Cook Veggielicious

Name: Vegan crumble with gooseberries
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
Ingredients: 400 g gooseberries; 50 g coconut sugar (or caster sugar if preferred); 75 g plain wholemeal or spelt flour; 45 g vegan butter; 30 g coconut sugar (or caster sugar if preferred); 35 g chopped almonds

Vegan crumble with gooseberries and crunchy almond topping

July 5, 2018 by Cook Veggielicious 5 Comments

Deliciously tart, gooseberries are a classic British summer fruit. Paired with a crunchy almond topping, this vegan crumble recipe is a wonderful summer dessert. Best served with custard, cream or ice cream.

I’ve always loved gooseberries. For me they evoke memories of those long, hot, dry summers of my childhood. This summer, July 2018, feels a lot like one of those summers too. Dry grass in the parks, talk of hose pipe bans and days and days without rain. I for one am enjoying the sunshine but my garden could desperately do with few showers!

Memories of days spent sliding down (probably very dangerous) water slides made with large sheets of plastic in a park near my granny’s house and the sight of yellow dry grass everywhere are mingled for me with outings to go fruit picking and being sent home from my grandparent’s house with bags of summer fruits. Which would inevitably be turned into crumble or pie by my mum when we got home.

There are several different types of gooseberry – with green ones being the most common in the supermarkets. You can also get red gooseberries, which are slightly sweeter. I like the tart taste of gooseberries but it’s common to add sugar to sweeten them.

In this vegan crumble recipe I’ve used coconut sugar, a healthier alternative to white sugar. However, if you don’t have any to hand caster sugar works just as well and you can add more or less depending on your personal taste.

Because it’s such a perfect dessert for summer I like to eat gooseberry crumble with either cream or ice cream, but it’s equally delicious with custard. In the photograph above I’ve used The Coconut Collaborative frozen yoghurt, which is amazing. Read more about other vegan ice creams I’ve tried.

vegan gooseberry crumble by Cook Veggielicious

5 from 4 votes

Vegan crumble with gooseberries

Course Dessert

Cuisine British

Keyword vegan crumble

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 3

Author Cook Veggielicious

Ingredients

400 g gooseberries
50 g coconut sugar or caster sugar if preferred

For the topping

75 g plain wholemeal or spelt flour
45 g vegan butter
30 g coconut sugar or caster sugar if preferred
35 g chopped almonds

Instructions

Preheat the oven to 180°C (fan)/200°C/ gas mark 6.
Top and tail the gooseberries, removing any spiky bits. Wash well.
Place in an ovenproof dish and sprinkle with the coconut sugar.

To make the topping

Place the flour and vegan butter in a mixing bowl and rub together with your finger tips until you have the consistency of breadcrumbs. You can do this step in a food processor if preferred.
Stir in the sugar and finally the almonds.
Pour the topping over the gooseberries and cook in the oven for 25 minutes or until the topping has turned golden brown.face

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I’ve linked this post up to the following blog linkys:

Vegan lentil shepherd’s pie with herby celeriac mash

June 26, 2018 by Cook Veggielicious Leave a Comment

You won’t miss the meat with this comforting vegan lentil shepherd’s pie. The herby celeriac mash makes a great change from the usual potato topping.

Shepherd’s pie is proper comfort food isn’t it. A dish to cook and enjoy when the nights are drawing in and the air is chilly outside. A proper filling dinner to warm you up from the inside.

You might notice that I published this recipe at the start of summer. And that’s because this vegan lentil shepherd’s pie is light enough to enjoy all year round. The very fact that it doesn’t contain meat makes it less stodgy than a traditional shepherd’s pie. The use of celeriac mash as a topping instead of potato also contributes to it being a lighter dinner. I love to add fresh herbs to mash – here I’ve used lovage but parsley would work just as well, or perhaps fresh thyme.

Vegan lentil shepherd's pie with herby celeriac mash

You won't miss the meat with this comforting vegan lentil shepherd's pie. The herby celeriac mash makes a great change from the usual potato topping.

