Brown Girl Vegan

Category: Pasta under 30

  • Shitake Mushroom Ragù with Pappardelle

    Shitake Mushroom Ragù with Pappardelle

    The flavourful mushroom ragu is cooked in an umami meat-free tomato sauce and mixed in with pappardelle for the perfect pasta dish!

    This rich meat-free mushroom ragu sauce is made with meaty shitake mushrooms, tomato paste and aromatics – and can be made in just 30 minutes.

    The type of mushrooms you choose is important – for the most umami, choose cremini, shiitake, portobello, and oyster mushrooms. In this sauce, we’ll only be using shitake for maximum umami and a chewy texture. For the pasta, we’ll use pappardelle as this pasta shape is wide, flat and ideal for soaking up rich, chunky sauces like mushroom ragu.

    It’s important to slow cook the mushroom ragu sauce so it soaks up all the flavours of the veggies and mushrooms. To quicken the process, you can…

    • pulse veggies and mushrooms in a food processor instead of chopping them. Do the same for aromatics like onion and garlic
    • microwave carrots for a minute or two so they soften first
    • cook the pasta according to package instructions first and prep the veggies while that’s being cooked

    Ingredients You Need

    • lots of extra virgin olive oil – makes for a good sauce trust me!
    • aromatics – garlic, white onion, tomatoes, tomato paste
    • vegetables – carrots
    • mushrooms – shitake mushrooms
    • seasoning – vegan beef boullion cube, soy sauce
    • herbs – bay leaves, fresh thyme
    • pasta – pappardelle
    • garnish – vegan parm, fresh parsley or coriander

    Gluten free substitutions: Use any other gluten free pasta – brown rice pasta is usually the best substitute.

    Allium free substitutions: Omit garlic, onion and substitute with a pinch of asafoetida (hing).

    Print Recipe

    Shitake Mushroom Ragù with Pappardelle

    The flavourful mushroom ragu is cooked in an umami meat-free tomato sauce and mixed in with pappardelle for the perfect pasta dish!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Fusion
    Keyword: pasta recipes
    Servings: 4

    Ingredients

    • 2-3 tbsp extra virgin olive oil
    • 1/2 white onion
    • 3 cloves garlic
    • 1/2 medium carrot
    • 8-10 shitake mushrooms
    • 3 tbsp tomato paste
    • 2 medium tomatoes blended
    • 1 tsp chili powder
    • 1 beef boullion cube
    • 2 small bay leaves
    • 2 tsp fresh thyme
    • 1 cup water
    • 1 tbsp soy sauce
    • 1 tsp salt
    • 1/4 tsp black pepper
    • 400 g pappardelle
    • vegan parmesan
    • fresh parsley

    Instructions

    • Boil pasta according to package instructions. Drain but keep the pasta water. Soak the pasta in iced water to prevent it from cooking further.
    • While pasta is cooking, pulse the vegetables and mushrooms in a food processor until chopped. Do the same for onions and garlic.
    • Add olive oil to a pan and saute onions until softened and translucent. Add the garlic and sauté for another 30 seconds, being careful not to burn it.
    • Add blended tomatoes, tomato paste, chili powder or flakes, thyme and saute until it thickens.
    • Add carrots, shitake mushrooms & water. Add beef boullion cube, salt, black pepper, bay leaf and mix well. Bring to a boil.
    • Close the lid and cook for 10-15 minutes. The sauce should have thickened.
    • Add back in the pasta and mix well. If the sauce is too thick, you can add a little reserved pasta water to loosen it up to your desired consistency.
    • Garnish with vegan parm and chopped parsley.

  • Spicy Gochujang Vodka Pasta

    Spicy Gochujang Vodka Pasta

    This silky, smooth and creamy viral vodka pasta with a gochujang twist is the ultimate recipe that comes together in just 15 minutes! Dairy free and vegan.

    I can’t believe it took me this long to try the viral vodka pasta – but I must say it’s one of the easiest pasta recipes I’ve tried and hence get the hype surrounding it. However, this recipe is completely vegan, dairy free and vodka-free (so everyone can enjoy it!)

    To delve a little into the origins – the viral vodka quickly became THE “comfort food”, especially during the lockdown when people were experimenting more in the kitchen and were craving quick and flavourful meals. It was also popularised by Gigi Hadid who made her own version of the recipe.

