Leigh

Vegan pasta salad

Posted on by Leigh

Vegan pasta salad

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Course: Salad
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 405kcal

Ingredients

Salad

  • 250 g pasta vegan pasta of your choice
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red bell pepper
  • 1/2 cup green bell pepper
  • 1/4 cup red onion finely chopped
  • 1/4 cup black olives sliced
  • 1/4 cup fresh basil leaves chopped
  • 1/4 cup fresh parsley chopped

Dressing

  • 60 ml olive oil
  • 45 ml balsamic vinegar
  • 1 garlic cloves
  • 1 tsp Dijon mustard
  • salt to taste
  • pepper to taste

Instructions

  • Cook the pasta: Boil the pasta according to the package instructions until it's al dente. Drain and rinse it under cold water to stop the cooking process. Set it aside to cool.
  • Prepare the vegetables: While the pasta is cooking, prepare the vegetables. Wash, chop, and slice the cherry tomatoes, cucumber, red and green bell peppers, red onion, black olives (if using), basil, and parsley. Place them all in a large mixing bowl.
  • Make the dressing: In a small bowl, combine the olive oil, balsamic vinegar, minced garlic, Dijon mustard, and season with salt and pepper. Whisk together until well combined.
  • Assemble the salad: Once the pasta has cooled, add it to the bowl with the chopped vegetables. Pour the dressing over the pasta and vegetables, then gently toss everything together until the salad is well coated with the dressing.
  • Chill and serve: Cover the bowl and refrigerate the vegan pasta salad for at least an hour to allow the flavors to meld. Before serving, you can garnish it with extra fresh herbs if desired. Enjoy!
Nutrition Facts
Vegan pasta salad
Serving Size
 
1 Serving
Amount per Serving
Calories
405
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Sodium
 
169
mg
7
%
Potassium
 
413
mg
12
%
Carbohydrates
 
55
g
18
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
10
g
20
%
Vitamin A
 
1360
IU
27
%
Vitamin C
 
58
mg
70
%
Calcium
 
47
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Penne alla vodka

Posted on by Leigh

Penne alla vodka

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Course: Supper
Prep Time: 2 minutes
Cook Time: 23 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 616kcal

Ingredients

  • 400 g penne pasta
  • 2 tbsp butter
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 200 ml tomato puree (passata)
  • 150 ml heavy cream
  • 60 ml vodka
  • 1/4 tsp red pepper flakes (optional)
  • fresh basil leaves for garnish (optional)
  • Parmesan cheese grated, for garnish (optional)
  • salt to taste
  • pepper to taste

Instructions

Cook the Penne Pasta:

  • Bring a large pot of salted water to a boil.
  • Add the penne pasta and cook according to the package instructions until al dente.
  • Drain the pasta and set it aside.

Make the Vodka Sauce:

  • In a large skillet or pan, melt the butter over medium heat.
  • Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent.

Add Garlic and Tomato Puree:

  • Add the minced garlic to the pan and cook for another 30 seconds until fragrant.
  • Pour in the tomato puree (passata) and stir well.

Simmer the Sauce:

  • Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring occasionally.

Add Heavy Cream and Vodka:

  • Pour in the heavy cream and vodka, and stir to combine.
  • Allow the sauce to simmer for an additional 5-7 minutes until it thickens slightly.
  • Season with salt, pepper, and a pinch of red pepper flakes if you want a bit of heat.

Combine the Sauce and Pasta:

  • Add the cooked penne pasta to the sauce and toss to coat the pasta evenly.

