One-Pot Tomato & Mushroom Pasta

One-Pot Tomato & Mushroom Pasta

We love simple cooking that’s full of flavour, and this one-pot tomato & mushroom pasta hits the spot.

Sure, one-pot meals are quick and super simple, but the best thing is you’ll be left with hardly any washing up!

We were actually skeptical for a while because we realise this isn’t exactly a traditional way of cooking pasta. But this recipe is a winner.

Most of the same rules still apply: keep an eye on the pasta because you don’t want to overcook it, otherwise the pasta will turn to a sludge. In fact, you want it slightly undercooked, otherwise known as al dente, so the pasta holds up well in the sauce.

Onion, garlic, mushroom, tomato and basil are all tried-and-tested ingredients that will give the pasta a lovely freshness. Then the lemon lifts everything up, cutting through the pasta with a burst of zesty flavour.

We hope you enjoy!

Roxy & Ben

One-Pot Mushroom & Tomato Pasta

Print Recipe
One-Pot Tomato & Mushroom Pasta
One-Pot Tomato & Mushroom Pasta
Servings
2 people
Ingredients
  • 1 brown onion (thinly sliced)
  • 200 g mushrooms (sliced)
  • 3 garlic cloves (minced)
  • 200 g cherry tomatoes (halved)
  • 1 lemon (juice and zest)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 200 g spaghetti
  • 1 tsp paprika
  • 500 ml boiling water
  • 2 tbsp nutritional yeast
  • small handful of basil (chopped)
  • 200 g spinach
Servings
2 people
Ingredients
  • 1 brown onion (thinly sliced)
  • 200 g mushrooms (sliced)
  • 3 garlic cloves (minced)
  • 200 g cherry tomatoes (halved)
  • 1 lemon (juice and zest)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 200 g spaghetti
  • 1 tsp paprika
  • 500 ml boiling water
  • 2 tbsp nutritional yeast
  • small handful of basil (chopped)
  • 200 g spinach
One-Pot Tomato & Mushroom Pasta
Instructions
  1. Heat a little oil in a large pan on a medium heat. Once hot, add the mushrooms, onion and garlic, and fry for 10 minutes, stirring occasionally.
  2. Add the cherry tomatoes, lemon juice and zest, salt, pepper, spaghetti and water to the pan. Bring the water to the boil, then simmer until the spaghetti is cooked (around 13-15 minutes), stirring every couple of minutes.
  3. Stir in the nutritional yeast, spinach and most of the basil.
  4. Remove the pan from the heat and sprinkle any leftover basil on top.

Traffic Light Dips

Traffic Light Dips

One of the best things about being vegan is meeting like-minded people and sharing exciting ideas, recipes and lessons on how to live healthier, happier lives.

It’s something we hadn’t really considered when we decided to go vegan, but over the past 18 months we’ve had the pleasure of meeting some truly inspirational people and collaborating with others in the vegan community always gives us a real buzz.

Sarah at Made In Hackney is one of these people. Made In Hackney is a charity and vegan community kitchen which believes “everyone should have access to healthy, affordable food that’s good for people and planet”.

Living in London ourselves, this is a local cause we really believe in. In fact, they’re crowdfunding right now to raise £85K so they can help 10,000 people over the next five years attend their life changing cookery courses.

The crowdfunder ends on 27th November and you can donate here. What’s more, there are some amazing rewards for anyone who donates.

We invited Sarah to the So Vegan kitchen to film her awesome recipes for Traffic Light Dips. Not only is Sarah an inspirational leader in the vegan community, she’s also a fantastic cook! These dips are vibrant, fresh and they really look the part.

