Meat Free Monday: Pasta Scossese

I am away in the Scottish Highlands until Friday evening. I will not be able to reply to or approve comments until I get back. My posts are all pre-set to go live Mon-Wed, I will not be posting Thursday/Friday this week.

As it’s fitting with where I am when you’ll be reading this, I’ve decided today’s food will be Pasta Scossese (that’s Italian for Scottish Pasta). It’s another easy vegan pasta dish. Make it gluten free by substituting GF Pasta or broccoli for regular pasta.

OBT means Optional But Tasty.

Pasta Scossese:
Ingredients:
1 cup per person: Your favourite pasta (depending on density), gluten free or otherwise,
1 cup per person: Curly kale (scotch kale in the US),
1/2 cup per person: Tinned carrots (or 1 chopped fresh carrot per person, but will need boiling for longer to soften),
2 medium sprigs (those little mini-trees) of broccoli per person.
An onion,
Half a cup of Textured Vegetable Protein (TVP) mince, or other vegan mince of your choice,
1 carton of tomato passata,
1 tbsp of your cooking oil of choice (I prefer coconut oil),
OBT: A small sprig of rosemary and a larger sprig of thyme (or a little sprinkle of each dried herb), a sprinkle of basil, and a generous dash of garlic and oregano.

This meal is 2-3 of your 5 a day (depending on portion size), and serves 2.

Method:
1. Put the TVP/vegan mince into a bowl and add a little water and Vegemite (yeast extract), mix in and leave for 5-10 minutes to absorb the liquid.
2. Cook the pasta for 10-13 minutes and drain. Put it aside. While the pasta is cooking, boil the carrots, broccoli and kale until tender. The broccoli needs longest so could also be cooked with the pasta if you prefer.
3. Chop the onion in half, then chop it into thin strips, then cut each thin strip into 3 to make little rectangles.
4. Using the same pan or a fresh one, heat the oil and add the onion.
5. When the onion is sizzling, drain your broccoli (if it’s been cooked with the other vegetables), carrots and kale, and add them to the onion.
6. Pour the tomato passata over the vegetables in the pan and add the optional herbs if you wish. Stir it all together well, to ensure no onions are stuck to the bottom of the pan, then simmer on a low heat for 4-6 minutes.
7. Mix in the pasta (and broccoli, if it was cooked with the pasta), until everything is evenly distributed throughout the pan, then serve in a bowl.

Advertisements

Author: MsAdventure

I am a twentysomething travel, photography and beauty blogger who occasionally writes about other topics. Within travel, I tend to write mostly about Europe because all the other travel bloggers seem to write about South East Asia. As a writer, I have written articles that are published in Offbeat Bride and on Buzzfeed, and as a photographer, I have taken photographs that are published in local and national news outlets in the UK. I have a blog at www.delightandinspire.com