One Pot Vegan Pesto Pasta with Broccoli!

One Pot Vegan Pesto Pasta!

Everyone loves pesto pasta, I've put my twist on the recipe by adding broccoli and using a super product from Tesco ~ basil puree! 

(Serves 1-2)

Ingredients:

150g dry spaghetti 

1 head broccoli 

2 handfuls spinach 

3 large sundried tomatoes, diced

1 tbsp basil puree 

1 tbsp sunflower seeds 

1 handful rocket (optional)

1 fresh tomato (optional) 

Hold the dry spaghetti in both hands and twist to break in half, add to a ceramic frying pan. Finely dice the broccoli by tearing off bite size pieces and add enough water to just cover and bring to a boil. Cook for about 10 minutes until soft. Add in the spinach and wilt down, allow the liquid to evaporate off. Mix in the sundried tomatoes, basil puree and sunflower seeds. Serve! Top with fresh tomato slices and rocket!  

Watch the video here: https://youtu.be/mlUB3p4DyJY

One Pan Vegan Pesto Pasta!

Vegan Sweet Potato and Bean Stew with Spaghetti

Vegan Sweet Potato and Bean Stew with Spaghetti

This has been my go to meal for a while, switching it up with a few different veg. It's so yummy! There are two ways of making this meal, the long way would be to put everything in a pan and leave it for 45 mins. The quick way would be to microwave the potato and carrot before adding to the rest of the ingredients.

(Serves 1-2)

Ingredients:

1 medium sweet potato

1 large carrot

4 tbsp sweetcorn

2 tbsp peas

1/2 can kidney beans

3 stalks cavolo kale 

1/2 tbsp tomato purée 

1 tsp curry powder

1/3 tsp mixed herbs

1 tbsp flour (gf or wheat)

100g spaghetti (gf or wheat)

1 tbsp fresh coriander 

1 tbsp nutritional yeast (optional)

In a microwavable bowl add the peeled (optional) and diced sweet potato and carrot along with a few tbsp of water. Cover with cling film and cook for about 5 minutes on full power. Meanwhile, in a pan add the kidney beans and juices, spices, tomato purée, sweetcorn, peas, kale and enough water to cover. Bring to the boil and add the cooked root veggies. Mix the flour in a cup with cold water to form a paste and stir in. Cook the spaghetti by bringing a small pan quarter full to the boil and twisting the spaghetti in half to fit in the pan. Cook for 12 mins, drain and serve topped with nutritional yeast and coriander. Delicious!

Video here:https://youtu.be/5FZ9evMJV-s

Hope you enjoy!

Lots of love,

Robyn x

Simple Pasta Chilli!

Simple Pasta Chilli!

Today I wanted to make a tasty meal but I had no fresh veg left. However, I did have some basics including a can of kidney beans, some frozen sweetcorn and some wholemeal pasta. This is what I came up with! 

(Serves 1-2)

Ingredients:

100g wholemeal pasta (gf or wheat)

100g frozen sweetcorn

1 can kidney beans

1 tbsp tomato purée 

1/2 tsp mixed herbs

2 tsp chilli or curry powder 

1 tbsp flour (gf or wheat) 

Boil the kettle and weight out the pasta in the pan. Once the water is boiled pour over so just covering and cook on high heat until soft - about 10 minutes. Meanwhile, in another pan add half full of boiling water, the sweetcorn, tomato purée, herbs, chilli powder and the whole can of beans including the liquid, simmer. Mix the flour with some cold water to form a paste and mix into the chilli mixture (this will thicken the sauce). Then once the pasta is cooked and chilli is hot serve! I topped mine with some nutritional yeast. 

This was so quick and simple and what's even more great is that if you have these basics in your cupboard and freezer you can make it whenever you fancy it! Let me know what you think in the comments. 

Have a wonderful happy day. 

Lots of love,

Robyn x

Sweet Potato Spaghetti

Sweet Potato Spaghetti

When hungry and fancy something warm and satisfying this recipe is perfect. It's also great when you need to use up some chickpea juices by adding them to your spaghetti! It form a lovely smooth sauce and with added protein. 

(Serves 1)

Ingredients:

100g spaghetti (wheat or gf)

1 medium sweet potato

3 stalks cavolo Nero or kale

1 can chickpea juice

2 tsp tomato purée

1 tsp marmite 

1 tbsp frozen sweetcorn 

1/4 tsp mixed herbs 

In a pan bring a little water to the boil. Add the spaghetti (snapped in half to fit in the pan) and cook for 10 minutes till soft. Meanwhile, in a microwaveable bowl add the sweet potato peeled and diced along with a few tbsp of water, cover with cling film and cook for 4 minutes until soft. Add the chickpea juices, diced kale, herbs, tomato purée and marmite and stir together into the spaghetti & water to form a sauce. Then mix in the sweet potato and sweetcorn and serve! 

