Specials Board: Rocket Pasta

Tonight I fancied pasta, its been a while since I've eaten any pasta and tonight the only thing that would fix my hunger for sure, was a bowl of pasta. Maybe its the weather? Warm and sunny, alfresco entertaining, the Italian lifestyle......

During the summer months I tend not to buy much salad or vegetables as I try and eat what I grow or I am given. After a quick wonder around my small vegetable plot I had picked a large handful of rocket. Usually I would eat this ingredient raw in salads but it is just as tasty cooked.

This recipe is so easy and very quick to make, you could hardly call it a recipe!

Ingredients - Serves 2

120g Penne Pasta
300ml Almond milk
1 Tbsp Vitalite
1 Tbsp Plain flour
1 Tsp Mustard powder
1 Tsp Porcini powder
3 Tbsp Nutritional Yeast
Dash of Olive oil
1 Onion, diced
1 Garlic Clove, minced
75-100g Rocket, washed


Method

First put the pasta on to cook as per the packet instructions. You'll have just enough time to prepare everything else before the pasta is ready. See I told you it was quick!

While the pasta is cooking prepare the sauce. In a small saucepan add the milk, flour and vitalite and slowly bring to a simmer over a low heat, whisking all the time. Once the sauce has reached a simmer and has thickened add the mustard and porcini powder (through a sieve) and stir to combine. Add the nutritional yeast and stir again. Set aside.

Saute the onions in the olive oil until starting to turn brown around 3 minutes, then add the garlic and saute for another two minutes. Add the washed rocket to the pan in batches and wait until it has wilted before you add the next batch. Once all the rocket has been added, re-stir the sauce and pour onto the rocket mixture. 

Drain the pasta, reserving a little of the water and add the pasta to the rocket and sauce. Stir so that the sauce coats the pasta. Add a little of the reserved pasta water if the mixture is too thick.

I've entered this recipe into the "Pasta Please" Food Blog Challenge, which is being hosted by Dannii over at the Hungry Healthy Happy Blog on behalf of Jacqueline over at Tinned Tomatoes. 

This months Pasta Please is focusing on healthy/lightened up pasta dishes, or any pasta dish that is packed with veggies. The pasta sauce in my recipe is tasty with out loading it with vegan cheese, thanks to the porcini and mustard powders and the nooch!

Vegan food review - falafels

Last Saturday I cooked with the Linda McCartney Sausages for the first time and reported that they weren't too bad. Click here to see the quick and easy dinner.

This has got me thinking and every now and again I will review a different product and report my findings. The idea is that I will investigate whether or not the processed/ready made food is a help or a hindrance in the kitchen especially when you need something quick and easy. 

Today I chose already made falafel and turned them into a spicy wrap with rocket, homemade tomato salsa, sweet chilli sauce and vegan mayonaise. The verdict - surprisingly tasty!

Place your wrap on a board and add the rocket a third of the way up. Cut the falafel's in half and place on top of the rocket. Spoon over the homemade salsa and trickle over the sweet chilli sauce and vegan mayonnaise.

For the homemade salsa you will need 2 tomatoes, 1 small onion and a small handful of fresh coriander. Finely chop the onion, tomatoes and coriander and put in a bowl. Add a little salt and freshly ground black pepper and mix to combine. If you wanted to use this as part of a Mexican spread just add a finely diced chilli to the mix.