Spiced Squash Pasta: A Thai-Italian Fusion

This is entertaining made easy and it’s extra tasty.

DSC_0182

Ingredients:

2 tbsp vegetable oil

Red curry paste to taste (I used roughly 100g)

1 butternut squash, peeled and cubed

1 can of coconut milk

Fresh coriander

1 tbsp lemon grass paste

500g tagliatelle pasta

DSC_0184

Method:

  • 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.

DSC_0181 DSC_0180 DSC_0179 DSC_0178 DSC_000001

Stuffed Sweet Peppers

I already know what you’re thinking. BORING! Everyone always makes stuffed peppers for vegans and it’s getting really old. Well think again! This is a revamped recipe that you’re not only going to want to eat yourself, but rustle up as a great starter for a main meal. One thing this dish isn’t is pretty. I suppose if you fannied around for a little while with some rocket, you could make a meaningful display, but I don’t have time for that sort of nonsense. 😛

DSC_0078 DSC_0079 DSC_0080

Ingredients:

60 grams cous cous (2 servings)

Half a jar of sun dried tomatoes, chopped

Half a jar of artichoke hearts, chopped

1 vegetable stock cube

Wholemeal bread crumbs

Nutritional yeast

6 sweet long peppers of varying sizes

DSC_0077 DSC_000001(10) DSC_000001(8)

Method:

  • Turn the oven on. Slice your peppers down the middle. Season with a little salt and pepper, then place in the oven for 10 minutes to begin cooking.
  • In the meantime, prepare your cous cous as per packet instructions, mixing in a vegetable stock cube to give flavour.
  • Now add the sun dried tomato and artichoke to the cous cous. Don’t worry about any extra oil. It all adds to the Mediterranean flavour.
  • Remove peppers from the oven and fill with the cous cous mixture.
  • Top with a generous helping of nutritional yeast and bread crumbs for that extra crunch.
  • Place back in the oven for a further 10-15 minutes so the peppers can soften and the top can go crispy.

Serve as a light lunch with a salad or on it’s own as a starter.

DSC_000001(6) DSC_000001(7)