Course Main Course

Cuisine British

Keyword lentil shepherd's pie

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 4 people

Author Cook Veggielicious

Ingredients

For the celeriac mash

2 medium celeriac
small handful fresh herbs eg lovage or parsley finely chopped
1-2 tbsp olive oil or dairy free spread

For the shepherd's pie

1 tbsp olive oil
1 onion chopped
2 medium carrots diced
1 stick celery diced
2 garlic cloves crushed
1 bay leaf
1 tsp ground cumin
1 tsp oregano
200 ml vegetable stock
2 x 400g tins of brown or green lentils drained and rinsed
1 x 400g tin of chopped tomatoes
1 tbsp tomato purée
Salt and pepper

Instructions

To make the celeriac mash

Peel and dice your celeriac. If it's covered in mud you might find it useful to do this in the sink. Use a sharp knife to cut off any gnarly bits of skin that won't peel.
Bring a pan of water to the boil, then add the celeriac and simmer until soft.
Drain and mash with the herbs and olive oil or dairy free spread. Set aside.

To make the lentil shepherd's pie

Heat the olive oil in a large saucepan over a medium heat. You can use an ovenproof dish if you want to save on washing up.
Add the onion and cook, stirring occasionally for five minutes. Add the diced carrot and celery, reduce the heat to low and cover. Cook for a further ten minutes until starting soften.
Add the garlic, the bay leaf, cumin and oregano and cook for a further minute.
Add the vegetable stock, the lentils, the chopped tomatoes and the tomato purée. Bring to the boil, then reduce to a simmer and cook for 10-15 minutes until the sauce has thickened. Season to taste with salt and pepper.
Preheat the oven to 180°C (fan)/200°C/gas mark 6.
Transfer the lentil mixture to an oven proof dish. Cover with the herby celeriac mash and smooth over with a fork.
Bake in the oven for 15-20 minutes until bubbling and the topping is turning golden brown.

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Chickpea kale pasta salad with orzo

June 19, 2018 by Cook Veggielicious 2 Comments

This vegan chickpea kale pasta salad made with orzo is delicious as part of a summer spread of salads, alongside a barbecue or in a mezze-style lunch.

Kale is one of those love it or hate it vegetables isn’t it? I do love it but I sometimes find it a bit of a faff to prepare and in the past have definitely not known what to do with it. It’s just so unbelievably good for you though that it really is worth making the effort. And once you know what to do with kale it’s a lot less hassle than you thought. One of my favourite kale recipes is this chickpea kale salad with blood orange and pistachio. And over on my other blog I have this post about what to do with kale and this recipe for kale pesto.

My current favourite way to enjoy kale is as part of this chickpea kale pasta salad. It’s the perfect side salad to bring along to a picnic or BBQ and can be prepared in advance. The extra time marinating in the lemony dressing will only help the kale along.

Plenty of parsley is needed, as is salt and pepper to taste. And it’s really good drizzled with chilli oil if you like a little heat.

5 from 1 vote

Chickpea and kale pasta salad

This vegan chickpea kale pasta salad is delicious as part of a summer spread of salads, alongside a barbecue or in a mezze-style lunch.

Course Salad

Cuisine International

Keyword kale pasta salad

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Author Cook Veggielicious

Ingredients

200 g kale
150 g orzo cooked according to packet instructions
1 lemon juiced
2 tbsp olive oil
1 tbsp cider vinegar
1 400g tin chickpeas drained and rinsed
1/2 cucumber diced
handful flat leaf parsley finely chopped
salt and pepper to taste
chilli oil optional

Instructions

First prepare the kale. Wash it well, cut out the centre stems and shred into thin pieces. Set aside in a large mixing bowl.
Cook the orzo according to the packet instructions. When cooked drain, rinse with cold water and set aside.
While the pasta is cooking make the dressing. Whisk together the lemon juice with olive oil and cider vinegar.
Pour the dressing over the kale and using your hands rub it in to the leaves for several minutes. The citrus juices will help to soften the kale so it's really worth doing this stage, which is sometimes called massaging the kale leaves.
Add the chickpeas, the diced cucumber, the cooked orzo and the flat leaf parsley. Mix well. Season with salt and pepper and serve with chilli oil if liked.

Pin chickpea kale pasta salad with orzo for later

I have added this post to Recipe of the Week at A Mummy Too and Cook Blog Share hosted this week by Monika at Everyday Healthy Recipes.

20 vegan picnic ideas that are perfect for summer outings

June 14, 2018 by Cook Veggielicious Leave a Comment

What’s your must-make for a vegan picnic? If you’re drawing a blank don’t worry – there are some mouth-watering ideas here that are perfect for any al fresco occasion.

Summer’s here! It’s always a tiny bit uncertain here in England what the weather’s going to do but as soon as there’s a hint of sunshine we like to pack up a vegan picnic and head out to the nearest grassy, sunny space for the rest of the day.