    What Do I Need?

    • pasta: you can use any type of pasta for this recipe, I used Mafaldine because it coats the creamy sauce so well!
    • aromatics: shallots, garlic
    • gochujang: this is a korean spicy paste, and it’s pretty spicy with some notes of sweetness. You can reduce the amount of gochujang if you are sensitive to spice – you could also substitute with ssamjang paste which is a less spicy korean paste similar to gochujang.
    • tomato paste: adds a nice red hue to the sauce! And a key ingredient for the tomato-cream base.
    • cream: using soy cream gives it that nice pink colour, but you can also use full-fat coconut milk for a delicious whole-foods alternative.
    • spices: gochugaru for extra spice
    • herbs: fresh basil
    • garnish: vegan burrata, olive oil, fresh basil, gochugaru

    Allium free substitutions: Omit aromatics like onion and garlic – instead using a pinch of asafoetida. Substitute gochujang for chili paste or omit it altogether.

    Gluten free substitutions: Use gluten free pasta – I recommend brown rice pasta. Omit gochujang.

    Print Recipe

    Spicy Gochujang Vodka Pasta

    This silky, smooth and creamy viral vodka pasta with a gochujang twist is the ultimate recipe that comes together in just 15 minutes! Dairy free and vegan.
    Cook Time15 minutes
    Total Time15 minutes
    Course: Main Course
    Cuisine: Fusion
    Keyword: gochujang, pasta recipes
    Servings: 2

    Ingredients

    • 200 g dry pasta
    • 1 tbsp olive oil
    • 3 cloves garlic 1.5 tsp minced garlic
    • 3 tbsp tomato paste
    • 1 tsp gochujang heaped – add more for more spice
    • 1 tsp gochugaru
    • 1/2 cup full fat coconut milk or coconut cream
    • 1/2 cup pasta water
    • 5 g fresh basil
    • salt
    • black pepper

    Garnish

    • vegan burrata
    • olive oil
    • fresh basil
    • gochugaru

    Instructions

    • Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside, saving the pasta water.
    • In a large skillet, heat the olive oil over medium heat. Add the chopped shallots and saute for 2 minutes. Then add minced garlic and sauté for 2 more minutes.
    • Stir in the tomato paste, gochugaru and gochujang. Add some pasta water to thin it out.
    • Lower the heat and stir in the coconut cream and pasta water. Season with salt and black pepper.
    • Add the cooked pasta to the sauce, tossing to coat evenly. Stir in fresh basil and cook for 2-3 more minutes, allowing the pasta to absorb the sauce and for basil to cook.
    • Serve hot, topped with fresh basil, vegan burrata, olive oil and gochugaru. Enjoy!
  • Viral Turkish Pasta (Anna Paul Recipe)

    Viral Turkish Pasta (Anna Paul Recipe)

    This quick 20-minute viral turkish pasta is drenched in a garlic-yogurt sauce, seasoned minced ‘meat’, cherry tomatoes and chopped cilantro.

    This vegan version of the viral turkish pasta by Anna Paul is a quick and delicious recipe for anyone! The key to the mute but flavourful pasta is the layering: pasta, garlicky yogurt sauce, seasoned ‘beef’ and the game changing paprika butter. This is a modern adaptation of the traditional Turkish dish known as “manti”. Instead of dumplings, you can use any pasta of your choice.

    This meal is also balanced – you have pasta for carbs, textured vegetable protein for protein, yogurt for extra protein & probiotics, cherry tomatoes & cilantro to pack in some fresh vegetables.

    Ingredients You Need

    • pasta shape of choice – I would recommend Conchiglie (what I used), fusilli, farfalle and penne.
    • protein – textured vegetable protein for a wholefoods option! Alternatively, you can also use any plant based ‘beef’ substitute, minced mushrooms or crumbled tofu.
    • aromatics – white onion, minced garlic
    • spices – smoked paprika, onion powder or asafoetida (hing), tomato paste
    • oil – lots of extra virgin olive oil
    • yogurt sauce – plant based soy or cashew yogurt
    • garnish – fresh cherry tomatoes, cilantro or parsley

    Gluten free substitutions: Use gluten free pasta like brown rice or corn pasta. Ensure the hing you use is wheat flour free (pure hing usually is).

    Allium free substitutions: Use asafoetida (hing) in place of onions, onion powder and garlic.