Serve:

  • Divide the Penne alla Vodka among serving plates.
  • Garnish with fresh basil leaves if desired and grated Parmesan cheese.
    Enjoy your delicious Penne alla Vodka with metric measurements!
Nutrition Facts
Penne alla vodka
Serving Size
 
1 Serving
Amount per Serving
Calories
616
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
58
mg
19
%
Sodium
 
81
mg
4
%
Potassium
 
538
mg
15
%
Carbohydrates
 
83
g
28
%
Fiber
 
5
g
21
%
Sugar
 
7
g
8
%
Protein
 
15
g
30
%
Vitamin A
 
1052
IU
21
%
Vitamin C
 
8
mg
10
%
Calcium
 
65
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Venison stroganoff

Posted on by Leigh

Venison stroganoff

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Course: Supper
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 644kcal

Ingredients

  • 400 g venison thinly sliced into strips
  • 250 g mushrooms sliced
  • 1 medium onion finely chopped
  • 2 cloves of garlic minced
  • 2 tbsp olive oil
  • 250 ml beef or vegetable broth
  • 250 ml sour cream
  • 2 tbsp all-purpose flour
  • 2 tbsp butter
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • salt and pepper to taste
  • Fresh parsley chopped, for garnish
  • 250 g cooked egg noodles or rice for serving

Instructions

  • Heat the olive oil in a large skillet over medium-high heat. Add the venison strips and cook until browned on all sides. Remove the venison from the skillet and set it aside.
  • In the same skillet, add the butter and chopped onion. Sauté the onion until it becomes translucent, then add the minced garlic and sliced mushrooms. Cook for about 5 minutes, or until the mushrooms are browned and tender.
  • Sprinkle the flour over the mushrooms and stir to combine. Cook for another 2 minutes to remove the raw flour taste.
  • Pour in the beef or vegetable broth and stir until the mixture thickens and becomes smooth.
  • Reduce the heat to low, and return the cooked venison strips to the skillet. Add the Dijon mustard, Worcestershire sauce, salt, and pepper. Simmer for about 10-15 minutes, stirring occasionally, until the venison is cooked to your desired level of doneness.
  • Stir in the sour cream and cook for an additional 2-3 minutes, ensuring the sauce is heated through. Adjust the seasoning with salt and pepper to taste.
  • Serve the Venison Stroganoff over cooked egg noodles or rice. Garnish with chopped fresh parsley.
    Enjoy your delicious Venison Stroganoff with these metric measurements!
Nutrition Facts
Venison stroganoff
Amount per Serving
Calories
644
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
11
g
Cholesterol
 
189
mg
63
%
Sodium
 
480
mg
21
%
Potassium
 
837
mg
24
%
Carbohydrates
 
57
g
19
%
Fiber
 
3
g
13
%
Sugar
 
7
g
8
%
Protein
 
36
g
72
%
Vitamin A
 
734
IU
15
%
Vitamin C
 
5
mg
6
%
Calcium
 
109
mg
11
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Mushroom stroganoff

Posted on by Leigh

Mushroom stroganoff

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Course: Supper
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 483kcal

Ingredients

  • 300 g mushrooms sliced
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 200 ml vegetable broth
  • 200 ml sour cream/vegan sour cream
  • 2 tbsp butter/vegan butter
  • 2 tbsp olive oil
  • 1 tbsp all-purpose flour
  • 1 tsp paprika
  • 1 tsp Dijon mustard (make sure that it's vegan friendly)
  • salt and pepper to taste
  • fresh parsley chopped (for garnish)
  • 250 g pasta/rice cooked (for serving)

Instructions

  • Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat.
  • Add the chopped onion and sauté until translucent.
  • Add the sliced mushrooms and cook until they release their moisture and start to brown. Remove them from the skillet and set aside.
  • In the same skillet, add the remaining tablespoon of butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
  • Sprinkle the flour and paprika over the garlic and butter, stirring constantly to create a roux. Cook for 2-3 minutes until the flour is lightly browned.
  • Gradually pour in the vegetable broth while stirring to create a smooth sauce. Allow it to simmer and thicken for a few minutes.
  • Reduce the heat to low and stir in the sour cream and Dijon mustard. Mix until well combined.
  • Return the cooked mushrooms and onions to the skillet, stirring to coat them with the sauce. Let it all simmer gently for a few more minutes to meld the flavors.
  • Season the stroganoff with salt and pepper to taste.
  • Serve the mushroom stroganoff over cooked pasta or rice. Garnish with chopped fresh parsley for a burst of color and flavor.

    Enjoy your delicious mushroom stroganoff!

