Tag: Pasta

Super Greens Pasta with Balsamic Glaze (30 Minute Recipe)

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This Super Greens Pasta is one of my family’s all-time favourites – it’s quick, easy to make, and budget-friendly at just 86p per portion!

Not only is this pasta dish a joy to eat, but it’s also packed full of nutritional goodness, rich in protein, dietary fibre, vitamins, minerals and antioxidants. This is the kind of dish that will leave you feeling nourished from the inside out! 

The “super green” element comes from a blend of roasted broccoli (my favourite way to enjoy it from frozen!), tender baby spinach or mixed leaves, and protein-rich edamame beans. Each green adds its own unique flavor and texture to the dish, making every bite a delight.

For the finishing touch, a drizzle of balsamic glaze brings everything together with a rich, tangy flavor that really makes those greens pop!

Super Greens Pasta Salad with Balsamic Glaze (Vegan | Dairy-Free)

This recipe is part of my 3 Healthy Meals for £3 a Day series, designed for students or anyone looking for simple, delicious plant-based meals.

Ingredient Cost Breakdown

  • 250g / 9 oz frozen broccoli florets (Tesco) – 30p 
  • 180g / 6½ oz Conchiglie pasta shells (Tesco) – 23p
  • 100g / ¾ cup frozen edamame (soya) beans (Tesco) – 49p
  • 2 handfuls of baby spinach or mixed baby leaves (30g) (Tesco) – 14p
  • 4 TBSP hummus (Tesco) – 31p
  • Drizzle of balsamic glaze (Tesco) – 25p

Total cost: £1.72

Cost per serving: 86p

Prices listed are for November 2024, sourced from Tesco where I currently do my main grocery shop.

Super Greens Pasta Salad with Balsamic Glaze (Vegan | Dairy-Free)

The Good Stuff

✨ Broccoli is loaded with fibre, vitamins C, K, and A, folate, and antioxidants like sulforaphane, which support immune function, digestion, and have anti-inflammatory and cancer-fighting properties.

✨ Edamame (soya) beans are a great source of complete plant protein, containing all nine essential amino acids, along with fibre and essential nutrients like iron, calcium, magnesium and B vitamins,  supporting muscle, heart and bone health. They also contain beneficial compounds called isoflavones that have antioxidant and anti-inflammatory properties and promote hormonal balance.

✨ Green salad leaves are packed with antioxidants, vitamins A, C, and K, folate, and fibre, supporting immune function, bone health and the digestive system.

✨ Hummus (made with chickpeas and sesame) provides plant protein, fibre, healthy fats, and essential nutrients like iron, folate, magnesium, and B vitamins, which support heart health, energy and digestion.

✨ Durum wheat pasta is rich in complex carbs and also contains useful amounts of protein and essential nutrients like B vitamins, magnesium, and iron, supporting energy metabolism and overall health.

Super Greens Pasta Salad with Balsamic Glaze (Vegan | Dairy-Free)

Top Tips & FAQs

Why add hummus to the pasta?

Hummus and pasta might sound like an unusual combo, but they work wonderfully together! The hummus brings savoury flavour, creaminess, and extra nutrients to the pasta, and it helps keep the pasta from drying out. If you’re out of hummus, a light drizzle of extra virgin olive oil will also do the trick.

What are edamame beans?  

Edamame beans are young, green soya beans harvested before they mature. They have a firm, fresh, slightly nutty taste and are great for stir-fries, salads, pasta dishes or for eating as a snack! For this recipe, you’ll need shelled edamame beans (found in the frozen vegetable section at most UK supermarkets).

Gluten-free options

Switch out the durum wheat pasta for a gluten-free pasta. I would recommend using a lentil or chickpea pasta as these are much higher in protein than rice pasta and also don’t contain any additives. The Tesco Red Lentil Pasta, for example, contains 20.9g of protein per 75g (dry weight) and just one ingredient – red lentil flour.