    Print Recipe

    Viral Turkish Pasta (Anna Paul Recipe)

    This quick 20-minute viral turkish pasta is drenched in a garlic-yogurt sauce, seasoned minced 'meat', cherry tomatoes and chopped cilantro.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Fusion, Turkish
    Keyword: high protein, pasta, pasta recipes, turkish
    Servings: 4

    Ingredients

    Pasta Dish

    • 1 cup dry shell pasta
    • 1 cup dried textured vegetable protein (TVP)
    • 1/2 white onion
    • 2 tbsp onion powder
    • 2 tsp smoked or sweet paprika
    • 2 tbsp tomato paste
    • 1/2 tsp salt
    • 1/2 tsp black pepper

    Garlic Yogurt Sauce

    • 1 cup plant based yogurt
    • 1 tsp minced garlic about 1 clove
    • 1/2 tsp salt

    Paprika Butter

    • 1 tsp smoked or sweet paprika
    • 2 tbsp olive oil or vegan butter

    Garnish

    • 1/2 cup cherry tomatoes
    • chopped cilantro or parsley

    Instructions

    • Soak textured vegetable protein in hot water for 10 minutes.
    • Boil the pasta until al dente according to package instructions, then drain. Save the excess pasta water.
    • Dice white onion and mince garlic.
    • Combine plant based yogurt with minced garlic, and salt in a bowl and whisk until well-combined.
    • Add olive oil to a small pan on low flame. Add paprika and mix for a few seconds.
    • In a skillet or pan, saute the onions until translucent. Add textured vegetable protein, tomato paste, onion powder, paprika, salt and black pepper.
    • Add a splash of pasta water and saute for 1-2 minutes.
    • Layer the cooked pasta on a serving plate, top with the garlic yogurt sauce, followed by the spiced 'meat'. Drizzle with the paprika-infused butter and garnish with cherry tomatoes and parsley.

  • Curry Leaf Pesto Pasta Salad

    Curry Leaf Pesto Pasta Salad

    Try this easy pasta salad with baby spinach, roasted chickpeas, and juicy pomegranate pearls tossed together in an unique curry leaf pesto dressing. You won’t regret it.

    Forget plain pasta salads with basic dressings and try this spruced up pesto pasta salad with a mix of raw and cooked vegetables dressed in a herby, zesty pesto sauce. We’ve also added in a secret ingredient to make it more nutritious!

    I love using this particular pasta shape (called cellentani) for pasta salads as they are able to soak up the flavour of the dressing really well. For the toppings – you can try my 5-minute Vegan Feta Cheese here as well, in addition to roasted chickpeas to up your protein intake.

    For the raw vegetables, I went with baby spinach and pomegranate pearls. They worked so well in the salad!

    For the dressing, the ingredients are very similar to my regular vegan pesto – basil leaves, pine nuts, nutritional yeast, lemon juice and garlic powder. This time round I also added toasted curry leaves. I drew inspiration from my mum’s signature green chutney (indian dip) that she makes for us to eat with rice for healthy skin and hair. Curry leaves are super aromatic when toasted and it blends right in with the taste of pesto!

    Ingredients You Need

    • basil leaves – any kind works!
    • curry leaves – toast them before blending for ultimate flavour.
    • walnuts – you can also use pine nuts, cashews or macadamia.
    • nutritional yeast – a substitute for parmesan and gives the best cheesy flavour!
    • lemon juice – for acidity
    • spices and condiments – ground cumin, salt and black pepper (+garlic powder / hing optional)
    • pasta – fusilli or cellentani works well in this recipe
    • protein – chickpeas, tofu or any other type of beans would work as well
    • toppings – baby spinach / arugula
    • fruits – pomegranate pearls

    Gluten free substitutions: Use a gluten free pasta like brown rice pasta. Ensure if you use hing, it’s gluten free as it normally contains wheat flour.

    Allium free substitutions: Use hing instead of garlic powder.

