Pasta Salad with a Creamy Avocado Pesto

This pasta salad and creamy avocado pesto is SO refreshing and SO delicious! You can add any salad veggies you desire and crispy baked salt & pepper chickpeas for some protein! In fact the chickpeas go so well with this pasta because they add a nice salty crunch! Delicious!

You could make this pasta salad the day before and take this to work/school in a lunchbox!

Keep chilled in the fridge in an air-tight container for 2 days.

Serves 3-4

Ingredients

  • 2-3 servings rigatoni pasta or preferred pasta of choice
  • 1/4 of a medium cucumber
  • a few cherry tomatoes, sliced in half
  • 400g can chickpeas, drained & rinsed (optional)
  • a sprinkle of dried chilli flakes

Avocado Pesto:

  • 1 large or 2 medium avocados
  • juice of 1 lemon
  • 3tbsp fresh flat leaf parsley
  • 1tsp garlic granules
  • salt, to taste

Method

  1. First cook the pasta according to the instructions on the packet until al dante, then drain all the water from the pan, rinse with cold water to cool the pasta down. Add the pasta to a large bowl set aside .
  2. Prepare your salad vegetables for the pasta salad by dicing and slicing them up, then stir them in with your pasta.
  3. To make the pesto, add all the pesto ingredients into a jug, then using a hand stick blender, blend everything until smooth and creamy. Taste to see if you need to add more salt.
  4. Stir the pesto into the pasta salad until the pasta is completely saturated, sprinkle with dried chilli flakes for a little kick. Enjoy!

If you would like to make some crispy salt & pepper chickpeas with the pasta salad:

  1. Preheat oven to 200c/180c fan/400f/gas mark 6. Line a baking tray with non-stick baking parchment.
  2. Drain & rinse a 400g can of chickpeas, then dry them with a clean tea towel or kitchen paper. Add the chickpeas to a bowl then season with plenty of sea salt and cracked black pepper. Stir everything together.
  3. Place your salt & pepper chickpeas onto your lined baking tray, then bake in the oven for 15 mins until the chickpeas are crispy and golden.
  4. Add to your pasta salad. Enjoy!

Simple Italian Tomato Pasta with red kidney beans

This is one of my go to pasta recipes, because its just so easy and simple to make yet so hearty and satisfying. The Italian tomato sauce is so so flavoursome and there is plenty of plant protein from the kidney beans! You must sprinkle the pasta with lots of nutritional yeast when you serve it in your bowl, because you haveeee to. Okay? It’s so good 😛

Serves 2

Ingredients

  • 2-3 servings of pasta
  • 400g can red kidney beans, drained & rinsed
  • 1 small onion, diced onion
  • 2 cloves garlic, minced/2 tsp garlic granules
  • 3 tbsp tomato puree
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 400g can plum/chopped tomatoes
  • juice of 1/2 lemon
  • 1tbsp cornflower
  • 1 tsp sriracha sauce (optional for a little kick SO yum)
  • 1 tsp coconut sugar/brown sugar/maple syrup
  • salt & pepper, to taste

Method

  1. To make the tomato sauce, sauté the onion & minced garlic cloves in a saucepan using a little water/oil on a medium/high heat for 10 mins until the onion is see through.
  2. Turn the heat down a lil, then add the tomato purée, stir in the dried herbs (and garlic granules if your not using garlic cloves). Cook for 1 min until fragrant.⁣
  3. Pour in your can of tomatoes, lemon juice, sugar, sriracha & cornflower. Season with salt and pepper, bring to boil, then turn the heat down to simmer for 10 mins until piping hot.⁣
  4. Meanwhile cook the pasta and the red kidney beans together in a pan of boiling water at the same time according to pasta cooking instructions. ⁣
  5. Once the pasta is cooked as the beans are soft. Drain the water from the pan through a colander, then add the beans and pasta back into the pan.⁣
  6. Pour your tomato sauce over the pasta and stir it all in. (You can also wilt in some spinach if you like) Serve, sprinkle with nutritional yeast and enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Creamy Garlic & Mushroom Pasta

This is hands down one of my favourite pasta dishes to make, because it’s so easy & quick to make and so light and creamy. Besides, mushrooms and pasta go so well together don’t you think? I used dairy-free yoghurt for the dreamy creamy sauce so it’s light, yet so comforting and creamy and the garlic and other flavours are so tasty together!