Recipe Card

Super Greens Pasta with Balsamic Glaze

This Super Greens Pasta is one of my family’s all-time favorites – it’s quick, easy to make, and budget-friendly too! While best served warm, it can be eaten at room temperature too, so any leftovers are great for packing into lunchboxes.
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Hands-on Time 30 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine Italian
Servings 2

Ingredients
 

  • 250 g / 9 oz frozen broccoli florets
  • ½ TBSP oil (I use olive)
  • ¼ tsp salt
  • 180 g / 6½ oz Conchiglie pasta shells
  • 100 g / ¾ cup frozen shelled edamame (soya) beans
  • 4 TBSP (60g) hummus
  • 2 handfuls (30g) baby spinach or mixed baby salad leaves
  • Drizzle Balsamic glaze

Optional add-ins:

  • Pitted black olives
  • Pan-fried tofu cubes

Instructions
 

  • Preheat the oven to 210C (190C fan) / 410F.
  • Arrange the frozen broccoli florets in a roasting pan and place in the oven for 10 minutes, to thaw. Transfer the broccoli to a colander and drain. Slice any large pieces in half, then return the broccoli to the pan. Lightly drizzle with oil, sprinkle with salt and stir through. Roast for 10-15 minutes, until the broccoli has browned round the edges.
  • While the broccoli roasts, cook the pasta according to the package instructions. 3 minutes before the pasta is ready, add the soya beans to the pan and bring back to the boil. Once the pasta is cooked al dente and the beans are thawed, drain and return both to the pan.
  • Stir in the hummus to evenly coat the pasta, followed by the baby leaves and roasted broccoli. Add in any optional extras. 
  • Arrange the pasta in warm bowls. Drizzle with balsamic glaze and serve.

Notes

tsp = teaspoon | TBSP = tablespoon. 
Storage tips: Any leftovers can be refrigerated for up to 3 days. 
Keyword Easy Vegan Meals, Lunchbox Ideas, Plant-Based, Plant-Based on a Budget, Student Vegan Meals, Vegan Dinners, Vegan Lunchbox Ideas, Vegan Pasta Dish
Tried this recipe?Let us know how it was!

Nutrition breakdown

N.B. The above values are estimates and for illustration purposes only. The actual nutritional values will vary depending on the specific ingredients used. The % Reference Intake (RI) will also vary depending on your age, gender, height, BMI, level of activity and other personal variables.

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Super Greens Pasta Salad with Balsamic Glaze (Vegan | Dairy-Free)

If you try this Super Greens Pasta, I’d love to hear your feedback and any suggestions for adaptations. Tag your photos with #bitofthegoodstuff on social media – I’d love to see them! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.     

With love,

Sharon xx

Green Orzo Pasta Salad (Vegan)

Green Orzo Pasta Salad with Creamy Herby Dressing (30 Minute Recipe)

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In today’s post, I’m sharing a delicious Green Orzo Pasta Salad that my family has been loving lately. It’s perfect for serving as a main meal on a warm summer’s evening, but would also make a great addition to work or school lunchboxes. It’s really easy to make and ready in 30 minutes or less.

Orzo is the pasta of choice for this dish. In appearance, it looks like giant grains of rice! It feels much lighter than regular pastas, making it perfect for salads.

Green Orzo Pasta Salad

Asparagus spears, sugar snap peas, courgette and edamame beans give this dish a beautiful green hue and fresh taste. They are very lightly cooked or served raw, so that they retain their vibrant colours and nutrients. 

Green Orzo Pasta Salad (Vegan)

The pasta is coasted in a creamy, herby dressing that’s made with non-dairy yogurt, extra virgin olive oil and fresh green herbs. Not only does it taste amazing on pasta, but it’s also far healthier than traditional creamy salad dressings.

Green Orzo Pasta Salad (Vegan)

This pasta salad is packed full of nutritional goodness. It’s a rich source of protein, dietary fibre, heart healthy fats, antioxidants and a whole array of vitamins (A, B, C, E, K) and minerals (including iron, magnesium, potassium, selenium and zinc). This is a meal that’s going to leave you feeling energised and ‘zinging’ on the inside!!