Print Recipe
Traffic Light Dips
Traffic Light Dips
Servings
3 large dips
Ingredients
Green: Pea & Mint Dip
  • 250 g frozen peas
  • handful of baby spinach
  • 2 tbsp olive oil
  • 1 lemon (juice only)
  • pinch of salt
  • 2 tbsp mint leaves chopped
Amber: Turmeric Hummus
  • 1 x 425 g canned chickpeas drained and rinsed
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 1 garlic clove diced
  • 1 tsp fresh ginger grated
  • 1/2 lemon (juice only)
  • 1/4 tsp ground turmeric
  • 1/4 tsp salt
Red: Tomato Cream Cheese
  • 12 baby tomatoes
  • 4 sweet red peppers
  • 100 g vegan cream cheese
  • 1 tbsp tomato paste
  • 1/2 tbsp apple cider vinegar
  • salt and pepper to taste
  • olive oil
Servings
3 large dips
Ingredients
Green: Pea & Mint Dip
  • 250 g frozen peas
  • handful of baby spinach
  • 2 tbsp olive oil
  • 1 lemon (juice only)
  • pinch of salt
  • 2 tbsp mint leaves chopped
Amber: Turmeric Hummus
  • 1 x 425 g canned chickpeas drained and rinsed
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 1 garlic clove diced
  • 1 tsp fresh ginger grated
  • 1/2 lemon (juice only)
  • 1/4 tsp ground turmeric
  • 1/4 tsp salt
Red: Tomato Cream Cheese
  • 12 baby tomatoes
  • 4 sweet red peppers
  • 100 g vegan cream cheese
  • 1 tbsp tomato paste
  • 1/2 tbsp apple cider vinegar
  • salt and pepper to taste
  • olive oil
Traffic Light Dips
Instructions
Green: Pea & Mint Dip
  1. Put the peas in a large bowl and pour over boiling water. Leave to stand for 5-10 minutes.
  2. Drain the peas then transfer to a food processor. Add the lemon juice, olive oil, salt, mint leaves and pulse lightly until you get a chunky consistency.
  3. Transfer to a bowl to serve.
Amber: Turmeric Hummus
  1. Add all ingredients to a blender and blend until smooth.
  2. Transfer to a bowl to serve.
Red: Tomato Cream Cheese
  1. Preheat oven to 200°C.
  2. Trim and deseed the peppers. Then cut into strips.
  3. Transfer the sliced peppers to a baking tray and add the tomatoes. Coat with a small amount of olive oil, then roast in preheated oven for 12 minutes.
  4. Remove the roasted veggies from the oven and blend in a blender with the remaining ingredients.
  5. Transfer to a bowl to serve.

Easy Dips 3 Ways

Easy Dips 3 Ways

We couldn’t decide on our favourite dip, so we thought to ourselves…why not list our top three in one go?

And here they are! Easy dips 3 ways:

Lemon & coriander hummus, tomato salsa and baba ganoush. All super easy, deliciously fresh and the perfect party dips.

We’ve tried to make these recipes as simple as possible, using traditional and easy to find ingredients that will take no time at all to prepare.

We’ve also made the quantities quite small, in case you want to enjoy the dips all to yourself! And we wouldn’t blame you…

Lemon & Coriander Hummus

Print Recipe
Lemon & Coriander Hummus
Lemon & Coriander Hummus
Servings
Ingredients
  • 250 g chickpeas cooked
  • 2 tbsp tahini
  • juice from 2 lemons
  • zest from 1 lemon
  • 4 tbsp olive oil
  • 1 garlic clove
  • large pinch of salt
  • large pinch of pepper
  • small handful of clinatro roughly chopped
Servings
Ingredients
  • 250 g chickpeas cooked
  • 2 tbsp tahini
  • juice from 2 lemons
  • zest from 1 lemon
  • 4 tbsp olive oil
  • 1 garlic clove
  • large pinch of salt
  • large pinch of pepper
  • small handful of clinatro roughly chopped
Lemon & Coriander Hummus
Instructions
  1. Place all ingredients except the cilantro in a food processor and process until smooth.
  2. Remove the blade from the food processor and stir in the cilantro.
  3. Transfer hummus to a serving bowl and top with a drizzle of olive oil and cilantro.

Tomato Salsa

Print Recipe
Tomato Salsa
Tomato Salsa
Servings
Ingredients
  • 3 large vine tomatoes finely diced
  • 1/2 red onion finely diced
  • 1 green chili sliced
  • 1 garlic clove diced
  • small handful of clinatro roughly chopped
  • juice from 1/2 lime
  • 1 tbsp olive oil
  • pinch of salt
  • pinch of pepper
Servings
Ingredients
  • 3 large vine tomatoes finely diced
  • 1/2 red onion finely diced
  • 1 green chili sliced
  • 1 garlic clove diced
  • small handful of clinatro roughly chopped
  • juice from 1/2 lime
  • 1 tbsp olive oil
  • pinch of salt
  • pinch of pepper
Tomato Salsa
Instructions
  1. Combine all ingredients in a bowl.
  2. Transfer to serving dish and top with cilantro.

Baba Ganoush

Print Recipe
Baba Ganoush
Baba Ganoush
Servings
Ingredients
  • 3 aubergines
  • 1 tbsp tahini
  • 3 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 garlic cloves
  • pinch of salt
  • pinch of pepper
  • small handful of parsley
Servings
Ingredients
  • 3 aubergines
  • 1 tbsp tahini
  • 3 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 garlic cloves
  • pinch of salt
  • pinch of pepper
  • small handful of parsley
Baba Ganoush
Instructions
  1. Place aubergines on a baking tray and grill for 35 minutes turning occasionally.
  2. Remove aubergines from under the grill and leave to cool. Then trim the tops and remove the skins.
  3. Transfer aubergines to a sieve resting over a bowl. Then, using a fork, mash the aubergine to squeeze out as much water as possible.
  4. Transfer aubergine, garlic, lemon juice, tahini, olive oil, salt and pepper to a food processor and blend until smooth.
  5. Remove the blade from the food processor and stir in the parsley.
  6. Transfer to serving bowl and top with a drizzle of olive oil and parsley.