This is entertaining made easy and it’s extra tasty.
2 tbsp vegetable oil
Red curry paste to taste (I used roughly 100g)
1 butternut squash, peeled and cubed
1 can of coconut milk
1 tbsp lemon grass paste
500g tagliatelle pasta
- Heat the oil in a large pan or wok.
- Add the curry paste, squash and lemongrass. Fry for 2-3 minutes on a medium heat.
- Pour in the coconut milk, stir well and bring to the boil.
- Allow to simmer for about 25 minutes. Add extra paste and coconut milk if sauce becomes too thick.
- When the squash is almost done, cook the pasta according to packet instructions, then drain well.
- Pour half the sauce from the pan into a big bowl and mix with the pasta.
- Plate up and place remaining squash and fresh coriander on top.
- Add siracha if you fancy some extra spice, which I always do.
Having a lovely creamy pasta with a salty flavoursome pesto on it, is something I’ve not had since I’ve been vegan, which is almost 9 years now. I decided to mess around with some ingredients and I came up with this:
Because the sauce is made from butter beans instead of cheese, it’s really filling. That protein certainly packs a punch! *flexes muscles* Kale is also a superfood and you should eat it every day, raw if possible.
Pasta – I used Penne.
- Vegan butter such as Vitalite.
- 4 cloves of garlic.
- Sea salt.
- Black pepper.
- 2 cans of butter beans, drained.
- 1 vegetable stock cube, undissolved.
- Water as required from pasta.
- A large handful of curly kale.
- A large handful of raw walnuts.
- Sea salt.
- Rapeseed oil.
It’s best to start with the kale pesto so that it has time for all the flavours to infuse. Place the kale, walnuts and a sprinkle of sea salt into a food processor pulse blending whilst adding drops of rapeseed oil to gain the required consistency as pictured above.
Scrape out the pesto into a spare bowl and clean the food processor of all pesto flavours. You’ll need it for the next bit.
Get your pasta on to cook as per the packet instructions, drain and place to one side. (Try and keep at least a small glass of that beautiful starchy water. It will thicken your sauce.)
Chop and peel the garlic and fry gently in about two large tablespoons of Vitalite for 3 to 4 minutes. Once complete, pour the entire contents of the pan into the food processor. (Tip, keep tasting it to make sure it’s to your liking. My first batch was waaaaaay too salty.)
Now add the rest of the ingredients for the sauce and blend until you get a nice thick consistency. Place this sauce in the pan you fried the garlic in and spread out.
Now place the pasta in the pan and mix through. The pasta will start to absorb the sauce and reheat, however if it’s still too cold for your liking switch on the pan for a couple of minutes to heat through.
Season with some extra black pepper and the kale pesto.
This amount will feed four adults, easily. You’ll also have tons of pesto left over that will keep for up to week in the fridge.
Love and light! 🙂