Recipe Card

Green Orzo Pasta Salad (Vegan)

Green Orzo Pasta Salad with Creamy Herby Dressing

This delicious, creamy pasta salad is fresh, vibrant and packed full of nutritional goodness! It’s perfect for serving in the summer months as a main meal or lunchtime option. It’s really easy to make and comes together in 30 minutes or less.
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Hands-on Time 30 minutes
Total Time 30 minutes
Course Lunch, Main Course, Salad
Cuisine Mediterranean
Servings 4

Ingredients
 

  • 400 g / 14 oz orzo pasta
  • 200 g / 7 oz asparagus trimmed* and chopped
  • 150 g / 1½ cups sugar snap peas trimmed
  • 160 g / 1 cup edamame beans (I use frozen)
  • 1 medium courgette (zucchini) thinly sliced

For the creamy herby dressing:

  • 250 g / 1 cup plain dairy-free yogurt (I used Alpro plain)
  • 2 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • small handful (about 5 g) basil leaves
  • small handful (about 5 g) flat leaf parsley leaves
  • ½ tsp dried dill
  • ½ tsp garlic granules
  • ¼ tsp salt

For garnish:

  • 50 g / ½ cup toasted walnuts
  • 2 TBSP toasted sunflower seeds
  • 2 TBSP toasted pumpkin seeds
  • freshly ground black pepper, to taste

Instructions
 

  • Prepare two pans of boiling water. In one pan, cook the pasta until al dente (about 9 minutes). Drain and rinse the pasta under cold running water, then transfer it back to the pan.
  • In the second pan, boil the asparagus, sugar snap peas and edamame beans for a maximum of two minutes (until they are just tender). Drain and rinse under cold running water to stop them cooking and to help retain their vibrant colour. If you’re feeling fancy, slice the sugar snap peas diagonally to expose the cute peas inside.
  • Place all the dressing ingredients in a blender or mini food processor and whizz until smooth. Taste test and adjust the seasoning to suit.
  • If the nuts and seeds aren’t already toasted, place them in a dry frying pan (skillet) on medium heat and cook for a couple of minutes, stirring regularly until the walnuts become fragrant and the seeds start to brown or pop.
  • Add the vegetables and beans to the pasta pan. Pour three quarters of the dressing in and stir through to coat. Transfer to bowls and drizzle on the remaining dressing. Add a sprinkling of toasted nuts and seeds, some freshly ground black pepper and serve.
  • Any leftovers will keep in the fridge for three days. They make a great lunchbox option!

Notes

* To trim the asparagus, simply take the end of the asparagus between your thumb and forefinger and bend until it breaks. The asparagus will automatically break where the woody part ends and the fresh, juicy asparagus begins.
Recipe lightly adapted from the Green Orzo Pasta Salad in Vegan Life magazine, Issue 54
Keyword Lunchbox Ideas, Pasta salad, Plant-Based, Vegan Dinners, Vegan Lunch
Tried this recipe?Let us know how it was!

Nutritional Breakdown

N.B. The above values are estimates. The actual nutritional values will vary depending on the brands and ingredients used.

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Green Orzo Pasta Salad (Vegan)

If you make this Green Orzo Pasta Salad, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

Sharon xx

———————————-

Creamy Vegan Carbonara

Creamy Vegan Mushroom Carbonara (20 Minute Recipe)

Published on by Sharon10 Comments

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Hi everyone! Today, I’m sharing a delicious vegan twist on the traditional pasta dish ‘Carbonara’. It’s really easy to make and takes just 20 minutes from start to finish, making it perfect for any night when you need a quick meal on the table.

Creamy Vegan Carbonara


Carbonara is traditionally made with cheese, pork and eggs (or cream), so not vegan-friendly at all. These ingredients also make it high in saturated fat and cholesterol (so not great for heart health or waistlines either!)