Today, 15 June 2018, is the first day of National Picnic Week. No, I have no idea who comes up with these things but I do love a picnic. As a new vegan it can however be tricky to know what to make for those al fresco occasions.

With a little thought and planning though you can have a colourful and delicious picnic spread that everyone will love.

Here are 20 vegan picnic ideas:

Pastry and crackers

vegan cheese crackers by Free From Fairy vegan picnic recipes

(Picture: Free From Fairy)

Cheese-less crackers by Free From Fairy

(Picture: Eats Amazing)

Pitta crisps by Eats Amazing

(Picture: Cook Veggielicious)

Vegan spanakopita by Cook Veggielicious

intolerant gourmand vegan quiches for vegan picnic recipes

(Picture: Intolerant Gourmand)

Mini quiches by Intolerant Gourmand

vegan picnics - vegan sausage roll for lazy cat kitchen

(Picture: Lazy Cat Kitchen)

Vegan sausage rolls by Lazy Cat Kitchen

Salads and vegetables

Vegan picnics - roasted red peppers by Modern Food Stories

(Picture: Modern Food Stories)

Stuffed roast peppers by Modern Food Stories

vegan picnics - vegan caprese by yumsome

(Picture: Yumsome)

Caprese salad by Yumsome

sweet potato, blueberry, walnut, buckwheat salad - vegan picnics

(Picture: Sneaky Veg)

Roasted sweet potato, blueberry and buckwheat salad by Sneaky Veg

vegan picnics - roasted cauliflower salad

(Picture: Modern Food Stories)

Roast cauliflower and pepper salad by Modern Food Stories

(Picture: Cook Veggielicious)

Three bean salad by Cook Veggielicious

(Picture: Eats Amazing)

Rainbow sushi by Eats Amazing

Dips

(Picture: Modern Food Stories)

Avocado cream by Modern Food Stories

(Picture: Sneaky Veg)

Roasted beetroot dip by Sneaky Veg

(Picture: Eats Amazing)

Roasted carrot dip by Eats Amazing

(Picture: Sneaky Veg)

Butternut squash dip by Sneaky Veg

Sweet

(Picture: Glutarama/Le Coin de Mel)

Mocha cake by Glutarama

(Picture: Sneaky Veg)

Banana bread by Sneaky Veg

(Picture: My Fussy Eater)

Carrot cake cookies by My Fussy Eater

(Picture: Intolerant Gourmand)

Rainbow fruit salad by Intolerant Gourmand

(Picture: My Fussy Eater)

Strawberry oat bars by My Fussy Eater

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Parsnip, chickpea and cauliflower vegan korma

June 13, 2018 by Cook Veggielicious 1 Comment

A mild and creamy recipe for parsnip, chickpea and cauliflower vegan korma. Made with coconut milk and ground almonds this is a delicious dinner that makes the most of seasonal vegetables.

As a child we used to do four trips a year to the Afsana Tandoori Indian restaurant in my hometown. Every family birthday was celebrated there. As small children we used to have something like an omelette and chips but as we got a little older we graduated to a mild chicken korma. It was almost like a family rite of passage. My dad would sit there tucking into a vindaloo – the spiciest curry on the menu – and we would gradually increase our spice levels over the years. The korma was just the first step!

At the age of 11 I turned vegetarian and the mixed vegetable jalfrezi became my curry of choice. I still have a place in my heart for the mild and creamy korma though.

Like many people who subscribe to a vegetable box or bag scheme I often find myself at a bit of a loss as to what to do with my root vegetables. In fact that was part of the reason why I set up this blog in the first place – and I’ve gradually been adding to the veg box SOS section.

When a couple of late parsnips arrived in my veg bag I wasn’t immediately sure what to do with them. A quick look in the cupboard revealed a tin of coconut milk and another of chickpeas and so this recipe for parsnip, chickpea and cauliflower vegan korma was born. It’s really creamy and delicious and I hope you love it.

Here’s how to make parsnip, chickpea and cauliflower korma:

Parsnip, chickpea and cauliflower vegan korma

A mild and creamy recipe for parsnip, chickpea and cauliflower vegan korma. Made with coconut milk and ground almonds this is a delicious dinner that makes the most of seasonal vegetables.

