Happy New Year! Hope you all had a wonderful New Year’s Eve. We did. The whole family, including my 11 and 9-year-old stayed up till 1 am dancing to Jools Hollands Hootenanny and toasting in the new year with organic snacks, soda and organic prosecco. Of course the payback the next day made me question the sense of this. Nothing like starting the New Year with a hangover.
Some of you might remember me mentioning my efforts to reduce our family’s intake of meat and dairy and my hopes to return to being a vegetarian / vegan. If you want to know why read my post on Sustainable Ethical Groceries. Well my efforts have been hit and miss, depending on how I’m feeling, how busy I am and honestly how well I remember this endeavour when I plan our dinners for the week. On a good week we’re having 2 vegetarian meals and 1 fish-based meal. I’ve successfully replaced eggs in some baking and will be working towards replacing butter too.
I read about Veganuary on social media and thought this campaign to get people to trial a vegan diet was a perfect opportunity refocus my efforts. 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.