I love this recipe because it's all in one pan and the sweet potato is cooked super fast. Let me know what you think. 

Lots of love

Robyn x

Creamy Spaghetti

Creamy Spaghetti 

I do love a warming and wholesome meal that's super healthy and delicious! Well I think I've just created a carbonara made with no dairy and just full of whole plant yumminess. It's similar in appearance to the spaghetti carbonara but more like a thick soup with spaghetti. It's got protein veggies and starches in it keeping you full and feeling your best. Take a look at the recipe: 

(Serves 1 - 3) 

Ingredients:

100g spaghetti (wheat or gf corn) 

1 cup baby potatoes

1 cup brussel sprouts

2 tbsp nutritional yeast

1 can chickpeas

2 carrots

1 leek

1 tsp lemon and thyme seasoning 

Pinch black pepper (optional)

Dice all the veg and add to a pan of about 500ml water. Add the rest of the ingredients apart from the spaghetti, bring to the boil and simmer for 30-60 minutes. Use a hand blender to blend into a thick creamy sauce. If it's too runny mix some flour (plain wheat or any gf) and water and stir in. Then cook the spaghetti by adding to a pan of boiling water and boiling for 12 minutes. Once soft drain and add to a bowl, then pour over some of the sauce, stir in and top with more nutritional yeast and black pepper. Enjoy! Save the rest of the sauce for a soup or for more creamy spaghetti later. 

I hope you try this recipe! I absolutely love it and it's a super healthy alternative to spaghetti carbonara. If you don't have the thyme and lemon seasoning just add fresh/ dried thyme and lemon juice and zest. 

Lots of love

Robyn x

Nutty Tomato Pasta

Nutty Tomato Pasta

I've always loved pasta and getting inventive with the sauce. The other day I thought: I wonder what blended peanut butter and tomatoes taste like? So I took the plunge and experimented with it, and wow what a success! It doesn't taste too strong of peanuts at all but instead makes a luxuriously creamy sauce. Combined with the fresh tomatoes and kale it's a deliciously nutritious meal.

(Serves 1)

Ingredients:

100g wholemeal pasta 

1 tbsp peanut butter

1 cup fresh cherry or normal tomatoes 

2 cups kale

Bring a pan of water to the boil, add the pasta and simmer for 12 minutes. In a blender add the tomatoes, peanut butter and about 50-100ml water. Blend and add to a pan, gently heat along with the kale or if using frozen kale add a few minutes before serving. Then once the pasta is cooked serve and top with the sauce. Delicious! 

I hope you try out this recipe and feel free to use gluten free pasta or a different nut butter in the sauce. You can also freeze the sauce and then heat it up in a pan for a super quick meal to hand. Send me a snap at sweetsugarcrumb or tag me on Instagram or Twitter if you make it. 

See the video here: https://youtu.be/FSThR_-4NuM

Lots of love

Robyn xx

Homemade Wholewheat Pasta Bows!

Homemade Wholemeal Pasta Bows! 

Ingredients:

(Serves 1)

50g rice

100g Wholemeal flour (or gf rice flour) 

50g plain flour (or gf flour) 

2 large hand fulls spinach 

2 tbsp tomato purée 

Place the rice in a pan rinse and fill with about 1.5 litres of water and bring to the boil. Meanwhile, in a bowl add all the flour and gradually add water until a dry dough forms. Roll out until it's rather thin then cut strips (I used a pizza cutter) then cut into squares. Take each piece and squish into a bow shape. Once all the dough is in cute bow shapes plop them all into the boiling water and rice. Cook for about 6 minutes until they float to the surface. Taste, drain (leave a little juice at the bottom) then mix in the tomato purée and spinach. Serve! 

Lentil Linguini Lusciousness

Lentil Linguini

Ingredients:

(Serves 1-2)

100g red split lentils

1.5 cups carrots 

2 tbsp tomato purée 

100g frozen peas 

200g linguini 

1/2 tsp mixed herbs 

Bring about a litre of water in a pan to the boil, add the rinsed lentils and simmer. Dice the carrots into small pieces and add along with the tomato purée and herbs. Simmer until all soft, pour into a large bowl and well combine with the peas, set aside. To the same pan bring about 2 litres of water to the boil, add the linguini and cook uncovered for 6-8 minutes. Then drain and serve! It's so good! 

Watch my YouTube video here: http://youtu.be/xCVzSf3YmFI