Serves 2

Ingredients

  • 2 servings dried pasta of choice
  • 3 cloves garlic, minced
  • 150g mushrooms, sliced
  • 1 tsp dried basil
  • 3-4 tbsp dairy free plain yoghurt (i use coconut yoghurt )
  • 1 tbsp nutritional yeast
  • juice of 1/2 lemon
  • salt & pepper, to taste

Method

  1. Cook the pasta according to the instructions on the packet.
  2. Meanwhile, saute the garlic in a separate saucepan on a high heat with a little water, or oil if you prefer, stirring frequently until fragrant.
  3. Add the mushrooms into the pan with the garlic, further cook for 5 minutes until the mushrooms have softened.
  4. Stir in the dried basil and cook for a further 1 min until fragrant, then set the mushrooms aside.
  5. Once the pasta is cooked, drain all the water from the pan through a colander, then add them to the pan with the mushrooms and stir everything through.
  6. Add in the yoghurt, nutritional yeast, lemon juice and a little salt and pepper, gently stir everything together until creamy.
  7. Serve into your pasta bowls and ENJOY!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Creamy Vegan Mac n “Cheese”

Oh this vegan mac n cheese is soooooo creamy and dreamyyyy, you should give this a try yourself! This one is much healthier than the normal mac n cheese which is high in saturated fats. We love this creamy sauce, it’s made from sweet potato, dairy-free milk and yummy seasonings and flavours to make this really tasty! This is easy to make and really budget friendly!

Serves 4

Ingredients

  • 4 servings dried pasta of choice
  • 1 large sweet potato, cut into chunks
  • 400ml dairy-free milk
  • 3 tbsp nutritional yeast, plus extra to sprinkle on top
  • 1/2 or 1 tsp garlic powder, depending on how garlicky you like it
  • 1/4 tsp smoked paprika
  • salt & pepper, to taste

Method

  1. First steam/boil the sweet potato for 15 minutes, or until very soft.
  2. Meanwhile cook the pasta according to instructions on the packet.
  3. Once the sweet potato has softened, drain all liquid away through a colander, then place the soft sweet potato chunks into a blender (or you can use a hand stick blender) and blend until smooth.
  4. Pour in the dairy-free milk a little at a time to reach your desired consistency, then give it another blitz in the blender until super smooth and creamy.
  5. Add in all the spices and seasonings, salt & pepper, to taste, then give it another blitz in the blender until everything is combined. (taste the creamy sauce to see if you would like to add anything else).
  6. Once the pasta has cooked, drain all the liquid away from the pan through a colander, then pour the pasta back into the pan.
  7. Pour your creamy sauce all over the pasta, the stir the sauce through until the pasta is covered in the creamy sauce. (if your sauce has turned cold, you can heat it up in the microwave before adding to your pasta)
  8. Serve with anything you like, broccoli, cherry tomatoes, salad etc, then sprinkle with more nutritional yeast. Enjoy!

PS – If you ever end up making this recipe, let me know what you think by commenting below. I always love to hear what people think! Or if you managed to take a photo, post it on Instagram and tag @nourishingalex so i can see it and i will share it on my Insta-stories! THANKS! Alex ❤

Creamy Super Green Pasta

This super green pasta only takes 15 minutes to make, its super easy which is great if your looking for a quick, nutritious, easy meal to make mid-week! I love this pasta! Its packed with so many vitamins & minerals including iron & calcium, how amazing is that? OH and can’t forget that it’s super deeelicious too!

