Many people take January as an opportunity to want to change something and also put these resolutions into practice. How good that the first month of the new year is regularly marked by the Veganuary. This challenge is meant to introduce people to the vegan life, give them a taste for it and show them that the vegan diet and lifestyle are not that difficult. Maybe you’re in the middle of a veganuary or just looking for new ideas for vegan cooking in general? Then you’ve come to the right place!
In this blog article, we’ll introduce you to a simple and delicious recipe that you can use to expand your repertoire of vegan dishes.
As in our blog article on the Festive vegan Christmas menu, we only recommend dishes that we can recommend with a clear conscience. In other words, we have cooked this recipe and tried it ourselves. Small spoiler: We obviously liked it, otherwise we wouldn’t be presenting this recipe to you.
But what kind of dish is it? The choice fell on delicious avocado pasta!
To be precise, the one from the blog biancazapatka.com.
We deliberately chose a recipe that didn’t contain umpteen different ingredients that were hard to find. It was important to us that every person – whether a full professional or a greenhorn – can easily and quickly get started with a vegan diet.
It’s that simple
For this recipe, you need ingredients that you usually already have at home.
We have modified the original recipe a little, leaving out special ingredients such as cashew puree or yeast flakes. Because many people who are just starting to cook vegan don’t have these things in their pantry. But it has to be said that these ingredients are now available in almost every supermarket and drugstore.
So if you want to cook the slimmed-down version, you’ll need:
400g pasta of your choice
2 ripe avocados
a few fresh basil leaves
2 cloves of garlic
the juice of one lemon
2 tbsp vegetable milk (almond, oat, soy or rice milk)
250g cherry tomatoes
Olive oil, pepper and salt
Food blogger in the making
According to the recipe, we were supposed to cook the pasta first. Well, since there were three of us in the kitchen and we were also taking pictures for the blog and Instagram, everything took a little longer. So we should have cooked the pasta later. Because by the time we were done with the sauce, it was already cold and stuck together in the bowl. So if you’re planning to be a food blogger on the side, we recommend you put the pasta in the pot a little later.
Next, we moved on to the oven tomatoes. Since we also filmed this step, it took a bit longer. In principle, though, you’re done quickly here.
Preheat the oven, put the tomatoes in a baking dish, pour oil over them and season with salt and pepper. Put them in the oven and ignore them for a while, because the tomatoes take a while to cook. We set the oven to about 190°C convection. When the tomatoes darken a little and the skin starts to peel off, they are perfect.
Meanwhile, we started making the guacamole sauce. It was quick to prepare. Put the avocado flesh, vegetable milk, lemon juice, cashews, garlic and basil (save a few leaves for decoration!) in a blender and puree. Add a little salt and pepper to taste and you’re done.
Next, toast the pine nuts in a non-stick pan. To do this, put the kernels in the pan without oil and make sure you stand next to them, otherwise, they will burn.
In the end, simply mix the pasta with the sauce and garnish with the tomatoes, roasted pine nuts and basil. And finally, the only thing left to do is to enjoy it!
Suitable for beginners
The good thing about this recipe is that you can enjoy it both hot and cold and it is really delicious. Anyway, we have become big fans and will definitely cook it again.
It’s also very easy and doesn’t require any experience in (vegan) cooking. So, if you have a taste for it, feel free to try it. We’ll link you to the Original Recipe Again.
Feel free to tag us on Instagram at @matabooks if you’d like to share your creation with the world.
Have fun cooking it!