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.
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
1 large or 2 medium avocados
juice of 1 lemon
3tbsp fresh flat leaf parsley
1tsp garlic granules
salt, to taste
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 .
Prepare your salad vegetables for the pasta salad by dicing and slicing them up, then stir them in with your pasta.
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.
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:
Preheat oven to 200c/180c fan/400f/gas mark 6. Line a baking tray with non-stick baking parchment.
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.
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.
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 😛
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
1 tsp sriracha sauce (optional for a little kick SO yum)
1 tsp coconut sugar/brown sugar/maple syrup
salt & pepper, to taste
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.
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.
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.
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.
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.
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 ❤
WARNING!! WARNING!! HIGHLY ADDICTIVE!! WARNING!! You have been warned. Yes i am addicted to my homemade peanut butter & pecan granola… like, i literally LOVE IT! I love to have it for breakfast sometimes, but almost every night, i will just snack on a huge bowl it’s that good! Me & my partner fight over who gets the biggest clusters, I really hate it when he gets the biggest ones, we both love it! I love making homemade granola, because shop-bought granola is always full of refined sugars and most of the time i can never find some that are dairy-free. This granola is much better as it contains just 4 INGREDIENTS!
70g (3 tbsp) Maple syrup/honey
110g (2 big heaped tbsp) Peanut butter
a handful of pecan nuts, or raw peanuts
Preheat the oven to 200C/180C fan/400F/Gas mark 6. Line a large baking tray with non-stick baking parchment.
In a mixing bowl, add in the peanut butter and maple syrup, mix well to combine, then microwave for 30 secs so it becomes much more runny.
Pour the oats into the mixing bowl, then stir them into the peanut butter & honey mixture until all the oats are fully saturated. Break up a few pecans or leave some whole, then stir them in with the oats.
Pour the raw granola onto your lined baking tray. (flatten the granola down tightly if you like granola clusters)!!!
Bake in the oven for 15-20 minutes, turning over halfway through cooking time until golden brown. Make sure you keep checking it, you don’t want to burn it!
Once the granola is golden and crisp, allow it to cool for 10 minutes before adding it to a clean empty container.
I like to serve it withAlpro Coconut Yoghurt or plant milk and fresh fruit! (but most of the time i like to snack on a huge bowl of the stuff in the evenings) LOL! 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 ❤
Ahhh the classic baked potato! This one is with my tasty homemade baked beans and a vegan cheese substitute from my favourite brand! I love this simple budget-friendly vegan meal! Sometimes i’ll have it for a filling lunch or sometimes i’ll have it for my dinner!
• Violife original flavour block, grated
• 1 baking potato (or a medium/large potato)
For the Baked beans:
400g chopped tomatoes
1 can haricot beans
1 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp vegan mayo
1 tbsp maple syrup (to balance out the acidity of the tomatoes)
salt & pepper, to taste
1. Preheat oven to 200C/400F/gas mark 6. Line a baking tray with non stick baking parchment.
2. Pierce the potato several times with a fork/knife all over to allow the potato to cook inside, then place it on a microwaveable plate and blast in the microwave for 10 minutes or so, until just softened.
3. Then once soft transfer the potato to the lined baking tray and place into the preheated oven for crispy skin. Cook for about 20 mins until the skin is golden and crisp and the potato is super soft inside.
4. To make the baked beans, pour the chopped tomatoes into a blender and blend until smooth (or add the chopped tomatoes to a saucepan and use a hand-blender to blend until smooth, which is easier), add the tomatoes into the saucepan and stir in the seasonings, maple syrup, vegan mayo (for creaminess) and then the haricot beans.
5. Bring it all to boil on a high heat setting, stirring frequently, then once it starts to bubble, turn the heat down to a medium-low and allow to simmer for 15 mins until the sauce has thickened. Season with salt and pepper to taste.
6. Once the potato is nice and fluffy and soft on the inside, place onto your plate then slice it open.
7. Fill your baked potato with the baked beans then sprinkle with plenty of grated Violife Vegan cheese.
8. Serve with a salad on the side! Enjoy!
PS – If you end up making this recipe, let me know what you think by commenting below. I always love to hear what others think of my recipes! Also if you managed to take a photo, post it on Instagram and i’ll share it in my Insta-stories! THANK YOU! Alex ❤
Possibly my favourite savoury toast! Garlicky mushrooms infused in dried parsley on top of caramelised hummus sourdough toast. AHHHH the flavours are so delicious together! This makes the perfect lunch or savoury breakfast on a lazy weekend! This is so simple and easy to make, yet amazingly delicious and full of goodness!
2 garlic cloves, minced or finely grated
160g Chesnut Mushrooms or closed cup, sliced
1/2 tsp of dried parsley
salt & pepper, to taste
2 slices toast
2 tbsp hummus, (i used caramelised onion hummus)
Spray olive oil for frying
Spray a frying pan with a few sprays of olive oil, heat up on a medium heat setting.
Once the pan in hot, saute the garlic in the pan for around 3 minutes until fragrant
Stir the mushrooms into the garlic and saute for around 5 minutes until the mushrooms are almost soft.
Stir in the dried parsley, salt and pepper and continue to cook the mushrooms for another 3 minutes until they have browned and have become soft.
Meanwhile, Once you have toasted your bread of choice, spread each slice with hummus.
Top your hummus toasts with the garlic & parsley mushrooms, serve and enjoy!
PS…Let me know if you have tried any of my recipes, i always LOVE to hear your thoughts, Just leave me a comment below, AND I always love to see your recreations, take a photo and post it on Instagram by tagging me in the photo or use #nourishingalex so i can see and share it in my Insta-story! Lots of LOVE Alex ❤