    Please note that cooking times and ingredient quantities might vary based on personal preferences and the specific type of mushrooms you're using. Adjust the recipe accordingly.

Nutrition Facts
Mushroom stroganoff
Amount per Serving
Calories
483
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
9
g
Cholesterol
 
44
mg
15
%
Sodium
 
283
mg
12
%
Potassium
 
502
mg
14
%
Carbohydrates
 
57
g
19
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
12
g
24
%
Vitamin A
 
837
IU
17
%
Vitamin C
 
5
mg
6
%
Calcium
 
78
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan Bolognese

Posted on by Leigh

Vegan Bolognese

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Course: Supper
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 503kcal

Ingredients

  • 250 g textured vegetable protein (TVP) or vegetarian minced meat
  • 400 g canned crushed tomatoes
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 1 medium carrot grated
  • 1 medium zucchini grated
  • 1 red bell pepper chopped
  • 1 celery stalk finely chopped
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp red pepper flakes (adjust to taste)
  • 250 ml vegetable broth
  • 125 ml red wine 9optional)
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 250 g spaghetti
  • grated vegetarian Parmesan cheese (optional) for serving

Instructions

  • Rehydrate the TVP or vegetarian minced meat according to the package instructions using vegetable broth. If using TVP, usually a 1:1 ratio of TVP to broth works well.
  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 2-3 minutes until softened.
  • Add the minced garlic and sauté for an additional 1 minute until fragrant.
  • Add the grated carrot, zucchini, chopped red bell pepper, and celery to the pot. Cook for about 5-7 minutes until the vegetables are softened.
  • Push the vegetables to the side of the pot and add the tomato paste to the cleared space. Allow it to cook for a minute or so to caramelize slightly, then stir it into the vegetables.
  • Add the rehydrated TVP or vegetarian minced meat to the pot. Mix well with the vegetables and cook for a few minutes.
  • Pour in the canned crushed tomatoes and red wine (if using). Stir to combine.
  • Add the dried oregano, basil, thyme, and red pepper flakes. Season with salt and pepper to taste. Mix everything together.
  • Pour in the vegetable broth, reduce the heat to low, and let the bolognese sauce simmer for about 20-30 minutes. If the sauce becomes too thick, you can add more vegetable broth.
  • While the sauce is simmering, cook the pasta according to the package instructions in salted water until al dente. Drain the pasta and set aside.
  • Once the bolognese sauce has thickened and the flavors have melded, adjust the seasoning if needed.
  • Serve the vegetarian bolognese sauce over cooked pasta. Top with grated vegetarian Parmesan cheese and a drizzle of olive oil, if desired.

    Enjoy your delicious vegetarian bolognese!

    Please note that cooking times might vary, so keep an eye on the sauce and adjust as needed.

Nutrition Facts
Vegan Bolognese
Amount per Serving
Calories
503
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
6
g
Sodium
 
777
mg
34
%
Potassium
 
996
mg
28
%
Carbohydrates
 
72
g
24
%
Fiber
 
9
g
38
%
Sugar
 
13
g
14
%
Protein
 
23
g
46
%
Vitamin A
 
4136
IU
83
%
Vitamin C
 
61
mg
74
%
Calcium
 
117
mg
12
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Quick mac & cheese

Posted on by Leigh

Quick mac & cheese

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Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 1297kcal

Ingredients

  • 250 g macaroni pasta
  • 50 g butter
  • 50 g all-purpose flour
  • 500 ml milk
  • 200 g cheddar cheese grated
  • salt and pepper to taste
  • Optional: breadcrumbs for topping

Instructions

Cook the Macaroni:

  • Bring a large pot of salted water to a boil. Add the macaroni pasta and cook according to the package instructions until al dente (usually about 8-10 minutes). Drain and set aside.

Make the Cheese Sauce:

  • In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously to create a smooth paste (roux). Cook the roux for about 1-2 minutes to remove the raw flour taste.
  • Slowly pour in the milk while whisking constantly to avoid lumps. Continue to cook and whisk until the mixture thickens and comes to a gentle simmer, which should take about 5-7 minutes.
  • Reduce the heat to low and stir in the shredded cheddar cheese until it's completely melted and the sauce is smooth. Season with salt and pepper to taste. You can adjust the amount of salt and pepper to your preference.

