Everyday cooking
4 Ways Plant Based Pasta
Discover our 4 ways plant based pasta recipes! Easy and simple, ready in just a few minutes with only a few ingredients! Simply irresistible.
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Cooking time15 minutes
Prep time15 minutes
DifficultyEasy
Servings2 portions
FOR THE VEGAN SPAGHETTI CARBONARA:
- 150 g Violife mozzarella flavour grated
- 3 tbsp Violife vioblock
- 150 g vegan cream
- 100 g vegan ham slices cut into squares
- 250 g spaghetti cooked
- 1 garlic clove minced
- 100 g mushrooms sliced
- salt and pepper to taste
- 1 tablespoons chopped fresh parsley
FOR THE SPAGHETTI ARRABBIATA:
- 200 g Violife original flavour grated
- 250 g spaghetti cooked
- 3 tbsp extra virgin olive oil
- 2 medium hot chillies finely sliced
- 2 garlic cloves chopped
- handful of basil leaves
- 400 g canned chopped tomatoes
- salt and pepper to taste
- a pinch of sugar
- basil leaves or chilli flakes to garnish
FOR THE CREAMY PUMPKIN SPAGHETTI:
- 150 g Violife creamy original
- 2 tbsp Violife vioblock
- 250 g spaghetti
- 1 onion finely chopped
- 1 garlic clove chopped
- 400 g pumpkin boiled and cubed
- 100 ml oat milk
- a handful of sage leaves
- salt and pepper
FOR THE BROCCOLI PESTO SPAGHETTI:
- 150 g Violife prosociano grated (Reserve some for serving)
- 250 g spaghetti
- 1 small broccoli in florets blanched
- a handful of fresh basil
- 200 ml olive oil
- juice of 1 lemon
- zest of 1 lemon
- 2 garlic cloves
- salt and freshly ground black pepper to taste
For the Vegan Spaghetti Carbonara:
- Boil pasta according to packet instructions. Reserve 100ml of the pasta cooking water and set aside.
- In a large frying pan melt VIOBLOCK and sauté the garlic until fragrant for about 2-3 minutes. Add the mushrooms and stir until golden and dry. Season well and add vegan cream and Violife Mozzarella Flavour Grated. Stir until Violife has melted.
- Simmer for 5 minutes and then remove from heat. Add in the vegan ham and parsley with the reserved cooking water. Add the cooked pasta and stir until nicely coated.
- Serve in shallow bowls with some extra parsley and enjoy!
For the Spaghetti Arrabbiata:
- Boil pasta according to packet instructions. Reserve 100ml of the pasta cooking water and set aside.
- In a large frying pan heat olive oil and sauté the garlic and chilies until fragrant, for about 2-3 minutes. Add in the basil and the canned tomato with salt, pepper and sugar and simmer gently for 10-15 minutes, until the sauce has thickened a little.
- Stir in some Violife grated Original until the sauce becomes creamy.
- Remove from heat and add the reserved pasta water to the sauce along with the pasta and stir to coat evenly.
- Serve the spaghetti with some extra fresh basil leaves or extra chilli flakes and enjoy!
For the Creamy Pumpkin Spaghetti:
- Boil pasta according to packet instructions. Reserve 100ml of the pasta cooking water and set aside.
- In a large frying pan heat VIOBLOCK and sauté the onion for 4 minutes until golden.
- Add the garlic and sauté until fragrant. Add in the pumpkin and the oat milk with Violife Creamy Original and whisk until combined. Add some sage leaves, season and gently simmer for 5 minutes. Remove from heat.
- Use a hand beamer to blitz the pumpkin sauce until creamy. Pour in the reserved cooking water along with the pasta and stir in until nicely coated.
- Serve with a dollop of Violife Creamy Original and some sage leaves and enjoy!
For the Broccoli Pesto Spaghetti:
- Boil pasta according to packet instructions. Reserve 100ml of the pasta cooking water and set aside.
- For the pesto sauce, in a blender add broccoli, basil, olive oil, lemon juice and zest, garlic, salt and pepper and blitz until combined.
- Pour the pesto sauce into a large frying pan alongside the reserved cooking water and simmer for 3 minutes.
- Add in the pasta and stir until combined.
- Serve with some extra grated Prosociano and enjoy!
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