We’ve been trying to reduce our family’s intake of meat and dairy over the past year and if you’d like to know why read my article on Sustainable Ethical Groceries. Well our efforts have been hit and miss. We’ve managed to find 3 vegetarian recipes that the entire family will eat and I’ve successfully replaced eggs in some recipes and found oil to be a good substitute to butter in others.
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Personally I would love to be a full-on vegan but with 19 food items off the dinner menu in my house I fear this is a insurmountable feat, which is why I like this recipe for vegan pasta. Everyone likes it and it’s simple, easy, and relatively quick to make. It also doesn’t require a lot of special ingredients making it economical too. So without further delay here’s the recipe for a simple easy vegan dinner, which you can scale up to suit your needs
- 4 tablespoons of steamed and well-mashed butternut squash. I got about 12 from a standard butternut squash. I used 4 and froze the rest for the next time I was making pasta.
- 160g of Pasta flour. I used Doves, which I get for €2.35 in Dublin Food Coop, D8
- pinch of salt
- Mix the ingredients together in a bowl or on a kitchen counter until they form a dough
- Knead the dough on a floured surface for 10 mins
- Roll out thin enough to see through it, either with a rolling-pin or with a pasta machine
- Fold the pasta over itself and using a knife or a pizza cutter cut into equal width strips.
- Either cook straight away or freeze in bundles or drape over something to dry. When drying I found it best to drape the individual strands over something with a bit of width, otherwise the noodles keep breaking.
- To cook just put in boiling salted water until all dente.
- Enjoy with whatever sauce takes your fancy.
The pasta has a faint taste of butternut squash but not enough to turn off my fussy family. If you’ve a more adventurous crew you could try flavouring the pasta with herbs or spices.