Combine Pasta and Cheese Sauce:

  • Add the cooked macaroni to the cheese sauce and stir until the pasta is well coated with the creamy cheese sauce.

Serve:

  • Serve your delicious homemade mac and cheese hot, garnished with a bit more shredded cheese if desired.

    Enjoy your homemade macaroni and cheese!

Nutrition Facts
Quick mac & cheese
Amount per Serving
Calories
1297
% Daily Value*
Fat
 
65
g
100
%
Saturated Fat
 
37
g
231
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
15
g
Cholesterol
 
185
mg
62
%
Sodium
 
921
mg
40
%
Potassium
 
775
mg
22
%
Carbohydrates
 
127
g
42
%
Fiber
 
5
g
21
%
Sugar
 
16
g
18
%
Protein
 
51
g
102
%
Vitamin A
 
2044
IU
41
%
Calcium
 
1060
mg
106
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Spaghetti Carbonara

Posted on by Leigh

Spaghetti Carbonara

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Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 738kcal

Ingredients

  • 350 g spaghetti
  • 150 g guanciale or pancetta diced
  • 3 large eggs
  • 50 g Pecorino Romano cheese grated
  • 50 g Parmesan cheese
  • salt and black pepper to taste
  • 1 garlic clove (optional)
  • olive oil (for cooking)

Instructions

Boil the Spaghetti:

  • Fill a large pot with water and add a generous pinch of salt. Bring the water to a boil.
  • Add the spaghetti to the boiling water and cook according to the package instructions until al dente. Reserve about 1/2 cup (120 ml) of pasta cooking water, then drain the spaghetti.

Prepare the Sauce:

  • While the pasta is cooking, heat a bit of olive oil (if using) in a large skillet over medium heat.
  • Add the diced pancetta or guanciale to the skillet and sauté until it becomes crispy and golden brown. Remove from heat.

Whisk the Eggs and Cheese:

  • In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and grated Parmesan cheese. Season with a generous amount of freshly ground black pepper. Be cautious with additional salt as the pancetta or guanciale is already salty.

Combine Everything:

  • Once the spaghetti is cooked and drained, quickly transfer it to the skillet with the cooked pancetta or guanciale. Toss to combine and coat the pasta with the rendered fat from the meat.

Add the Egg Mixture:

  • Remove the skillet from the heat to prevent the eggs from scrambling. Pour the egg and cheese mixture over the hot pasta and toss quickly to coat the pasta evenly. The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce is too thick, you can add a bit of the reserved pasta cooking water to reach the desired consistency.

Serve:

  • Serve the Spaghetti Carbonara immediately while it's hot. Garnish with additional grated cheese and freshly ground black pepper if desired.

    Enjoy your delicious homemade Spaghetti Carbonara with metric measurements!

Nutrition Facts
Spaghetti Carbonara
Amount per Serving
Calories
738
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
16
g
100
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
184
mg
61
%
Sodium
 
724
mg
31
%
Potassium
 
266
mg
8
%
Carbohydrates
 
67
g
22
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
28
g
56
%
Vitamin A
 
328
IU
7
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
319
mg
32
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegetarian lasagna

Posted on by Leigh

Vegetarian lasagna

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Course: Supper
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 people
Calories: 721kcal

Ingredients

Filling

  • 250 g lasagna noodles
  • 400 g canned diced tomatoes
  • 200 g tomato sauce
  • 200 g ricotta cheese shredded
  • 200 g mozzarella cheese grated
  • 100 g Parmesan cheese grated
  • 1 egg
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 1 bell pepper diced
  • 200 mushrooms sliced
  • 200 spinach chopped
  • 1 olive oil
  • 1 dried origanum
  • 1 dried basil
  • salt and pepper to taste

Bechamel Sauce

  • 50 g butter
  • 50 g all-purpose flour
  • 500 ml milk
  • salt and nutmeg to taste

Instructions

Prepare the Filling:

  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until they become translucent.
  • Add the diced bell pepper and mushrooms to the skillet and cook for about 5 minutes until they start to soften.
  • Stir in the canned diced tomatoes and tomato sauce, along with the dried oregano and basil. Season with salt and pepper. Simmer for about 10 minutes, allowing the sauce to thicken.
  • Add the chopped spinach to the skillet and cook until it wilts. Remove the skillet from heat and set the filling aside.