Course Main Course

Cuisine Indian

Keyword vegan korma

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 4

Author Cook Veggielicious

Ingredients

1 tbsp sunflower oil
1 tsp cumin seeds
1 medium onion peeled and chopped
2 cloves garlic peeled and finely chopped
1 inch piece ginger peeled and chopped
2 parsnips (approx 500g unprepared weight) peeled and diced
1 small cauliflower (approx 250g unprepared weight) broken into small florets
1 tsp turmeric
1/2 tsp chilli flakes or to taste
1 400g tin of coconut milk
300 ml vegetable stock
1 400g tin of chickpeas drained and rinsed
50 g ground almonds
2 tbsp garam masala
handul chopped coriander

Instructions

Heat the oil over a medium heat in a large heavy based saucepan. Add the cumin seeds and fry for a moment until turning brown.
Add the onion and stir. Turn the heat down to low, cover and cook for 10 minutes or until soft.
Add the garlic and ginger, cook for a further minute before adding the turmeric and chilli (if using).
Add the diced parsnip. Stir until coated in the onion and spices and fry for a few minutes before adding the tin of coconut milk.
Bring to boil then reduce to a simmer and cook for 10 minutes.
Add the cauliflower florets, ground almonds and stock. Stir well then bring to the boil. Reduce the heat and cook for a further 10 minutes or until the parsnips and cauliflower are both cooked through. Add more stock if necessary but take care not to make it too watery.
Add the chickpeas, stir and then the garam masala.
Sprinkle with chopped coriander before serving.
Serve with Indian flatbreads or rice.

Pin parsnip, chickpea and cauliflower vegan korma for later

I have added this post to the following blog linkys:

Cook Blog Share hosted this week by Jacqui at Recipes Made Easy and Recipe of the Week by A Mummy Too.

Butterbean and celeriac mash

June 3, 2018 by Cook Veggielicious Leave a Comment

Butterbean and celeriac mash is a tasty and interesting variation on classic mashed potato. Adding the butterbeans also adds some protein, making it a great option as part of a vegan roast dinner.

What do you like to have with your veggie or vegan roast dinner? I can’t say that I have found the perfect recipe – yet. Many of my favourites, such as the Delia Smith parsnip roulade, I can no longer eat since becoming vegan. Nut roasts can be awful or wonderful but they tend to be quite a lot of work. I often end up either with vegan sausages or just having the veg.

The latter does leave a lack of protein though and that’s why this butterbean and celeriac mash is so brilliant. It’s a great side dish regardless, but if you’re feeling the lack of protein with your roast dinner and just can’t be bothered to make a nut roast or something similar then this dish is a great choice.

I find this quite light to eat as well – the herby celeriac mash has a fresh taste and the butterbeans aren’t too stodgy. It works well as a summer side dish too.

Here’s how to make butterbean and celeriac mash:

Butterbean and celeriac mash

Butterbean and celeriac mash is a tasty and interesting variation on classic mashed potato. Adding the butterbeans also adds some protein, making it a great option as part of a vegan roast dinner.

Course Side Dish

Cuisine British

Keyword celeriac mash

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Author Cook Veggielicious

Ingredients

1 medium celeriac
1 400g tin of butterbeans drained and rinsed
1-2 tbsp olive oil or dairy free spread
Small handful parsley chopped

Instructions

Peel the celeriac and chop off any knobbly bits. If your celeriac is covered in mud you might prefer to do this in the sink. Cut into similar sized pieces.
Bring a large pan of water to the boil and cook the celeriac until soft.
When cooked drain and return to the pan. Add the butterbeans and the olive oil or spread and mash well. You won't get it completely smooth but it has a nice texture so don't worry too much.
When you're happy with the texture add the chopped parsley and mash in briefly.
Serve as a side dish. I like it with a vegan roast dinner.

If you like this you might also like:

Warm celeriac salad with chestnuts and blueberries

Jerusalem artichoke and celeriac soup

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Healthy three bean salad (vegan)

May 31, 2018 by Cook Veggielicious 1 Comment

Healthy three bean salad is a classic summer accompaniment to any picnic or barbecue and it takes just minutes to prepare. With a zingy dressing, fresh green beans and healthy chickpeas and kidney beans you’re sure to love this easy vegan three bean salad.

For me three bean salad is a classic vegetarian side dish. I don’t really remember when or where but I know that I have eaten this on many an occasion. It’s a great dish to make in advance to take along to a summer picnic or enjoy as part of a packed lunch. It keeps well but if you prefer you can keep the dressing in a jar and add it immediately prior to serving. I also love this as a side at a BBQ and you’ll find that everyone enjoys it – vegan, vegetarian and meat eaters alike.

There’s something really appealing about the way the the bright green beans, the deep red kidney beans and the yellowish chickpeas (or garbanzo beans) look together. That paired with the flavour of the zingy salad dressing mean that this easy three bean salad will always go down well.

