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Hi.

I’m an adventurer in the world of vegan cooking - dedicated to crafting and sharing ambitious plant-based cuisine because vegan food shouldn’t mean boring food!

Tagliatelle with Quick Roasted Tomato and Cavolo Nero Bolognese

Tagliatelle with Quick Roasted Tomato and Cavolo Nero Bolognese

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Don’t tell anyone but this is definitely not a bolognese. It is, however, a really delicious meaty tomato pasta sauce which I probably make twice every week. It’s perfect Monday food (summer or winter) but also perfect hangover food - should you need a little TLC.

The vegan mince you use is pretty important - obviously the better the mince, the better the dish. I find the most realistic to be Naturli. I use this stuff for my burgers and lasagne too. It’s got a perfect texture and a subtle meaty umami flavour. If you can’t get hold of it, most large supermarkets have a similar product. Get the stuff from the refrigerated meat alternatives section, not the frozen stuff.

Makes two decent bowls of pasta.


6 nests of good, egg free tagliatelle

2 tbsp olive oil

3 cloves garlic (de-skinned and crushed)

1/4 tsp smoked paprika

1/4 tsp dried oregano

1/8 tsp dried thyme

200g vegan mince (I use Naturli because it’s insane)

100ml vegan red wine

1/2 tbsp balsamic vinegar

5 good sized beef tomatoes (chopped in half along their equator)

Small bunch cavolo nero (roughly shredded -stalks too)

10-15 leaves fresh basil (roughly torn for garnish)

2 tbsp vegan parmesan (I use the Italian style from follow your heart)


Preheat the oven to 180c.

Bring a medium pan of salted water to a rolling boil. Add your tagliatelle and boil until al dente.

While the pasta is boiling, take a large cast iron or oven proof saucepan and place over medium high heat. Add the olive oil, garlic, and dried herbs and toast until fragrant.

Add the vegan mince and fry, stirring constantly for around five minutes. If the mince starts to stick to the pan, add a tiny splash of pasta water.

Once cooked, add the red wine, balsamic vinegar, tomatoes and cavolo nero. Stir to combine and bring to a simmer. Season with salt and pepper. Place an oven proof lid on the pan and pop in the oven. Roast for 25 minutes.

While the sauce roasts, drain the pasta, reserving some of the pasta water. Toss in a little olive oil to keep it from sticking together and set aside.

Check on the sauce after 25 mins. It should be thick, juicy and nicely reduced. If it needs more seasoning, now’s the time to add it. If it’s too thick, add a good ladle of pasta water to thin it out.

When cooked, stir the pasta sauce into the tagliatelle and top with the basil and the parmesan.

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