Serves 2

Ingredients

  • 150g dried pasta (2 servings)
  • 100g frozen peas
  • 100ml dairy-free milk
  • 1/2 ripe avocado
  • 2 small cloves garlic
  • juice of 1/2 lemon
  • 60g fresh spinach
  • 1 tsp nutritional yeast (optional)
  • salt & pepper, to taste

Method

  1. Cook the pasta according to packet instructions. Cook the peas in the same pan as the pasta to cook at the same time.
  2. To make the creamy green sauce, add the milk, garlic, avocado, lemon juice, nutritional yeast (if using) & spinach to a blender and blitz until super smooth and creamy! (I just used a handstick blender to blend mine)
  3. Once the pasta and peas has cooked, drain the water from the pan then add them back into the pan.
  4. Pour the super green creamy sauce over the pasta and peas, season with salt & pepper, stir well on a low heat setting to warm everything up.
  5. Serve with cherry tomatoes and sprinkle with more nutritional yeast. ENJOY!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Budget Meal Hummus Pasta

This pasta saves my life! It’s the most easiest, quickest, cheapest meal ever, and super TASTY! Hummus pasta is so great for when you are on a budget! I also like to meal prep this on a Sunday to make some tasty lunches in my lunchbox for the week ahead!

Serves 1

Ingredients

  • 1 serving (75g) dried pasta
  • 2 heaped tbsp hummus of choice, (I used caramelised onion hummus)
  • nutritional yeast, to sprinkle (optional)
  • salt & pepper to taste

optional add ins:

  • broccoli
  • cherry tomatoes
  • peas
  • mushrooms
  • spinach
  • kale
  • red onion
  • peppers

Method

  1. Cook the pasta according to instructions on the packet, and any other optional add-ins you want to add in the pasta. (I cooked some broccoli in the same pan as the pasta)
  2. Once the pasta is cooked, drain the water from the pasta, then add the cooked pasta back into the pan.
  3. Stir the hummus into your pasta until everything well until the pasta is creamy and covered in hummus.
  4. Season with salt, pepper and sprinkle with nutritional yeast!
  5. Enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Cheap & Tasty Lentil Bolognese

Oh i just love a good SPAG BOL, i love it so much and always have! This is is my favourite childhood meal of all time, and i love this vegan version even more!! The best thing is, it’s really easy and CHEAP to make, yet this is full of flavour, it’s delicious! I love vegan budget friendly healthy tasty meals like this!

Serves 3-4

Ingredients

  • 1 medium brown onion, diced
  • 2 cloves garlic, minced (or 2 tsp garlic powder)
  • 1 medium carrot, very finely diced
  • 100g mushrooms, finely diced
  • 2 tbsp tomato puree
  • 1 tsp sun-dried tomato paste
  • 1 tsp nutritional yeast, plus extra to sprinkle on top (optional)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 400g can chopped tomatoes
  • 400g can green lentils, drained & rinsed
  • salt & pepper, to taste

Optional add-ins

  • courgette, sliced
  • peppers, sliced
  • fresh spinach

Method

  1. Saute the onion, carrot and garlic in a saucepan with a little water/oil and cook on a medium-high heat for 4 minutes, or until all is soft and fragrant.
  2. Stir in the tomato puree & sun dried tomato paste, mix well for 1 minute, then add in the dried herbs and nutritional yeast (if using).
  3. Pour in the chopped tomatoes and lentils, bring to the boil.
  4. Once it starts to bubble, turn the heat right down, season with salt and pepper and simmer for about 15 minutes (add a little water to loosen up the sauce if you need to) cook until it has reduced down.
  5. While the sauce is simmering, cook the spaghetti according to packet instructions. Once cooked, drain the spaghetti through a colander.
  6. Serve the spaghetti in your bowl with the lentil bolognese, sprinkle with nutritional yeast and enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex  ❤

Smokey Vegan Quorn Pieces, Roasted Mediterranean Veg & Hummus Pasta Meal Prep

Thank goodness for MEAL PREP and healthy protein Vegan Quorn Pieces! This is my favourite meal prep to make, with all my favourite flavours, it is very tasty hot or cold and you can make it in big batches to portion out into 4 tubs! You can re-heat this until piping hot if you like it hot, but its so delicious cold too! When i know i have a busy week ahead, i like to meal prep to save time and to worry less about what i’m going to be eating! Definitely give this easy meal prep a go if you want some delicious meals for the week ahead!