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    Curry Leaf Pesto Pasta Salad

    Try this easy pasta salad with baby spinach, roasted chickpeas, and juicy pomegranate pearls tossed together in an unique curry leaf pesto dressing. You won’t regret it.
    Prep Time10 minutes
    Cook Time15 minutes
    Total Time25 minutes
    Course: Main Course, Salad
    Cuisine: Indian, Italian
    Keyword: pasta, pasta salad
    Servings: 4

    Ingredients

    Curry Leaf Pesto

    • 30 g  basil leaves
    • 20 g toasted curry leaves
    • 1/2 cup walnuts
    • 3 tbsp nutritional yeast
    • 1 tbsp lemon juice
    • 2 tbsp extra virgin olive oil
    • 1/2 tsp salt
    • 1/4 tsp ground cumin
    • 1/4 tsp black pepper
    • 1 tsp garlic powder or sub with pinch of hing

    Toppings

    • 2 cups dry pasta
    • 1 can chickpeas
    • 1/2 tsp ground turmeric
    • 1 tsp chili powder
    • salt and black pepper
    • 1/2 cup pomegranate pearls
    • 2-3 cups baby spinach

    Instructions

    • Boil pasta according to package instructions. Drain and rinse the pasta with cold water. Save the pasta water.
    • Toast the curry leaves on pan until crispy. Toss in all the ingredients needed for the curry leaf pesto dressing into a blender.
    • Blend until you get a smooth paste. If the paste is too thick, add some pasta water and blend again.
    • Drain excess water from chickpeas in a can and rinse them. Toast them with spices like turmeric, chili powder, salt and black pepper for 5-10 minutes until crispy.
    • Assemble the pasta salad – add your baby spinach into a bowl, followed by pasta, chickpeas, and pomegranate. Pour over pesto dressing, give it a good mix.
    • Top with more chickpeas and pomegranate. Enjoy!

  • Spicy Miso Pasta with 5-Spice Tofu Crumble

    Spicy Miso Pasta with 5-Spice Tofu Crumble

    This asian-fusion creamy, umami and spicy pasta dish is the perfect easy meal, topped with an easy 5-spice crispy tofu crumble.

    This spicy miso linguine is a delectable fusion dish that brings together the flavours of umami from the miso paste with the comfort of Italian pasta and an added kick with sambal. It pairs perfectly with a roasted 5-spice tofu crumble for that perfect bite.

    What’s more is that this pasta dish contains 23 grams of protein as we’ll be using two types of tofu in the recipe: extra firm tofu for the crumble and silken tofu for the miso sauce.

    This is one of my go-to favourite recipes to make as it’s packed with flavour and can be put together in 30 minutes with an easy pasta sauce made in a blender.

    Ingredients You Need

    • tofu – we need both extra firm and soft silken tofu varieties for this dish. Just a block of each would do!
    • spicy condiments – chili oil and sambal chili paste add a lot of flavour to this dish!
    • aromatics – scallions and garlic powder (substitute with coriander and hing for alliums-free version)
    • condiments – light soy sauce, dark soy sauce, rice wine vinegar
    • seasoning – mushroom seasoning or vegan stock powder, 5-spice, salt
    • vegetables – shimeji mushrooms

    This recipe is gluten free if you substitute soy sauces with gluten free options and if you ensure the seasonings and stock powder is free of what and gluten free as well.

    Use a gluten free pasta like a brown rice version for similar taste and texture!

    Print Recipe
    5 from 1 vote

    Spicy Miso Pasta with 5-Spice Tofu Crumble

    This asian-fusion creamy, umami and spicy pasta dish is the perfect easy meal, topped with an easy 5-spice crispy tofu crumble.
    Prep Time20 minutes
    Cook Time10 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Asian, Fusion
    Keyword: pasta recipes, tofu, tofu recipes
    Servings: 2

    Ingredients

    5-spice Tofu Crumble

    • 200g extra firm tofu
    • 1/2 tbsp chili flavoured oil sub chili oil / sesame oil
    • pinch hing sub 1 tsp garlic powder
    • 1/2 tsp 5-spice powder
    • 1/2 tbsp light soy sauce
    • 1 tsp dark soy sauce
    • 1 tsp rice wine vinegar
    • 1 tsp sambal or chili paste
    • more olive oil to get it crispy

    Spicy Miso Pasta

    • 150 g silken tofu
    • 1 tbsp miso paste
    • 1-2 tsp sambal or chili paste
    • 1 tsp rice wine vinegar
    • 1 tsp mushroom seasoning
    • 1/2 tsp salt
    • 1/2 cup pasta water to blend
    • 2 servings pasta about 100g dry pasta
    • 1 cup shimeji mushrooms
    • 2 stalks scallions

