How to make creamy pasta!!! | Vegan

Have you ever seen those incredibly creamy pasta dishes on Instagram or Pinterest… and wondered how they do it?

Mine always seems to turn out a little dry or in some cases… too watery and then i need to add cornstarch to make it more thick.

But i have figured out how to make a creamy pasta dish with no cornstarch! Of course adding cheese (vegan!) will make it more creamy as long as it is a cheese that melts!

But as i didn’t have any vegan cheese at home, i skipped that and it still turned out creamy.


So what is the trick….?

Boiling pasta in a little water until soft and then adding oat cream as well as spices and/or sauces to the pot – so that the pasta boils in the cream and soaks up the creaminess.

I have often made a sauce on the side and then added in the pasta, or added the sauce to the cooked pasta. HOWEVER, this time when i let the pasta actually cook in the cream and sauce it turned out sooo creamy.

Of course… the creaminess won’t last forever, so if you have left overs which you place in the fridge it will turn a little dry, but not as dry as some other sauces might do.


Unfortunately i can not provide any exact measurements for this recipe….. you may be thinking,Β how can you be a recipe blog and not give any exact measurements? What type of recipe is that…?

But the fact is.. you don’t really need any exact measurements. And the amount of sauce you need depends on the amount of pasta you are cooking. For this meal i just freestyled with no measurements… so i am sure you can do the same thing πŸ™‚

And as mentioned above, the key is to use just a little water and mostly plant based cooking cream!


So how to make the recipe?

Pasta of choice, and amount of choice

Some water & 1 vegetable stock

Cooking cream (vegan) – choose a thicker one if possible.

Liquid smoke

Optional: Vegan cheese (grated)

Pasta fillings: I used vegan bacon, cocktail tomatoes, chickpeas, bell peppers and asparagus

How to:

Begin by pouring your pasta into a pot. And pour in water so that is just covers the pasta, add the vegetable stock.

Bring to a boil. When the pasta water begins to absorb pour in the cooking cream along with the liquid somke. Keep stirring and adding more cream as necessary. (in total i used about 250-300ml). If using vegan cheese, add now. Once the pasta is boiled and the sauce is the right texture, remove from the heat. (Note* you can of course add maybe a premade BBQ sauce or sundried tomato sauce along with the cooking cream if you want another flour than the liquid smoke).

Add in your extras to your pasta, or do like i did and fry together the ingredients before adding to your pot of pasta. Mix, eat and enjoy!


There you have a simple way to make aΒ  hopefully creamy pasta dish πŸ™‚


Vegan carrot buns | Simple to make!

Just sneaking in vegetables everywhere i can….

Though of course, there are plenty more ways to sneak in vegetables into “regular food” such as cauliflower or zucchini in oats, sweet potato brownies or blackbean brownies, or why not make a pizza base out of sweet potato?

But if there is one recipe you can make without really tasting the vegetables (if you are someone who doesn’t like vegetables) then this is the one!!!


CARROT BREAD!Β FirstΒ  off, carrot cake is amazing… and if you can add carrots to cake without anyone caring, why not add it to bread as well? (Recipe for carrot cake!)Β & (carrot cake oatmeal)

If you didn’t already know… i am a serious bread lover! Freshly baked, warm and fluffy bread is one of the best things i know…. almost so that i would choose bread over chocolate. Just almost!

If you have time over and want to make a big batch of bread to freeze in, then make these!!




Copy of Copy of Copy of Copy of Blue and Pink Chocolate Cake General Recipe Card


(note, i ran out of flour and so added some oats. They still turned out amazing, but that is why they are not completely smooth and have that kind of “yeast/gluten” texture. They don’t taste like yeast/gluten though, hahah)

These buns were really soo soo good, and also very cheap. Who even needs store bought bread when you can make amazing home made ones!


Baked celery root chips with hazelnuts, onion and tomatoes | Vegan | Gluten free | Vegan appetizer

I thought it was time to try a new root vegetable, and this time i tried celery root – or so called celeriac (?)!

I have eaten this vegetable before as part of a fancy dish at a fancy restaurant. And i really liked it, but wasn’t so sure how or what to do with it. So i did have to do some googling to find something i wanted to do with this vegetable.

And it resulted in me trying to imitate some sort of fancy dish…. or maybe it was just me being extra fancy and making taco chips using celerery root instead of sweet potato!

I do have some confessions to make before i get into the “recipe”.