Here’s how to make this vegan healthy three bean salad:

Healthy vegan three bean salad

A healthy three bean salad is a classic summer accompaniment to any picnic or barbecue and it takes just minutes to prepare. With a zingy dressing, fresh green beans and healthy chickpeas and kidney beans you're sure to love this vegan three bean salad.

Course Salad, Side Dish

Cuisine International

Keyword healthy three bean salad

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 4

Author Cook Veggielicious

Ingredients

170 g fine green beans trimmed and halved
1 400g tin of chickpeas drained and rinsed
1 400g tin of kidney beans drained and rinsed
1 small onion very finely chopped
50 ml red wine vinegar
1 tbsp maple syrup
50 ml olive oil
Small handful parsley finely chopped
Salt and pepper to taste

Instructions

Bring a pan of water to the boil and add the beans. Cook for 2-3 minutes then drain and place into a bowl of iced water to stop the cooking. Drain.
Place the chickpeas, kidney beans and chopped onion into a bowl with the cooked green beans.
Make the dressing by whisking together the red wine vinegar, maple syrup and olive oil. Pour over the beans.
Add the parsley, season with salt and pepper to taste and mix well.
Serve immediately.

If you like this you might like my simple Israeli salad recipe too.

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12 vegan asparagus recipes

May 25, 2018 by Cook Veggielicious 4 Comments

Asparagus season may be short, but it certainly is sweet. If you’re looking for vegan asparagus recipes then look no further – I have 12 absolutely delicious recipes for you to try from some of my favourite vegetarian and vegan food bloggers.

Asparagus classics such as vegan cream of asparagus soup, salads, risotto and pasta dishes are covered. But you’ll also find more unusual and exotic vegan asparagus recipes such as asparagus wrapped in vegan bacon, asparagus and peanut rice and an asparagus Asian broth.

What’s your favourite vegan asparagus recipe? Do let me know in the comments below – I’d love to hear from you.

Here are 12 delicious vegan asparagus recipes:

Asparagus peanut rice

(Picture: J Cooking Odyssey)

Recipe by J Cooking Odyssey.

Roasted tomato and asparagus pasta

tomato and asparagus pasta - vegan asparagus recipes

(Picture: Cook Veggielicious)

Recipe by Cook Veggielicious.

Giant herby cous cous with asparagus and lemon

Herby giant cous cous - vegan asparagus recipes

(Picture: The Veg Space)

Recipe by The Veg Space.

Kale and asparagus Asian broth

(Picture: Amuse Your Bouche)

Recipe by Amuse Your Bouche.

Asparagus and pea spring salad with vegan cheesy toasts

(Picture: The Peachicks Bakery)

Recipe by The Peachicks Bakery

Cornish asparagus risotto

(Picture: Tin and Thyme)

Recipe by Tin and Thyme.

Beet, chive and asparagus tarts

beet chive asparagus tarts - vegan asparagus recipes

(Picture: Tinned Tomatoes)

Recipe by Tinned Tomatoes.

Cream of asparagus soup

(Picture: Rhian’s Recipes)

Recipe by Rhian’s Recipes.

Balsamic roasted new potatoes with asparagus

potatoes and asparagus - vegan asparagus recipes

(Picture: Wallflower Kitchen)

Recipe by Wallflower Kitchen.

Vegan bacon wrapped asparagus

(Picture: Kellie’s Food to Glow)

Recipe by Kellie’s Food to Glow.

Cauliflower risotto with asparagus and mushrooms

cauliflower risotto - vegan asparagus recipes

(Picture: Caroline’s Cooking)

Recipe by Caroline’s Cooking.

Pasta with artichokes and asparagus

veggie pasta artichokes - vegan asparagus recipes

(Picture: Amuse Your Bouche)

Recipe by Amuse Your Bouche.

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All recipes used with the permission of the bloggers involved.

Sweet potato black bean quesadilla

May 22, 2018 by Cook Veggielicious 2 Comments

Mashed sweet potato and Mexican-spiced black beans are a match made in heaven when sandwiched between tortilla wraps. These vegan sweet potato black bean quesadilla make a wonderful lunch or light dinner.

The beauty of working from home most days is that I can cook lunch for myself, which is wonderful as I’m not a huge fan of sandwiches. Quesadilla is one of my go-to lunches. In the past I would have filled this with grated cheese as well but now that I’m vegan I tend to just stick with the beans and sweet potatoes. However, if you’re craving that melty cheesiness in your quesadilla go right ahead and add some vegan cheese.