In contrast, this creamy, plant-based version that I’m sharing today is actually good for you! Not only is it low in saturated fat and with zero cholesterol, but it also contains a whole host of vitamins, minerals and other plant compounds that promote good health. It is also high in protein, with each serving providing 26 grams!

Check out how creamy this sauce is…

Creamy Vegan Carbonara

… and it doesn’t contain any cream, cheese or eggs. Amazing!!

So how do we make a carbonara sauce using plant-based ingredients? There are a number of ways to achieve this, such as blending cashews or by making a roux using flour and dairy-free vegetable spread. However, the secret ingredient we used for this carbonara was silken tofu.

Silken tofu is much softer and creamier than regular tofu, making it ideal for blending into creamy sauces, dips and desserts. It also makes a great egg replacer for egg-centric dishes like Frittata and Spanish Omelette.

Here in the UK, silken tofu can be found in the world food section of major supermarkets (usually with the Japanese foods), as well as Asian supermarkets and health food shops.

Clearspring Silken Tofu

Traditional carbonara also includes pancetta (cured pork belly) or guanciale (cured pork cheeks). Incredibly, there are vegan pork alternatives, including vegan bacon lardons now available in UK supermarkets. If you’re into meaty flavours and textures, this kind of option would definitely be worth trying as a healthier, cruelty-free alternative to pork. My family opted to use slices of sun-dried tomato instead. This worked well, adding bites of rich, savoury flavour and chewy texture.

Mushrooms also work really well in this pasta dish, adding extra savouriness and chewy texture, so don’t hold back if you’re a mushroom fan. I used baby chestnut mushrooms sliced but I imagine that shiitake mushrooms would work great too.

Creamy Vegan Carbonara

While spaghetti is the most common pasta used for carbonara, you can basically use any kind of long pasta. I used bucatini, which is like spaghetti but a bit fatter and hollow. It’s great for soaking up sauces plus you can whistle through the long tubes which is a bit of a novelty.

Recipe Card

Creamy Vegan Carbonara

Creamy Vegan Mushroom Carbonara

This vegan twist on the traditional dish ‘Spaghetti Carbonara’ is perfect for any night when you need a quick, easy meal on the table. Not only will it rival its traditional counterpart when it comes to creamy deliciousness, but it beats it hands down when it comes to nutritional goodness. It’s been a big hit with our family and we hope you love it too!
5 from 1 vote
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Hands-on time 20 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
 

  • 400 g / 14 oz spaghetti, bucatini or other long pasta (use GF pasta, if needed)
  • ½ TBSP olive oil
  • 1 white onion diced
  • 1 tsp minced garlic
  • 250 g / 3½ cups mushrooms sliced
  • 300 g / 10½ oz silken tofu
  • 240 ml / 1 cup fortified soya milk or other plant milk
  • 1 tsp vegetable bouillon powder or crumbled stock cube
  • 3 TBSP nutritional yeast flakes
  • ½ TBSP white miso optional, but highly recommended as it adds a delicious umami flavour
  • 8-10 sun-dried tomatoes in oil drained and sliced
  • salt and freshly ground black pepper, to taste

Garnish

  • 4 TBSP vegan parmesan (I used home-made cashew parmesan, recipe below)
  • 2 TBSP flat leaf parsley optional

Instructions
 

  • Heat a large pan of water and cook the pasta as per the instructions on the packet.
  • Gently heat the oil in a large, deep-sided frying pan (skillet) and add the onions and garlic. Slice the mushrooms and add them to the pan. Stir through.
  • Place the silken tofu, milk, vegetable bouillon powder, nutritional yeast flakes and white miso in a blender and whizz smooth (alternatively use a bowl and stick blender). Pour the sauce into the pan with the onions and mushrooms and stir through. Continue cooking at a gentle simmer.
  • When the pasta is ready, drain and add it to the frying pan. Add the sun-dried tomatoes and stir through. Season with salt and pepper, to taste.
  • Serve in warm bowls with a sprinkling of chopped parsley and vegan parmesan. We also love to add some roasted broccoli on the side for extra goodness.
  • If you have used a wheat pasta, any leftover carbonara can be stored in the fridge for 24 hours. Re-heat in a large frying pan (skillet). Add a generous splash of plant milk to refresh the sauce. Stir regularly until heated through evenly. Alternatively, you can store the sauce separately in the fridge for 3-5 days and cook the pasta fresh.
Keyword Dairy-Free, Family Friendly, Gluten-Free Option, Plant-Based, Vegan Dinners, Vegan Pasta Dish
Tried this recipe?Let us know how it was!