Ingredients

For the Roasted Mediterranean Veg:

  • 2 large courgettes/zucchini, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 200g mushrooms, sliced
  • 2 handfuls cherry tomatoes (kept whole)
  • 1 red onion, sliced
  • 2 tbsp tomato puree
  • 1 vegetable OXO stock cube
  • 1/2 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • salt & pepper, to taste

For the Smokey Vegan Quorn Pieces:

  • 280g Vegan Quorn Pieces
  • 1-2 tsp smoked paprika powder (depending on how smokey you like it)

For the Hummus Pasta:

  • 250g dried wholewheat pasta
  • 2 heaped tbsp hummus

Method

  1. Preheat the oven to 200C/180 fan/400F/Gas mark 6.
  2. To make the roasted mediterranean veg, slice all the veg into thick chunks then add to a baking dish or baking tray.
    (apart from the red onion, i leave that to cook last)
  3. Stir in the tomato puree until all the veg is saturated in it.
  4. Sprinkle in the vegetable OXO stock cube, dried herbs, garlic, salt & pepper, then give it all another good mix until everything is combined.
  5. Place the baking dish into the oven and cook for 30 minutes, until all the veg is soft, adding the red onion 10 minutes before end of cooking time.
  6. Meanwhile to cook the Smokey Vegan Quorn Pieces, add a little water/oil into a frying pan on a medium-high heat setting, add the Quorn pieces, then sprinkle in the smoked paprika, cook for about 10-15 minutes until hot, firm and fragrant! Set aside.
  7. To make the hummus pasta, cook the pasta according to packet instructions, cooking until al dante.
  8. Once the pasta is cooked, drain the water from the pan, then add the cooked pasta back into it, stirring in 2 heaped tbsp of hummus until the pasta is fully saturated.
  9. Once everything is cooked, arrange everything into medium sized food tubs. I added some spinach and avocado to each tub too! Enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Creamy Asparagus & Mushroom Tagliatelle with Toasted Cashews

Because its spring, i came up with this healthy creamy pasta, 100% vegan, made with just a few ingredients. Creamy coconut yoghurt, garlicky stir-fried asparagus and mushrooms with hint of zesty lemon and topped with toasted cashew nuts. All the fresh zesty flavours of spring/summer. I love this pasta dish!

This is creamy flavoursome pasta is so quick and easy to make. It makes the perfect mid-week dinner or tasty lunch which you can take to work/school in your lunchbox! 

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Serves: 2

Ingredients

  • 2 servings dried tagliatelle, (or any other pasta)
  • a small handful raw cashew nuts
  • 3 cloves garlic, minced/finely grated
  • 100g asparagus spears, sliced
  • 100g mushrooms, sliced 
  • 4 tbsp coconut yoghurt
  • 1 tsp nutritional yeast, plus extra to sprinkle
  • salt & black pepper

Method

  1. Cook the pasta according to packet instructions.
  2. Meanwhile, saute the garlic in a frying pan/wok with a little spray oil on a medium-high heat for 2 minutes until fragrant.
  3. Add the asparagus & cashews and cook for 3 minutes, then add the mushrooms, stirring frequently to cook for another 3 -4 minutes, or until all the veggies have softened and the cashews are nicely toasted.
  4. Once the pasta has cooked until al dante, drain the pasta water from the pan in a colander, then transfer the pasta back into the saucepan.
  5. Stir in the coconut yoghurt, nutritional yeast and lemon juice, then add in the garlicky asparagus, toasted cashews and mushrooms. Season with salt and pepper. Keep stirring until all is combined.
  6. Serve in your bowl and sprinkle with a pinch of extra nutritional yeast, and enjoy!