Pasta with artichoke

I was in a rush and I had no time to make a complicated pasta recipe, so pasta with artichoke was the answer. It’s very easy to make and I will keep it in mind for when we are going caravanning, as it’s something that can be easily done in the caravan. I do make variations of this pasta recipe with other types of canned veggies. At that time I had some artichoke, I thought it will be great and I was right.
On top I’ve sprinkled Nigella seeds because I find them delicious and they also add a little bit of colour. I used light soft cheese, but it will work with any type of soft cheese you prefer.

Pasta with artichoke.

Ingredients for 2 servings:
– 240g drained artichoke
– 165g dried wholemeal pasta
– 150g soft cheese
– 1/2 tsp cardamon
– 1/2 tsp garlic
– 1/2 tsp chilli oil
– salt
– pepper
– 2 tsp marjoram
– 2 spoons of oil
– 2 tsp Nigella seeds

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Naan pizza

My husband loves pizza, so we have it regularly. I usually make the dough, but this time we wanted something different and much faster. It was the first time I’ve made Naan pizza. There are a lot of options for toppings to choose from and this time I’ve made it with veggie salami, cheese and mushrooms.

01 Naan pizza

Ingredients for 2 pizza:
– 2 Naan breads
– 1 can of plum tomatoes
– 1 small can of tomato paste
– salt, pepper, basil, oregano
– 3 garlic cloves
– cheddar cheese
– mushrooms
– vegetarian salami

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Vegan cheesy pasta

I recently bought nutritional yeast. I wanted to try it for a long time as I’ve seen it in a lot of recipes and I was curious about the taste. After using it in a couple of recipes I can say I’m going to buy more. Nutritional yeast is a deactivated yeast. It’s a complete protein and has minerals like iron, selenium and zinc. It’s quite healthy, with lots of fibres and a high quantity of protein. While I bought it because I love experimenting with new ingredients, the health benefits are a nice addition.

I like the taste and it’s so versatile. I also like having a good alternative to cheese, when I prepare vegan meals. Surprisingly, I discovered that in a different recipe it’s actually better than cheese, I’m going to tell you more when I’m going to share that recipe.


Ingredients for 2 big servings:
– 200g wholemeal pasta
– 350g frozen cauliflower
– 3 tsp of nutritional yeast
– 2 spoons of olive oil
– 2 tsp of sea salt
– white pepper
– turmeric
– paprika
– garlic granules
– dried parsley to decorate

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Vegan mushroom pasta

I love pasta with mushrooms and until now I used to make it with soft cheese and sprinkled grated cheddar on top. It was how I used to enjoy it, until I asked my husband if he would like to try a vegan version. I’m so glad that he said yes, as it turned out to be delicious. I think I like the vegan mushroom pasta dish even more than the one with cheese. Also, it’s healthier and lower in calories, all with extra flavour, sounds amazing, isn’t it? It takes only 30-40 minutes to cook it, so give it a go, you’ll love it.

Vegan mushroom pasta recipe

Ingredients for 4 big servings:
– 500g pasta
– 750g mushrooms
– 6 spoons of olive oil
– dried basil
– salt, pepper
– 4 tsp of truffle infused olive oil
– fresh basil leaves for decor

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Rainbow pizza

I saw the idea of a Rainbow pizza on Instagram and thought it’s amazing. That pizza had different ingredients on top and a different crust, but I made it how my husband and I like it. Feel free to let your imagination going and make the pizza as you like it.

Rainbow pizza

– wholemeal self-raising flour
– water
– baking powder
– homemade tomato sauce
– grated cheddar (or vegan cheese if you want a vegan pizza)
– tomatoes, orange pepper, yellow pepper, broccoli, red onion and kalamata olives
– 1 spoon of olive oil

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One of the first recipes I’ve made with fresh pasta was Lasagne. I made a simple, easy recipe with tomato sauce, mushrooms, soy mince and cheddar.

01 Lasagne

Ingredients for 6 servings:
Fresh pasta from 200g flour with 2 eggs
– 2 cans of plum tomatoes
– 2 cans of tomato paste
– 1/2 pack of soy mince (200g)
– 250g mushrooms
– 150g grated cheddar
– salt, back pepper
– dried basil, oregano, garlic powder and parsley

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Vegan pasta with cashew and peas

When I’m making pasta, I usually rely on cheese to make the sauce. But as I want to make more vegan recipes and I had no soft cheese in the fridge, I’ve decided to try a cashew and veggie sauce. It was delicious. The recipes I saw had nutritional yeast and maybe that gives a cheesy taste. I didn’t have, so I’ll have to try the recipe again with yeast.
My recipe sauce is not a substitute for the cheese sauce, but it’s something I loved and I would happily eat again.

01 Vegan pasta with cashew and peas

Ingredients for 4 servings:
– 300g wholemeal pasta
– 150g cashew
– 2 medium size carrots
– 1 big onion
– 1 small can of peas
– 2 spoons of oil
– 1/2 tsp Dijon mustard
– salt, white pepper, paprika, turmeric
– dried parsley to garnish

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