Creamy Vegan Pasta

I normally reserve Sundays for 3 things – cooking, chilling and eating. There’s nothing that feels nicer on a Sunday evening than snuggling down on the sofa to watch a film along with a bowl of your favourite comfort food. Yesterday was no different; I was craving something really hearty but nourishing at the same time. I pretty much threw all of these ingredients together and the end result was delicious. It tasted so much more indulgent that it actually was, and I’m really getting the hang of making creamy sauces using gluten free, vegan ingredients. Who says you need dairy to make a creamy pasta sauce?!

Ingredients (serves 2)

Gluten-free pasta (I used this one from Dove Farms). Use however much you would normally want

1 courgette cut into small chunks

1 red onion, diced

1 green onion, diced

5 stems of long-stem broccoli, cut into 1 inch chunks

4 large handfuls of spinach

2 garlic cloves, to be chopped and sprinkled on top of the finished dishes, raw

For the sauce

3 tbsp tahini

5 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

A few drops of tamari

Juice of ½ a lemon

1 tbsp water (to thin the sauce)

Method

1. Cook the pasta for approx. 15 minutes, or until soft

2. Pan fry the courgette, onion and broccoli until they have all softened, then add the spinach for the last couple of minutes, taking the pan off the heat when the spinach has wilted

3. Drain the pasta and split into two bowls. Mix in half of the sauce

4. Split the vegetables between each bowl, then add the rest of the sauce and mix it in until all of the pasta and veggies are evenly covered

5. Enjoy!

- Anna