Prepare the Bechamel Sauce:

  • In a separate saucepan, melt the butter over low-medium heat. Add the flour and whisk continuously until it forms a smooth paste (roux).
  • Gradually add the milk, whisking constantly to avoid lumps. Continue cooking and stirring until the sauce thickens.
  • Season the bechamel sauce with salt and a pinch of nutmeg. Remove from heat and set aside.

Assemble the Lasagna:

  • Preheat your oven to 180°C (350°F).
  • Cook the lasagna noodles according to the package instructions until they are al dente. Drain and set them aside.
  • In a mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, and the egg. Mix until well combined.

Layering:

  • Begin by spreading a thin layer of the tomato and vegetable filling at the bottom of a large baking dish.
  • Place a layer of cooked lasagna noodles on top.
  • Spread half of the cheese mixture over the noodles.
  • Add another layer of noodles, followed by the remaining tomato and vegetable filling.
  • Add a final layer of noodles and top with the bechamel sauce.
  • Sprinkle some additional Parmesan cheese on top for a golden crust.

Baking:

  • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
  • Remove the foil and bake for an additional 15 minutes, or until the lasagna is bubbly and the top is golden brown.

Serving:

  • Let the lasagna cool for a few minutes before slicing and serving. Enjoy your delicious vegetarian lasagna!

    This recipe serves approximately 6-8 people, depending on portion sizes. Adjust quantities as needed for your group.

Nutrition Facts
Vegetarian lasagna
Amount per Serving
Calories
721
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
17
g
106
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
110
mg
37
%
Sodium
 
919
mg
40
%
Potassium
 
2939
mg
84
%
Carbohydrates
 
75
g
25
%
Fiber
 
11
g
46
%
Sugar
 
24
g
27
%
Protein
 
50
g
100
%
Vitamin A
 
4865
IU
97
%
Vitamin C
 
59
mg
72
%
Calcium
 
657
mg
66
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegetarian gnocchi with pumpkin

Posted on by Leigh

Vegetarian gnocchi with pumpkin

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Course: Supper
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 469kcal

Ingredients

Gnocchi

  • 500 g pumpkin peeled and diced
  • 250 g potatoes peeled and diced
  • 250 g all-purpose flour
  • 1 egg
  • 1/2 tsp salt
  • a pinch of black pepper

Sauce

  • 50 g butter
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 200 ml heavy cream
  • 100 g grated Parmesan cheese
  • salt and pepper to taste
  • fresh sage leaves for garnish

Instructions

Prepare the Pumpkin and Potato:

  • Place the diced pumpkin and potatoes in a large pot of salted water.
  • Bring to a boil and cook until they are fork-tender, about 15-20 minutes.
  • Drain them thoroughly and let them cool for a few minutes.

Mash the Pumpkin and Potato:

  • In a large mixing bowl, mash the cooked pumpkin and potatoes until smooth.

Add the Egg and Seasoning:

  • Add the egg, salt, and a pinch of black pepper to the mashed pumpkin and potatoes.
  • Mix well to combine.

Add the Flour:

  • Gradually add the all-purpose flour to the mixture, stirring until a dough forms.
  • Knead the dough gently until it becomes smooth.

Shape the Gnocchi:

  • On a floured surface, divide the dough into smaller portions.
  • Roll each portion into a long, thin rope, about 1.5 cm in diameter.
  • Cut the ropes into bite-sized pieces and use the tines of a fork to create ridges on each gnocchi. This helps the sauce adhere better.

