Creamy “Cheezy” Pasta with Red Peppers, Mushrooms and Walnuts
This recipe uses Violife “creamy” , a fantastic non-dairy cheese alternative and part of the violife range. This is amazing when used to create creamy cheese style sauces and works brilliantly in this pasta dish. Sweet red peppers, earthy mushrooms and crunchy walnuts smothered in a creamy sauce and mixed with pasta for the ultimate pasta experience. You won’t be disappointed. This is heavenly.
|20 Minutes||Serves 2-3||? kcal per serving
160 g ( 6 oz ) dried or fresh pasta, I used dried Fiorelli Italian pasta
1 tablespoon olive oil
1 medium red onion, slices
2 cloves garlic, finely chopped or minced
300 ml ( 10 fl oz ) water
1 large red pepper, sliced
200 g ( 7 oz ) mushrooms, sliced
1 handful fresh basil, chopped
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/2 tub ( 100 g ) Violife “creamy” non-dairy cheese
50 g ( 2 oz ) walnuts, chopped
1. Start cooking the pasta as for the instructions on the packet of the pasta you are using. Be sure to keep the pasta Al-dente for this dish, as you do not want the pasta to be too soft.
2. Next, in a frying pan and over a medium heat, heat the oil and add the onion, garlic and pinch of salt. Cook for 4-5 minutes allowing the onions to slightly caramelise and then add the water. Continue cooking, allowing the water to steam the onions for a further 2 minutes.
3. Next add the peppers and mushrooms and continue to cook for another 4-5 minutes, until all the vegetables are softened and cooked through. If the mixture becomes dry at any point, just add a splash of water.
The pasta should be cooked and can now be drained but be sure to save 4 tablespoons of the pasta cooking liquid.
4. When drained, place the pasta back into the pan, pour in the vegetables, add the sea salt, pepper, basil, violife creamy, and the 4 tablespoons of reserved pasta water.
5. Continue to cook this over a medium to low heat until the violife has melted and the sauce is creamy. Toss in the walnuts and serve with a garnish of some extra chopped basil.
Violife is now widely available in the UK and Europe. Visit their site HERE for stockists. If you are unable to find this product, the substitute with a vegan cream chesse alternative of your choice
Experimenting with different types of pasta can give the dish exciting textures.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Cheesy Savoury Twirls with Tomato and Red Peppers
This is an exclusive recipe created for Violife. Violife are the makers of a wonderful range of vegan cheese replacements that are now available throughout Europe. I was lucky enough to have them send me a few samples of their products and I have to say, I was amazed. For those that miss cooking with cheese ( and I know that’s not all of you ) this product tastes incredible and means you no longer have to miss out. Personally, I think the whole range is incredible.
|75 Minutes||Makes 8||? kcal per serving
1 sheet vegan ready rolled puff pastry, I use JusRol
6 violife slices, original flavour
For the Sauce
1 x 400 g ( 14 oz ) tin chopped tomatoes
1 tablespoon tomato puree
1 tablespoon mushroom ketchup or vegan Worcestershire sauce
2 teaspoons brown sugar
1/2 teaspoon black pepper
Large handful chopped fresh basil
For the peppers
1 tablespoon vegetable oil
2 large red bell peppers, sliced
Pinch of salt
A little soya milk for brushing
Preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6.
Now begin by making the tomato sauce.
1. Over a medium heat, place the tomatoes, tomato puree, mushroom ketchup and sugar into a pan an cook for 7-8 minutes allowing the sauce to thicken. Tear in the basil, stir together well and put to one side.
2. You can now prepare the peppers. Place them in a pan with the oil and a pinch of salt and fry over a low heat for 12-15 minutes until very soft.
3. Lay out the sheet of pastry and begin by spreading the tomato sauce over. Leave a little space at each side.
4. Next add the layers of peppers and finish with the 6 violife slices.
5. Now, starting at one of the shorter ends, begin rolling the pastry up, as if you were making a Swiss roll. Put this into the fridge for 15-20 minutes to firm up.
6. Remove from the fridge and using a sharp knife, cut into 8 slices and lay these on a baking tray that has been lined with parchment. Brush with a little soya milk and bake for 40-45 minutes or until puffed up and golden.
Do not skip the chilling section in the recipe. It is important that the rolled pastry is chilled for at least 15 minutes, for ease of slicing before baking.
A teaspoon of curry powder added to the sauce adds a different depth of flavour.