    Instructions

    • Drain excess water from your tofu and crumble it. Add chili oil to a pan and add the crumbled tofu.
    • Add all your sauces and seasoning and pan fry until crispy. Add more oil if needed.
    • Boil pasta according to package instructions. I used linguine!
    • To a blender, add silken tofu, miso pasta, sambal, rice wine vinegar, mushroom seasoning, pasta water and blend until smooth.
    • To a pan, add shimeji mushrooms and saute until cooked. Chop up and add the white part of scallions.
    • Add in your pasta, sauce and more pasta water if required. Cook for a few minutes.
    • Serve creamy pasta with 5-spice tofu crumble and chopped spring onions. Enjoy!
  • Red Pepper Sundried Tomato Fettuccine

    Red Pepper Sundried Tomato Fettuccine

    This luscious, creamy, tangy and flavourful pasta sauce tossed with fettuccine and garnished with vegan parmesan is delicious!

    This SUPER CREAMY red bell pepper sauce is a life changing and healthy, flavourful sauce base that you can make for lunch or dinner. It also works really well as meal prep.

    The sauce is made with simple pantry friendly ingredients like smoky roasted red bell peppers, tangy sundried tomatoes, nutritional yeast for cheesiness and walnuts for that hint of nuttiness. If you are a vegan or transitioning into a vegan-friendly diet, all of these ingredients really add flavour and come in handy for many vegan dishes.

    You can also add vegetables of your choice – I’ve added spinach and more sun dried tomatoes. I also topped it with my homemade vegan parmesan made with cashews and spices.

    This is friendly for the gut because it’s allium free (no onion and garlic) but depending on your tolerance, this may vary. Remember to peel off the skins from the red bell pepper because they may cause some irritation too!

    Ingredients You Need

    • pasta of choice – any pasta works for this recipe! Except orzo, that might require a different cooking time and method.
    • red bell peppers – you can roast them in the oven, but I find roasting on a pan much faster!
    • sun dried tomatoes – these are key to the flavour of this dish
    • tomato paste – to add colour and tangy flavour of tomatoes
    • walnuts – you can sub this with cashews or cashews!
    • nutritional yeast – to add cheesiness to the pasta sauce
    • chili flakes – because a little spice would go a long way
    • lemon juice – to add tanginess
    • hing – an allium substitute, you just need a pinch!
    Print Recipe
    5 from 1 vote

    Red Pepper Sundried Tomato Fettuccine

    This luscious, creamy, tangy and flavourful pasta sauce tossed with fettuccine and garnished with vegan parmesan is delicious!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Main Course, Sauce
    Cuisine: Fusion
    Keyword: pasta, pasta recipes
    Servings: 2

    Ingredients

    • 2 servings pasta (4 fettuccine pasta bunches)
    • 1/4 cup sundried tomatoes
    • 1 tbsp sundried tomatoes
    • 1 tbsp tomato paste
    • 1 red bell pepper
    • 1/4 cup walnuts
    • 1 tsp chili flakes
    • nutritional yeast
    • hing
    • lemon juice
    • salt
    • black pepper
    • pasta water

    Vegetables

    • 1 cup mini king oyster mushrooms
    • 1.5 cups spinach
    • 2 tbsp vegan parmesan
    • olive oil

    Instructions

    • Prepare your desired pasta according to package instructions.
    • Cut the red bell peppers in half lengthwise and remove the seeds and membranes. Place them cut side down on your pan.
    • Roast them for a few minutes until they are cooked.
    • Add the pasta sauce ingredients to a blender – roasted red bell pepper, 1/4 cup sundried tomatoes, tomatoes, walnuts, chili flakes, nutritional yeast, lemon juice, hing, salt, black pepper, pasta water and blend until smooth.
    • In a large pan, heat the olive oil over medium heat. Add king oyster mushrooms and sauté until cooked – about 5 minutes.
    • Add the sauce back onto the pan, sun dried tomatoes and pasta water.
    • Finally, mix in some spinach until fully cooked.
    • Remove the skillet from heat and garnish with vegan parmesan.
  • Spicy Jalapeno Rocket Pesto

    Spicy Jalapeno Rocket Pesto

    I’m not kidding when I say – this is one of the most flavourful and fresh pesto pasta recipe! Paired with turmeric tofu, you can make this gluten free and oil free without compromising on deliciousness.