Cashew ‘Parmesan’

This dairy-free ‘parmesan’ uses just two nutrient-rich ingredients which are ground together to make a cheesy, savoury condiment that’s perfect for sprinkling on pasta dishes.
5 from 1 vote
Print Recipe
Hands-on time 5 minutes
Total Time 5 minutes

Ingredients
 

  • 40 g / ¼ cup cashews
  • 18 g / ¼ cup nutritional yeast flakes
  • pinch of salt optional

Instructions
 

  • Place the ingredients in a mini food processor or chopper and pulse into fine crumbs. Store in an airtight jar in the fridge, where it will keep for weeks.
Tried this recipe?Let us know how it was!

Nutritional Breakdown

N.B. The above values are estimates. The actual nutritional values will vary depending on the brands and ingredients used.

Products used in this recipe
Clearspring Organic Tofu – Silky and Smooth (bought from Waitrose)
Waitrose 1 Bucatini pasta
Marigold Organic Vegan Swiss Vegetable Bouillon Powder
Marigold Engevita Nutritional Yeast Flakes with B12
Miso Tasty Organic White Miso
Optimum Nutri Force Extractor Compact Blender

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Creamy Vegan Carbonara

I hope you’ve had a great start to 2019 everyone! And if you make this Creamy Vegan Carbonara, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

Sharon xx

READER REMAKES 💚

Been loving all your carbonara remakes! Here’s a selection from Instagram…

Creamy Vegan Carbonara
@robynjanynec
Creamy Vegan Carbonara
@veganrosy
Creamy Vegan Carbonara
@wholesomemushmallow
Creamy Vegan Carbonara
@purplecelery

Roasted Summer Vegetable Pasta Dish with Mojo Sauce

Published on by Sharon9 Comments

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In today’s post, I’m sharing a recipe for a pasta dish that features colourful roasted veggies and chunks of sausage, coated in a delicious red pepper sauce. It’s easy to prepare and makes a great weeknight meal.

Roasted Vegetable Pasta with Mojo Sauce

The mojo sauce really is the star of this dish, and takes it to a whole new level of deliciousness. I first discovered this sauce in a supermarket in La Palma, and it was just perfect for brightening up our simple home-cooked veggie meals. Back home, I’d been dreaming about this sauce and finally, nearly a year later, I set to re-creating it.

The main ingredient in mojo sauce is pepper. In La Palma, it is traditionally made with small red peppers called pimienta picona, which gives it a beautiful orangey-red colour and spicy flavour. According to Wikipedia, every Canarian family has its own recipe for mojo though, so it can vary greatly in flavour, spiciness and texture.

Mojo Sauce

I love that the sauce is so adaptable, and I really enjoyed creating my own rendition. I can’t claim that it’s in any way authentic, but it’s very similar to the colour, flavour and texture of the sauce we enjoyed last year.

While it’s packed full of flavour, I’ve kept the chilli heat to a minimum so that it’s suitable for all members of the family, including kids and spice wimps (like me!) Of course, you’re very welcome to crank up the heat by adding some fresh chillies into the mix.

Roasted Veggie Tray

To prepare this pasta dish, I first roast a tray of colourful veggies. My favourite mix is bell peppers, courgette and red onion. Into the oven, I also add four or five vegan-friendly sausages.