Cook the Gnocchi:

  • Bring a large pot of salted water to a gentle boil.
  • Carefully drop the gnocchi into the boiling water.
  • Cook until they float to the surface, usually about 2-3 minutes.
  • Remove them with a slotted spoon and set aside.

Prepare the Sauce:

  • In a large skillet, melt the butter over medium heat.
  • Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
  • Stir in the minced garlic and cook for an additional minute.
  • Pour in the heavy cream and grated Parmesan cheese, stirring continuously until the sauce thickens, about 5 minutes.
  • Season the sauce with salt and black pepper to taste.

Combine and Serve:

  • Gently add the cooked gnocchi to the sauce, tossing to coat them evenly.
  • Allow the gnocchi to simmer in the sauce for a few minutes to absorb the flavors.

Garnish and Serve:

  • Serve the pumpkin gnocchi hot, garnished with fresh sage leaves and additional Parmesan cheese if desired.

    Enjoy your delicious vegetarian pumpkin gnocchi!

Nutrition Facts
Vegetarian gnocchi with pumpkin
Amount per Serving
Calories
469
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Cholesterol
 
98
mg
33
%
Sodium
 
566
mg
25
%
Potassium
 
609
mg
17
%
Carbohydrates
 
50
g
17
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
13
g
26
%
Vitamin A
 
7980
IU
160
%
Vitamin C
 
18
mg
22
%
Calcium
 
210
mg
21
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan broccoli mac and cheese

Posted on by Leigh

Vegan broccoli mac and cheese

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Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 532kcal

Ingredients

Pasta

  • 250 g macaroni pasta
  • 1 medium-sized broccoli cut into florets
  • salt for cooking pasta and broccoli

Cheese Sauce

  • 400 ml unsweetened almond milk (or any plant-based milk of your choice)
  • 60 g raw cashews soaked for at least 2 hours and drained
  • 3 tbsp nutritional yeast
  • 2 tbsp cornstarch (cornflour)
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 tsp Dijon mustard
  • 1/2 tsp turmeric powder (for color)
  • salt and pepper to taste
  • 1/2 cup vegan cheddar-style cheese shreds (optional)

Instructions

Cook the pasta and broccoli:

  • Bring a large pot of salted water to a boil.
  • Add the macaroni pasta and cook according to the package instructions until al dente.
  • During the last 3-4 minutes of cooking, add the broccoli florets to the boiling water with the pasta.
  • Drain the pasta and broccoli, and set them aside.

Prepare the cheese sauce:

  • In a blender, combine the soaked and drained cashews, almond milk, nutritional yeast, cornstarch, Dijon mustard, and turmeric powder. Blend until smooth and creamy.

Make the cheese sauce:

  • In a large saucepan, heat the olive oil over medium heat.
  • Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
  • Pour the cashew mixture from the blender into the saucepan and whisk continuously over medium heat until the sauce thickens. This should take about 5-7 minutes. Make sure it doesn't stick to the bottom of the pan.
  • Once the sauce has thickened, add salt and pepper to taste. Adjust the seasoning as needed.

Combine the pasta, broccoli, and cheese sauce:

  • In a large mixing bowl, combine the cooked macaroni pasta, steamed broccoli florets, and the cheese sauce. Mix until the pasta and broccoli are evenly coated with the sauce.
  • If you want an extra cheesy flavor, you can add vegan cheddar-style cheese shreds and stir until they melt into the sauce.

Serve:

  • Serve your vegan broccoli mac and cheese hot. Garnish with additional nutritional yeast, black pepper, or chopped fresh herbs if desired.

    Enjoy your creamy and delicious vegan broccoli mac and cheese!

Nutrition Facts
Vegan broccoli mac and cheese
Amount per Serving
Calories
532
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
10
g
Sodium
 
356
mg
15
%
Potassium
 
847
mg
24
%
Carbohydrates
 
72
g
24
%
Fiber
 
9
g
38
%
Sugar
 
5
g
6
%
Protein
 
19
g
38
%
Vitamin A
 
948
IU
19
%
Vitamin C
 
136
mg
165
%
Calcium
 
232
mg
23
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.