    This unique pesto recipe features the peppery flavour of arugula in a creamy pesto sauce. Paired with flavourful pan-fried turmeric tofu, this meal is complete with herbs, spices, vegetables and protein. You can also pair this with a side salad or a crispy piece of sourdough.

    With a million pesto recipes out there, I’m not going to convince you mine is the best. However, it’s one of my favourite versions of pesto and it can be made gluten free and gut-friendly. In a way, it’s an allergen-free recipe that does NOT compromise on taste.

    Made with simple ingredients like rocket leaves, basil, lemon juice, and walnuts, this vegan version includes nutritional yeast sundried tomatoes for that extra oomph. We also use hing (asoefitida) here in place of alliums but if you are tolerant, you can substitute it with 1 to 2 fresh cloves of garlic.

    What Ingredients Do I Need?

    • any pasta – I used bucatini. Spaghetti, linguine and angel hair would be good options too!
    • rocket leaves – I use locally sourced rocket or mizuna leaves from Greenhood (not affiliated)
    • basil – what is pesto without basil?
    • walnuts – substitute with cashews or pine nuts
    • jalapeno – you can substitute this with half a green chili or 1-2 tsp chili flakes
    • nutritional yeast or vegan parmesan – to add a cheesy flavour
    • lemon juice – for acidity
    • salt
    • extra virgin olive oil – you can keep this out if oil free
    • extra firm tofu – to make an easy pan fried turmeric tofu
    • spices – hing, turmeric, garam masala, salt

    I use a wheat-based pasta for this recipe but a gluten free version tastes almost exactly the same. For gluten free pasta options, I love anything that is made with brown rice due to the similarity in texture and taste. You can opt for your favourite gluten free pasta in this recipe.

    I also heard that some nutritional yeast brands contain gluten. The one I use by Bob’s Red Mill doesn’t, but do be extra careful if you are gluten intolerant.

    Print Recipe

    Spicy Jalapeno Rocket Pesto

    I’m not kidding when I say – this is one of the most flavourful and fresh pesto pasta recipe! Paired with turmeric tofu, you can make this gluten free and oil free without compromising on deliciousness.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Fusion
    Keyword: pasta, pasta recipes
    Servings: 2

    Ingredients

    • 1 cup rocket leaves
    • 1/2 cup basil
    • 2 tbsp walnuts (7-8)
    • 1 jalapeno
    • 2 tbsp nutritional yeast
    • 1 tbsp vegan parmesan
    • 1 tbsp lemon juice
    • 1/2 tsp salt
    • 3 tbsp olive oil
    • 8 sun dried tomatoes
    • 1/2 cup pasta water

    Turmeric Tofu

    • 150 g extra firm tofu
    • 1/4 tsp turmeric
    • 1/2 tbsp garam masala
    • pinch hing
    • salt

    Instructions

    • Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente.
    • Drain the cooked pasta, reserving about 1/2 cup of the pasta cooking water, and set aside.
    • In a food processor or blender, combine the rocket, basil, walnuts, jalapeno, nutritional yeast, vegan parm, lemon juice, salt, and olive oil. Add a splash of
    • Blend until smooth.
    • Cut the extra firm tofu into small cubes.
    • To a pan, add olive oil and spices: hing, turmeric and garam masala. Add the tofu onto the pan and pan fry until crispy.
    • Keep the tofu aside. Add oil and 5 chopped sun dried tomatoes. Saute for a few minutes.
    • Toss the cooked pasta with the rocket pesto until the pasta is evenly coated.
    • Serve the rocket pesto pasta warm, garnished with turmeric tofu and more sun dried tomatoes. Enjoy!
  • Vegan Beef & Broccoli Spaghetti

    Vegan Beef & Broccoli Spaghetti

    This better than takeout vegan beef & broccoli stir fry meets bucatini for the perfect asian-fusion dinner made in under 20 minutes!

    Would you believe me if I told you living in Asia, I’ve never ever tried the dish Beef & Broccoli? Even as a non-vegan, the dish is impossible to find at restaurants. The first time I tried it was when I visited the United States – and I guess I get what the hype is on about!

    They are a popular takeout option and are also quick to recreate at home – throw in some plant-based protein, broccoli and an amazing sauce to stir fry and serve with rice. We’ll change things up a little today but making an asian-fusion Beef & Broccoli Spaghetti (actually it’s Bucatini but any pasta works).