I like to have guacamole or mashed avocado with my sweet potato black bean quesadilla. A tomato salsa is also great, or you could try a salad like my simple Israeli salad.

Black beans are the obvious filling for a quesadilla and they’re really great when paired with sweet potatoes. What vegetarian quesadilla fillings have you tried? Let me know in the comments – I’d love to try them out.

Here’s how to make sweet potato black bean quesadilla:

5 from 1 vote

Sweet potato black bean quesadilla

Course Main Course

Cuisine Mexican

Keyword sweet potato black bean quesadilla

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 2 people

Author Cook Veggielicious

Ingredients

2 medium sweet potatoes peeled and cut into bite size pieces.
1/2 tsp chipotle chilli flakes
1 tbsp olive oil
1 onion finely chopped
2 cloves garlic crushed
1 400g tin of black beans
1/2 tsp smoked paprika
1 tsp ground cumin
1 tbsp cider vinegar
1 tbsp parsley or coriander finely chopped
50 g vegan cheese grated (optional)
4 tortilla wraps

Instructions

Preheat the oven to 180°C (fan)/200°C/gas mark 6. Roast the sweet potatoes with 1/2 tbsp olive oil and the chipotle flakes for 40 minutes, stirring half way, or until cooked through. When cooked roughly mash with a fork.
Heat the remaining olive oil in a medium frying pan.
Add the onion and cook for around 10 minutes over a low-medium heat, stirring often, until soft.
Add the garlic, cook for a further minute, then add the smoked paprika and ground cumin. Stir well then add the beans.
As you continue to cook them mash the beans until they're about half mashed, half whole.
Add the cider vinegar and the chopped herbs, stir well and set aside.
Heat a separate frying pan over a low heat. Place one wrap on the pan, then spread mashed sweet potato, beans and, if using, grated vegan cheese, on top. Cover with a second wrap. Keep an eye on the wraps and as soon as the bottom one is beginning to brown flip the whole lot over to cook the other side. You may find it easiest to use a plate to do this.
Repeat with the remaining wraps and filling.
Serve with mashed avocado and tomato salsa for a perfect vegan lunch.

If you love sweet potatoes you might also like my sweet potato and beetroot curry recipe.

Pin sweet potato black bean quesadilla for later

I have added this post to Cook Blog Share hosted by Monika at Everyday Healthy Recipes.

Roasted tomato asparagus pasta

May 18, 2018 by Cook Veggielicious 1 Comment

It’s British asparagus season! I couldn’t be happier. To celebrate I made this amazing roasted tomato asparagus pasta dish. It’s the perfect spring and summer lunch or dinner. Suitable for vegetarians and vegans.

Do you love asparagus? It is absolutely one of my favourite vegetables but I try to avoid buying it out of season. The British asparagus season is right now and this roasted tomato asparagus pasta dish is the perfect way to enjoy it.

It’s a really simple recipe and involves just throwing a few things in a roasting tin, cooking some pasta and then mixing it all together. Which suits me on a hot day when I don’t want to spend ages in the kitchen.

I have added pine nuts to this because I love them and I think they add a lovely savoury kick which stops me from missing cheese.

A quick note about pasta portions. In our house we are quite greedy and always eat far more than the packet recommends. I have gone for a 75g serving per person here but do increase or decrease this depending on your personal preference.

I hope you enjoy this roasted tomato asparagus pasta as much as we did.

Roasted tomato and asparagus pasta

It's British asparagus season! I couldn't be happier. To celebrate I made this amazing roasted tomato and asparagus pasta dish. It's the perfect spring and summer lunch or dinner. Suitable for vegetarians and vegans.

Course Main Course

Cuisine International

Keyword tomato asparagus pasta

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2

Ingredients

200 g asparagus
200 g cherry tomatoes
2 cloves of garlic crushed
1-2 tbsp olive oil
Small handful fresh parsley finely chopped
Small handful pine nuts
150 g dried pasta

Instructions

Preheat the oven to 200°C (fan)/220°C/gas mark 7.
Cut the thick ends of the asparagus off and discard.
Place the asparagus, tomatoes, garlic and olive oil in an ovenproof dish and roast for 15-20 minutes until tender. Stir once.
Meanwhile bring a large pan of salted water to the boil and add the pasta. Cook until al dente, following the packed instructions for cooking time.
When the pasta is almost done lightly toast the pine nuts in a small frying pan.

If you like this you might like my pasta with courgettes and lovage.

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