Creamy mustard pasta with sundried tomatoes, olives and vegan bacon

For someone who runs a recipe blog… I don’t really know what qualifies as a recipe….? Is it enough to state the ingredients? Or do I need to share exact measurements?

Does it have to be a detailed description of how to make the food or is it enough with 1-2 lines because that is all it takes to describe how to make the dish….?

I still don’t know.


Though I guess it all depends on the dish…. Sometimes it is as simple as, “mix these ingredients together and tadaa… you are done.”


By now you all know that a lot of the food I make is the result of just throwing food together and hoping for the best, and that was definitely the case with this recipe. But as I promised a while back… I would begin sharing these types of meals/recipes as well as they can serve as a source of inspiration even if there are no exact measurements.

And that is what I want to do… give inspiration. I don’t believe you need exact recipes or measurements when cooking… of course when it comes to baking, that is more of a science where you do need exact measurements for the result to actually be edible. And certain gourmet or specific cuisines it can help to have exact measurements and detailed descriptions.

But I have grown up in a household where recipes have just been a source of inspiration and you just loosely follow the recipe, and that is pretty much what I still do when creating and making food. That of course makes it hard to run a recipe blog where people expect exact measurements and recipes to follow along with the pictures, hahah.



So… here is an inspiration for a pasta dish you can make!



Pasta of choice.

Sundried tomatoes.



Vegan bacon (alternative, use some tofu or soya crumbls)

Optional, vegan feta cheese or tofu.

Mustard sauce:

2-3 tbsp Dijon mustard

1 tbsp oil

1tsp apple cider vinegar (or lemon juice)

1tbsp maplesyrup (or 1/2tbsp brown sugar)

120ml oat cooking cream

salt & pepper

How to:

Boil your pasta according to instructions. In the mean time fry the vegan bacon in some oil until crispy.

Chop the sundried tomatoes and olives. Rinse the spinach leaves.

In a bowl mix together the ingredients for the sauce. Once the paste is done, drain of water.

In the pot add all the other ingredients along with the sauce. Mix until combined.

Eat and enjoy!


One pot taco pasta | Simple vegan dinner

One pot meals are the best quick, go to meals when you don’t have a lot of time… or don’t want to stand and do the dishes after you have cooked. You could of course limit the dishes even more by eating straight from the pot, hahah…. Or divide the dish into mealboxes and eat straight from the mealbox…. Because let’s be honest who really needs to eat from a bowl or plate if you live alone anyway.



One pot pasta basically means you add everything into one pot so you don’t have to both fry, bake and cook….  Though with this recipe you can of course fry the vegan soy mince beforehand if you are using vegan mince. But I just let mine defrost a little and then added straight to the pot… but that’s because I don’t mind the texture as it “is”. But you can skip the vegan soy mince if you aren’t a fan of fake meat.


You could always crumble in some tofu or tempeh otherwise….  Or just add some more blackbeans!

Like I mentioned in my Instagram caption (HERE), you could also turn this into a baked taco pasta by placing everything into a baking dish, coating in some breadcrumbs and more cheese and then baking in the oven for about 20 minutes.

This recipe works great to be frozen and then reheated…. I used Violife cheese and it was still very creamy even after being reheated. So this makes for a great mealprep!!



Pasta of choice
Vegan soymince
Taco spice
Vegan cheese (&add vegan creme fracihe if the cheese doesn’t melt so good).
Optional: taco sauce/tomato sauce

How to:
Boil pasta. Once done drain.

Add the beans, corn, tomato; taco spice mix.

Add grated cheese (&vegan creme fraiche). Mix. Allow the cheese to melt slightly.

Serve warm and enjoy.

You can also turn this into baked taco pasta by putting everything into a baking dish. Coating with some breadcrumbs and more cheese. Also adding more sauce. Then bake for about 20-30 minutes.


lrm_export_91016864590281_20190706_204857720.jpegI know this isn’t so much of a recipe… but hopefully you enjoy it and get inspired anyway 🙂

See some of my other pasta recipes, HERE

Pasta with a creamy garlic cauliflower sauce

Pasta comes in all shapes, sizes and made from different ingredients. And i thought it was time i finally try a new pasta shape and also a new pasta sauce.


My all time favourite pasta dish has to be a vegan bolognese with soy mince meat… or just a plain and simple pasta with pesto!

If i am honest… i am not a huge pasta girl. I’ll choose the salad or potato dish before a pasta dish. Pasta just doesn’t fill me up so much…. so i have to add a bunch of vegetables along with a triple portion pasta to feel satisfied. Hence why i prefer roast vegetables or quinoa, which is more filling. Though this is just my personal opinion.

I still like pasta… but it wouldn’t be my last meal if i had to choose.

I feel like i am really selling this recipe right now… hahah! But got to keep it real!

I had a bunch of time over yesterday due to not having functioning wi-fi, and i had a bunch of cauliflower to be eaten. So instead of making example, cauliflower wings or cauliflower pizza like i would typically make…. i thought, why not try making a sauce out of cauliflower.

So… my first advice is to have a good food processor/mixer. I need to invest in a better mixer, as the one i have just doesn’t make hummus or sauces smooth enough.