    What Do I Need?

    • plant-based beef – you can use an alternative protein or simply extra firm tofu or tempeh for an amazing plant based protein that can soak up all the flavours from the sauce.
    • broccoli – a whole head of broccoli goes into this recipe. I like to keep the broccoli stalk to boil and blend into sauces or make vegetable stalk.
    • pasta – you can use any pasta but I used Bucatini.
    • aromatics – ginger and garlic
    • sauce – all you need are a handful of ingredients like light and dark soy sauces, sesame oil, rice wine vinegar and chili flakes. I also added a splash of chili garlic sauce for more flavour – you can substitute this with sriracha.
    • spices – I also like to add a little 5-spice powder for aroma!

    Gluten free substitutions: Replace soy sauces with gluten free soy sauce, tamari or coconut aminos. Use brown rice or gluten free pasta instead of wheat-based pasta.

    Allium free substitutions: Replace garlic with a pinch of hing! You can also omit the chili garlic sauce.

    Print Recipe

    Vegan Beef & Broccoli Spaghetti

    This better than takeout vegan beef & broccoli stir fry meets bucatini for the perfect asian-fusion dinner made in under 20 minutes!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Asian, Fusion
    Keyword: asian, pasta, pasta recipes
    Servings: 3

    Ingredients

    Stirfry Sauce

    • 3 tbsp light soy sauce
    • 3 tbsp dark soy sauce
    • 1 tbsp coconut sugar
    • 1 tbsp sesame oil
    • 1 tbsp rice wine vinegar
    • 1 tbsp gochugaru

    Beef & Broccoli Bucatini

    • 3 servings pasta
    • 1 tbsp sesame oil
    • 1 tsp ginger
    • 2 cloves garlic minced
    • 1/2 tsp 5-spice powder
    • 1 tbsp chili garlic sauce sub sriracha
    • 1 head broccoli
    • 1 pack plant-based meat sub 300g extra firm tofu
    • 1 tbsp corn starch mixed with 1/4 cup water
    • 1/2-1 cup pasta water

    Garnish

    • toasted sesame seeds
    • chili oil

    Instructions

    • Boil pasta until al dente according to package instructions. If using tofu, cut into cubes and panfry in olive oil until crispy. Cut broccoli into small florets.
    • Mix all the ingredients needed for the stir fry sauce.
    • To a pan, add sesame oil and heat. Add minced garlic and ginger and saute for a minute. Add 5 spice powder and mix.
    • Add plant based beef (fry for a few minutes) or tofu and add 3 tbsp of the stir fry sauce. Mix well.
    • Add broccoli, rest of the stir fry sauce and some pasta water. Cover the lid to cook for a few minutes.
    • Add chili garlic sauce and corn starch slurry. Mix until the sauce thickens but make sure it's not too thick. Add more pasta water if it's too thick.
    • Add back in your pasta and stir until well combined. Make sure it's not too dry, add more pasta water if required.
    • Serve and garnish with toasted sesame seeds and chili oil.

  • Marry Me Pasta with Crispy Tofu

    Marry Me Pasta with Crispy Tofu

    This pasta dish based on the viral ‘Marry Me Chicken’ will actually make people want to marry you – and paired with a spicy, crispy tofu, get ready for your wedding.

    This viral Marry Me Pasta is super creamy, juicy, and full of flavour! It’s that pasta dish that everyone would love and takes just half an hour to make it. It’s very similar in looks as Tuscan Chicken with the spices used and the creamy element but doesn’t use as much tanginess as the latter.

    You absolutely don’t need any meat to make this – only plant based ingredients for maximum flavour! I love making pasta recipes like this for my family and friends as it’s so versatile and easy to make. It also doesn’t skimp on the flavours from the sun dried tomatoes and fresh basil.