  1. I did not like the smell of this vegetable… and the smell seemed to stick to my fingers. So i had to scrub them vigourously with soap to get rid of the smell.
  2. I dislike cooking with root vegetables that are covered in soil. One of the reasons i buy precooked beetroots, because i get paranoid that i will get sick or there will be cross contamination with the soil – doesn’t matter how much i clean the knife and chopping board. I still worry that i could get sick. So i wasn’t a huge fan of the look of this vegetable – hahah.

I feel like i will have to keep experimenting with this vegetable, but i am happy with the results of this dish anyway!

And of course, you can use whatever toppings you like. I just used what i had at home.

1 celery root

1-2tbsp oil

Toppings: such as red onion, garlic, hazelnuts, tomato, avocado and vegan creme friache.

How to:

Preheat the oven to 220 degrees celsius.

Begin by peeling the root celery. And then chopping into c.a 2cm thick slices.

Place on a baking tray and drizzle over some oil and salt.

Bake in the oven c.a 30 minutes – or until the slices are soft and slightly crispy.

In the mean time, in a pan fry the onion, garlic and hazelnuts in some oil for a few minutes.

Once the celery root slices are done, add your toppings and eat like small pizzas/bread slices!

These work great as a snack or as an appetizer!

Note, you can follow this recipe and use different vegetables such as sweet potato or eggplant!

Do you have any other recipe ideas i can make/follow using this vegetable? πŸ™‚

I must admit, i really like these photos and think that they turned out really good both taste and aesthetic wise πŸ™‚

Creamy vegetable one pot pasta | 15 minute recipe | Vegan

Let’s be honest…. one of the worst parts about cooking is having to clean up.

Or that is how it is for me anyway. Of course, as i like to cook and cook often, it also results in having to do the dishes daily. And when i meal prep there is a huge pile of dishes waiting to be cleaned which is the worst.

So what better than minimizing the amount that needs to be cleaned by making one pot pasta?

The only thing you then need to clean is the pot as well as a knife, fork and chopping board. And you even minimize the washing by eating straight from the pot, haha.


Making a creamy pasta dish doesn’t seem to be my forte but i think i have figured out the trick! To make the best creamy pasta sauce, the best is to make the sauce in another pot – and then add the pasta. But you could of course just pour the sauce ingredients into the drained pasta. However it might not turn out as creamy.

(So if you want to save the amount of dishes you could 1) boil the pasta. 2) drain the pasta. 3)Pour the pasta into your plate/bowl. 4)Make the sauce in the same pot. 5) When the sauce has thickened, pour in the pasta and the veggies and mix 6) pour the pasta mix back into your serving bowl/plate!)

You can use whatever vegetables you like, but peppers and tomatoes and sweet corn are recommended!!

one pot pasta

The sauce flavours can vary endlessly.. but it is a good base.

Other ways to get creamy pasta sauce is to use cashews which you soak and then mix!

Also another good dish to save dishes is one pot lentils – or different vegetable soups where you just throw everything into a pot πŸ™‚

For my other pasta recipes, you can click HERE

Rainbow puff pastry pizza | Vegan | Recipe

I’ve always said that i am not a huge pizza lover…. and i wouldn’t say that i am a pizza lover and would 95% of the time choose another food to eat. However… i am not a pizza hater like i once was.

In the past i couldn’t stand melted cheese, and granted… i still don’t like it, not even vegan melted cheese. However, i am beginning to actually like pizza.

Of course, there are so many variants of pizza.


Tortilla pizza (recipe)

Pita bread pizza

Regular pizza i.e normal white flour/yeast pizza base and using tomato sauce and cheese

Pizza using a cauliflower base (recipe )

Gluten free pizza

Store bought pizza (pizza using store bought base – recipe)

And the list goes on…. such as pizza rolls (recipe)

But a favourite of mine is actually using puff pastry, and topping my pizza with lots of vegetables.

I am sure some people would look at my pizza and say… that is not a pizza, hahah. But i choose to call it a pizza.


I can understand if you use example eggplant slices and top with some crushed tomatoes and nutritional yeast and call it a pizza… that others may get offended, as that isn’t a pizza. hahaha.

As it was made using prebought puffpastry, this dish doesn’t really have a recipe.

As it is as simple as:

  1. Buy store bought puff pastry (make sure it is vegan!)
  2. Place on a baking tray
  3. Preheat oven to c.a 220 degrees celsius
  4. Place the puff pastry in the oven c.a 5 minutes (poke some holes into the pastry first!)
  5. Chop up your desired veggies and toppings
  6. Take the pastry out of the oven. Cover with tomato sauce, grated vegan cheese and your toppings.
  7. Place back into the oven for another 5-10 minutes.
  8. Take out of the oven, chop into slices, eat and enjoy!





What are some of your favourite pizza toppings? And what is your favourite crust/base…? πŸ™‚