Creamy vegan pasta – you may be wondering how is this possible? Well I was thinking the same thing when I first saw this pin but I have been desperately craving creamy pasta since I became lactose intolerant.
While I’m not vegan, I do love trying new vegan recipes to change-up my recipe rotation, and I know that I’ll definitely be able to eat it because there is no dairy! I had to give this a try, even just to rule it out if it didn’t work, as it looked amazing in the photo!
The ingredients were simple: pasta, almond milk, sun-dried tomatoes (one of my favourite things), basil, onion, garlic and basil, and it also appeared to be quick to cook.
The end result was delicious, and so quick to make… In fact, I think boiling the water and cooking the pasta took the longest!
Make sure you give this recipe a try, all I needed to do was add a little bit of salt when I served it up just to take some of the sweetness away, but it was awesome! The creaminess (is that a word?) was on par with what I remember my dairy-filled pasta meals to be like – which for me is high praise! 🙂
Please let me know how you go in the comments section if you give this recipe a try, and feel free to share my post with your friends!
I’m always on the look out for new recipes that are lactose free and nice and quick to prepare!
I came across the Lazy Cat Kitchen blog last week and had to try at least one of her recipes. Ania lives in Greece and blogs about her plant-based diet and recipes, and they all look amazing!
On Monday, I knew I wasn’t going to be home from work too early, and this chickpea stew recipe looked like delicious, quick and is lactose free to top it all off, so I decided to give it a try.
This recipe for Spanish chickpea and spinach stew delivers! I always love a good tomato based meal, and combined with the chickpeas and brown rice this was both healthy and filling, with plenty for left overs. I may have cheated a little and used a microwave packet of brown rice, but it still came together quite quickly.
With chickpeas, tomato paste, peeled tomatoes, garlic, onions, spinach, almond flakes and spices this recipe is delicious and full of flavour. I had to leave the chilli out, as it’s another thing that I’m allergic to, but I think it would add an extra zing!
Not only is the recipe easy to follow, but it’s also vegan and gluten-free! I look forward to making more recipes from Ania’s blog and I will be sure to keep you posted on my cooking adventures!