    A marriage proposal in sight? I would think so with this delicious vegan pasta recipe. To dig in, here are the ingredients you would need:

    • pasta: you can use any type of pasta! I used fusilli to soak up all the flavours in between the twirls.
    • garlic: I used fresh garlic cloves but you can also use garlic powder. If you don’t consume onion and garlic, a pinch of hing makes the biggest difference.
    • spices: smoked paprika and cayenne pepper really elevate the colour and flavour of the dish! You can also add some dried herbs.
    • tomato paste: also for that bright red colour
    • sun-dried tomatoes: the heart of this dish! The sourness and aroma of sundried tomatoes are unmatched.
    • cream: coconut cream is the easiest, most widely available substitute but you can also use soy or rice cream. You could even use vegan cream cheese!
    • basil: really adds to the flavour and aroma of the dish.
    Print Recipe

    Marry Me Pasta with Crispy Tofu

    This pasta dish based on the viral 'Marry Me Chicken' will actually make people want to marry you – and paired with a spicy, crispy tofu, get ready for your wedding.
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Fusion
    Keyword: pasta, pasta recipes, tofu
    Servings: 2

    Ingredients

    Marry Me Pasta

    • 2 cups dry pasta
    • 1.5 tbsp olive oil
    • 2 garlic cloves
    • 1/2 cup sundried tomatoes chopped
    • 1 tbsp smoked paprika
    • 1/4 tsp cayenne pepper
    • 2 tbsp tomato paste
    • 1 tsp onion powder
    • 1 tsp dried herbs
    • 4 tbsp coconut cream
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 15 g fresh basil
    • 1/2-3/4 cup pasta water

    Marry Me Tofu

    • 1 block extra firm tofu 200g
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tbsp smoked paprika
    • pinch cayenne pepper
    • salt
    • black pepper
    • 3 tbsp corn starch

    Instructions

    • Add corn starch, spices and herbs on a plate. Mix them well. Slice tofu into 2 square cutlets and coat them in the corn starch evenly.
    • Heat some neutral oil on a pan and pan fry until golden and crispy on both sides.
    • Cook pasta accordingly to package instructions until al dente. Drain pasta and keep excess water aside.
    • To a large pan, add olive oil. Add sliced garlic and sundried tomatoes. Saute them until the garlic turns slightly brown.
    • Then add tomato paste, smoked paprika, cayenne pepper, onion powder, herbs and mix well.
    • Add coconut cream, some paste water and mix well. Add salt and black pepper to taste.
    • Add rest of the pasta water and add in your paste. Chop up some basil and mix in the paste until it wilts.
    • If the paste is too thick, add an additional tbsp of coconut cream or more pasta water.
      Serve with Marry Me Tofu and sprinkle of chopped basil. Enjoy!

  • Vegan Pasta Salad with Spicy Ranch Dressing

    Vegan Pasta Salad with Spicy Ranch Dressing

    This cool and refreshing pasta salad is the most amazing summer dish – made with crunchy vegetables, tasty tofu and a creamy, zesty ranch dressing that is addictive!

    Most of us know this and live by it – the dressing makes or breaks any salad. Crunchy vegetables on its own is great (kind of) but those days when you are craving a filling, wholesome & satisfying salad? The dressing plays a huge huge part in elevating the dish.

    This is a Vegan Pasta Salad with simple ingredients and an ultra creamy and tangy sauce. The secret ingredient – not cashews, nuts or any milk – is soft, silken tofu.

    As someone who prefers carbs, salads often don’t fill me or keep me satisfied. But this pasta salad really hit different. Thanks to the creamy dressing infused with acidic components, herbs and seasoning. It’s also ridiculously easy to make. It’s the preparation of ingredients that takes some time but the dish in itself is so versatile because you can use almost anything on hand!

    This pasta salad can also be made gluten free – simply use a gluten free pasta such as brown rice fusilli or lentil pastas for that extra boost of protein. The dressing is 100% gluten free!

    Print Recipe

    Vegan Pasta Salad with Spicy Ranch Dressing

    Prep Time15 minutes
    Cook Time5 minutes
    Total Time20 minutes
    Course: Main Course, Salad
    Cuisine: Fusion, Western
    Keyword: pasta salad, salad recipes
    Servings: 2

    Ingredients

    Spicy Ranch Dressing

    • 150 g silken tofu
    • 10 g spring onions
    • 1 small jalapeño
    • 5 g fresh dill
    • 1 tbsp lemon juice
    • 2 tbsp nutritional yeast
    • 1 tsp jalapeno juice
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp dried herbs
    • salt

    Pasta Salad

    • 1.5 cups dry pasta
    • 1/2 cup japanese cucumber
    • 1/2 cup celery stalks
    • 5 cherry tomatoes
    • 1/4 cup olives
    • 1 avocado
    • fried tofu