Since coming home from our holiday, I’ve not been as motivated or inspired as I was before. I think it’s the coming back to reality and the routine of normal life.
However, I was inspired by the So Vegan recipe I posted to my Facebook page yesterday. I adapted their recipe as my basil plants aren’t doing so good and I don’t have any walnuts at the moment.
This recipe is so quick, it only takes 15 minutes from start to finish and uses only 1 pot! It’s perfect for lunch or a quick dinner. It’s not only quick; but it’s full of nutrients, fiber, protein and flavour.
Josiah whose 2.5 yrs ate a big bowl and Janayah who is 1 yr ate a decent bowl for lunch today. The rest will be eaten by Jamari after his rugby game and if there’s any left I’ll freeze it for Janayah’s lunches.
For the pasta:
2 cups whole grain pasta or spaghetti
1 large head of broccoli, chopped (you can also add mushrooms)
For the sauce:
1 can cannelloni beans, rinsed and drained
2 tsp garlic (I use 3 because we love garlic)
2 tbsp nutritional yeast (for a cheesy flavour. Leave it out if you don’t like it)
1 tsp mixed herbs (I used dried)
1 tsp onion powder
1 tsp garlic powder
Pinch of salt and black pepper
1 plant milk (I use rice milk as almond milk is too sweet)
1 tbsp fresh lemon juice
1. Boil the kettle
2. Cook pasta as per packet instructions
3. Chop brocolli
4. Add all sauce ingredients except the lemon juice into a blender
4.5 if using mushrooms, cook them in water in a frying pan for 5 minutes. Add the sauce, cook on low stirring occasionally. Add more milk if you’d like it thinner.
5. With 5 minutes cooking to go, add the broccoli to the pasta
6. Once the pasta is cooked and the broccoli is to your liking, drain the water
7. Add the pasta and broccoli and lemon juice to the sauce and mix through. We add salt and pepper once we’ve tasted our food.
Serve alone or with a salad or garlic bread
Easy peasy! Let me know if you make it and what you think xx