes with a pinch of salt for a couple of minutes as they begin to soften add the leeks and fry until soft and then cover the pan and turn off the heat. Next put on the pasta. While the pasta is cooking beat together the eggs and most of the cheese with a generous grinding of black pepper. When the pasta is almost done heat up the vegetables again. Drain the pasta reserving about half a cup of the water. Turn the heat off the vegetables and add the pasta then pour in the egg mixture and stir / toss with the pasta so the egg starts cooking then add about half of the reserved pasta water. Stir again so everything is coated in the creamy egg mixture, if it seems too dry / not glossy add a little more of the pasta water. Tear these basil leaves and stir them in. Serve garnished with the remaining cheese, the fried garlic and some basil leaves.

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The Basics, Veggie mains

Veggie mince / ragu

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This is a great way to make a veggie base for dishes that would normally used minced meat e.g. for pasta dishes like Bolognese or lasagna, moussakaveggie chilli, Shepherd’s pie etc. I don’t really like soya based meat alternatives and find this works really well and is packed with vegetables a good way to get your 5-a-day. You’ll need a food processor as the veggies need to be very finely chopped. You can adapt this to use the vegetables you like / have available and flavor / season it according to the dish you plan to make. You can also add lentils / other pulses to it if you like. For about 1.2kg of ‘mince’ I used:

  • 3-4 tbsp. olive oil
  • 1 large onion
  • 3 cloves of garlic
  • 1 large aubergine / eggplant
  • 3 courgettes / zucchini
  • 1 carrot
  • 300g mushrooms
  • 600g fresh tomatoes
  • Salt & pepper
  • 3 bay leaves
  • 1 tsp dried mixed herbs
  • 1 dried chilli (optional)
  • 1 tbsp. of light (mushroom) soy sauce

Start by putting the oil in a large thick-based frying pan or wide saucepan, that has a lid, and heat it up. Chop the peeled onion into chunks and put it in a food processor and chop it very fine put it in the pan and fry for a couple of minutes. Next do the same with the aubergine and the garlic and add about a level tsp on salt, add these to the pan. Next process the courgettes, carrot and mushrooms and add them. Add the soy sauce and fry for about 5 – 10 minutes, until the liquid that comes out of the veggies evaporates off. Meanwhile blend the tomatoes and add them with the bay leaves, herbs, chilli and a good grinding of pepper. Stir these in to the other veggies and bring to a boil then cover and simmer on a low heat, stirring occasionally. You want to slowly cook and reduce this down it will take about 40-60 minutes depending on how juicy your veggies are and how thick you want your mince to be. If you want make a big batch, doubling or trebling the quantities, and then freeze it in meal sized portions.

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Penne & veggie ragu.

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