Second, i am sure you can add white beans to this pasta sauce to make it creamier and also richer in protein.

Three, you can roast the cauliflower with some oil and garlic before mixing along with the other ingredients. I didn’t do this as i didn’t think about it, but now when writing the recipe i realise it would have been a good idea to do! So next time i will try doing this.

The sauce is best eaten warm, but works cold as well.



Some of my previous pasta recipes:

Mediterranean inspired meal prep: Pasta salad & roasted vegetables with pearl barley

How to make creamy pasta!!! | Vegan

Vegetable pasta bake

Pasta carbonara with vegan bacon!

Spaghetti with lentil bolognaise

Creamy vegetable one pot pasta | 15 minute recipe | Vegan

Vegan pasta bake!

Lentil pasta with avocado and green pea sauce!

Beetroot pasta sauce! | Vegan & GF recipe | 10 minute recipe

Bean pasta with tofu pesto – quick 10 minute meal (vegan!)

Vegan pea & avocado pesto with tricoloured pasta

Potato “cheese” sauce | Vegan recipe


Pasta of choice – cook according to instructions, and use the amount you plan to eat/prep

Around 400-500g cauliflower – fresh or frozen

1 vegetable cube & 250ml water

2-3 garlic cloves, crushed

1 shallot onion

130-150ml cooking cream ( i used oat cream)

2 tbsp tahini (use a runny tahini)

Squeeze of lemon

salt and pepper

Optional: Oil for flavour and/or when baking the cauliflower

Optional: nutritional yeast

For the pasta, i added cocktail tomatoes, asparagus and chickpeas

How to:

Begin by boiling the pasta according to instructions.

To make the sauce, start by either roasting the cauliflower in some oil and garlic or chop the cauliflower into florets and boil in the water along with the vegetable stock. Add more water if necessary, however pour away excess water once the cauliflower is soft.

In a frying pan fry the garlic and shallot onion.

Once the cauliflower is cooked, add the rest of the ingredients (oat cream, garlic, onion, salt and pepper, tahini & optional: white beans), to the pot. Mix with a handmixer until smooth. Add more liquid if necessary. Taste and adjust seasoning according to preference.

Add the pasta sauce to the pasta and mix. Add extras to your pasta such as tomatoes, beans, tofu, vegan chicken etc


Pasta carbonara with vegan bacon!


If you watched my latest Youtube video – CLICK HERE – you will have seen that i tried a new product which is “vegan bacon”. The package makes it look not so appetizing, but it was actually really good. And i was surprised that i liked it so much.


However i can now understand why it has pretty much been sold out in all the stores i have looked in – trying to find it again. I didn’t even know i wanted or needed this product in my life, hahaha.

Crazy how much the vegan alternatives are improving and expanding!

The vegobacon is made from seitan, i.e vital wheat gluten, so for those with gluten allergy they can’t eat it. Which kind of sucks… because i think about the meat eaters who love their bacon and also are gluten allergic/intolerant… but maybe in the future there will come a similar alternative but without gluten!

I do have to admit, i am so lucky that i don’t have any allergies or intolerances. Because when i was filming the video and trying the products i realised i hadn’t even checked to see what it was made of because i am not allergic to soya, wheat, nuts or anything like that. All i needed to know was if it was vegan or not. So in that sense i am very lucky as i can eat eat all the vegan options.

I am not a huge spaghetti lover, it is definitely not something i buy or eat alot of. (However i do have a recipe for a super tasty lentil bolognaise with spaghetti, recipe HERE). However, i thought it would be fitting to make a vegan carbonara!

In the past i have tried making a sort of carbonara using aubergine bacon, RECIPE.  Though in all honesty, it is kind of an embarrassment to call it a carbonara as it didn’t have any of the components that a “real” carbonara has.

And granted, this recipe neither has eggs, cheese, bacon or oil (or cream for the recipes that have cream).

However, this is a veganized version and even if i may not have had carbonara in years…. this was still VERY GOOD. And i loved the touch of the smoky, crispy vegan bacon!


Recipe time?


Spaghetti of choice – i used bean pasta

1 package (120g) vegan bacon. (Or you could use tofu)

c.a 500ml plantbased cream

1/2 small yellow onion

1/2 tsp liquid smoke

3-4 tbsp nutritional yeast

1-2 tbsp parsley

Oil for frying

Salt and pepper

*Optional, cornstarch or flour to thicken the sauce if necessary

Optional: 1-2 tsp soya sauce (for colour and taste)



How to:

Boil the spgahetti according to instructions. Once boiled, pour away the water.

In the mean time, fry the vego bacon (or tofu) in some oil until crispy. Then set aside.

In the frying pan fry onion (diced) in some oil. Once golden brown add the plantbased cream along with liquid smoke, nutritional yeast, salt and pepper as well as some parsley.  Allow to simmer and thicken. Do a taste test and adjust the seasoning according to preferance.

Once the sauce has thickened slightly add the pasta and mix until combined. Finally add the vegobacon along with some extra parsley and mix until combined.

Serve warm and enjoy!


If you try this recipe, don’t forget to let me know and tag me on instagram: Itsahealthylifestyle