While the veggies are roasting, I cook the pasta and prepare the mojo sauce. To make the sauce, it’s simply a case of throwing all the ingredients in a high speed blender, whizzing smooth, then gently heating through.

Once the veggies, sausages and pasta are ready, I stir them through to combine…

Roasted Vegetable Pasta Dish

… transfer to warm bowls…

Roasted Veg Pasta with Mojo Sauce

… and invite the family to drizzle on the mojo sauce, before tucking in.

Roasted Veg Pasta with Mojo Sauce

So good!

Recipe Card

Roasted Summer Vegetable Pasta Dish with Mojo Sauce

This recipe was inspired by a visit to La Palma. It was on this beautiful Canary Island that I discovered mojo sauce. It’s a delicious, flavour-packed sauce, which you can use in myriad ways. I love drizzling it on pasta, rice and couscous dishes and stirring it through beans and veggies for burrito-style wraps. I also use it as a dressing for salads, dip for bread and topping for jacket potatoes.
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Hands on time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine Spanish
Servings 4

Ingredients
 

  • 2 red medium onions sliced into chunks
  • 1 large courgette (zucchini) (about 325g) sliced into bite-size chunks
  • 2 sweet romano or bell peppers deseeded and sliced
  • 1 TBSP olive oil
  • 1 tsp dried oregano
  • pinch of salt
  • 6 vegan-friendly sausages I used Linda McCartney Chorizo & Red Pepper sausages which are vegan & gluten free
  • 350 g / 12.5 oz penne pasta (Use GF pasta, if needed)

Mojo sauce

  • 400 g / 14 oz can chopped tomatoes with chilli*
  • 2 tsp minced garlic (raw or pan-fried – see Note **)
  • 1 sweet romano or red bell pepper chopped
  • ½ tsp salt
  • ½-1 tsp ground cumin
  • 1 tsp unrefined sugar
  • 2 TBSP extra virgin olive oil
  • 2 slices of bread broken into pieces [see Note *** for a GF option]

Instructions
 

  • Pre-heat the oven to 200C (180C fan) / 400F.
  • Arrange the onions, courgette and pepper pieces in a large roasting tin. Drizzle in the olive oil and stir through to combine. Sprinkle on the oregano and a pinch of salt. Roast for about 16-20 minutes, until the vegetables are tender. Stir half way through the cooking time.
  • Cook the sausages as per the instructions on the packet (I pop them in the oven at the same time as the veggies). When cooked, slice into bite-size pieces.
  • Prepare a large pan of salted boiling water and cook the pasta until al dente. Drain, then return the pasta to the pan. Drizzle in a drop of olive oil and stir through to prevent the pasta sticking together.
  • Prepare the mojo sauce: Add all the ingredients to a jug blender. Initially begin with ½ tsp cumin and sugar, and 1 slice of bread. Blend from low to high speed, until smooth. Taste test and add more cumin and sweetener, if desired. Pour the sauce into a pan and gently heat through before serving.
  • Once the vegetables, sausages and pasta are cooked, combine them and transfer to warm pasta bowls. Drizzle the mojo sauce on top, and serve.
  • Any leftovers can be stored in the fridge for up to five days. Gently heat through before serving.

Notes

* If serving to children, use a can of plain chopped tomatoes or chopped tomatoes with basil.
** If, like me, you’re not a fan of raw garlic, pan-fry it in a splash of olive oil until it just starts to brown.
*** For a gluten-free mojo sauce, use 150g / ¾ cup butter beans to thicken the sauce instead of bread.
Keyword Easy Vegan Meals
Tried this recipe?Let us know how it was!

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Summer Roasted Vegetable Pasta with Mojo Sauce

Big thank you to Suma for supplying the following ingredients that I used in the recipe:

– Suma Organic Chopped Tomatoes with Chilli
– Suma Organic Italian Extra Virgin Olive Oil
– Suma Organic Corn Rice Penne Pasta
– Aspall Red Wine Vinegar

If you make this Roasted Summer Vegetable Pasta Dish, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

Sharon xx

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