Being an adult means having to come up with ideas for dinner everyday and then actually having to make them reality - it’s hard to be imaginative everyday especially when you’re tired, but still want to please your family. That’s why I’m such a fan of single-pot sauces, you know, the easy dinner ideas that can be put together in less than 30 minutes, but don’t come up short on flavour or nutritional punch.
This super simple dish ticks all the boxes, it’s really quick to make and tastes tremendous. All you need to do is add the ingredients to the pan in order, blend it up and cook your pasta of choice (I’ve used linguine, but you can really use any pasta and still get good results)
Ingredients
_Tin of coconut cream
_100g cherry 🍅 tomatoes
_ ¼ of a hot chilli of your choice 🌶
_ 200g mixed mushrooms 🍄
_ Medium red 🧅 onion
_Packet of pasta 500g 🍝
_Handful of black calamata 🫒 olives
_ Handful of Italian parsley 🌿
_ Olive oil for sautéing
_ 4 cloves of 🧄 garlic
_ Salt and freshly ground black pepper
Serves 4
Cooking time 20 minutes
Method
_Dice the onion, pit the olives, halve the tomatoes, dice garlic, slice mushrooms (leave a few chunky mushrooms. Quartered is good).
_Dice parsley and chilli finely, leaving a few stalks of parsley 🌿 for decoration
_Add onion, chilli, mushrooms, tomatoes to a little olive oil and sauté.
_ Add a sprinkle of salt to the pan and sauté until the liquid from the mushrooms is nearly evaporated (about 12-15 minutes)
_Add the garlic, half the parsley and olives. Sauté for 2-3 minutes
_Add the coconut cream and remove from the heat.
_Blend a cup or two of the sauce in a blender. (You can leave this sauce as chunky as you prefer, but it’s good to have a fair amount smooth and creamy) Return to the pan, add the balance of the parsley and adjust the seasoning to taste.
_ While the sauce is cooking add 2 Tablespoons of salt to a pot of water and bring to the boil. Add pasta and cook according to package instructions (ensure that you use vegan pasta, made without eggs)
_Serve with pumpkin, sunflower seeds and vegan Parmesan as a topping.
All images are my own, shot using my iPad and manipulated using PicCollage
Recipe developed by me