Today we're making three different one pop pastas
Which is perfect for any lazy weeknights when you want a delicious and quick meal minus having to do a load of dishes
The full breakdown to all of these recipes as always can be found on the blog and those links are in the description box below
I just also wanted to let you know that we always provide a free
downloadable PDF of our recipes too
that way you can save it for later or print it or refer to it on your tablet or
Phone while you're cooking in the kitchen
and thank you to Wix for partnering with us on today's video
That's the platform that we use to create and now hosts the pickuplimes website
But I'm gonna chat more about them at the end for now. Let's get started on making some pasta
First we're gonna be making a creamy mushroom pasta that's gonna blow you away
And I'm gonna tell you right now it does sound like an unusual combination of ingredients, but everything works so incredibly well together
So we're gonna begin by chopping two large shallots
You can use a yellow or red onion or if you'd prefer and I like this pasta nice and garlicky
So we're gonna be finely mincing six cloves of garlic and we'll coarsely chop one fresh red chilli as well
When that's done, we're going to prep four cups worth of mushrooms here
I'm using a mix of cremini mushrooms, which I'm gonna thinly slice and oyster mushrooms
Which can be easily torn into little strips. Oyster mushrooms give a meaty texture and appearance once it's cooked
It's really interesting to try if you haven't already but any mushrooms will work here.
Finally I'm gonna coarsely chop a quarter of a cup worth of sun-dried tomatoes that I got from a jar
To a large pot on medium-high heat we're gonna add a little bit of vegetable oil and when it's hot you can add the onions
garlic and chili all at once
And give it a stir let it cook for a few minutes adding a splash of water as needed to deglaze the pan
Then we're gonna add all of the following ingredients to the pot all at once - vegetable bouillon cubes two cups of boiling water
One can of coconut milk. Here I'm using full fat for extra creaminess, but light fat works great as well
We're gonna add in four cups of dry pasta here
We're using facili and then in go the mushrooms
so for us that's the cremini and the oyster mushrooms, two tablespoons of nutritional yeast
One tablespoon of sodium reduced soy sauce a teaspoon of paprika powder and sun-dried tomatoes and some freshly cracked black pepper
then give it all a mix you want to bring it to a boil then reduce to a simmer and
Partially cover it with the lid
You'll need to check on the pasta stirring it occasionally to prevent things from sticking to the bottom
And when the pasta is al dente after about 15 minutes, you can add in a couple of big handfuls of spinach
Once you stir it in you're gonna see the spinach reduced into volume
The pasta is gonna be coated in this heavenly cream sauce
And now the pasta is ready to enjoy. So scoop it up into some bowls and prepare to be wowed
For the garnish,I've got a little tip
If you have fresh basil stack the basil leaves on top of each other roll them up and then simply
Slice them with a knife you're gonna be left with these beautiful evenly sliced little ribbons
So you can garnish your pasta with it. And if you'd like squeeze some fresh lemon juice on top -
Like I said, I know it sounds like a strange thing that we've used coconut milk to give this sauce
Its creamy taste and texture but I really feel like it can't even taste it in there and it just reminds me of these
Cream-based pastas. I used to really enjoy before becoming plant-based
I think you're just gonna need to give it a try - see what I mean. It's absolutely incredible
Next up we're gonna be making a cross between a white and a red sauce pasta
Which is the rosé a it's ultra creamy and flavorful
so to begin we're gonna dice 1 medium onion and mince 4 cloves of garlic to a pot on
Medium-high heat we're gonna add in some oil
along with the onion and garlic
To vegetable bouillon cubes and a teaspoon of red pepper
Flakes and we're gonna stir it up and cook it for a couple of minutes just until the onions are nicely translucent
To the pot, we're gonna add three cups of pasta, here we're using penne
a cup and a half of boiling water
Three cups of tomato sauce, 3 tablespoons of nutritional yeast and the secret ingredient to making this sauce nice and creamy
3/4 of a cup of humus
then we're gonna give the sauce a mix, let it come to a boil, reduce it to a simmer and partially cover it with a lid
Occasionally stopping to stir it to prevent any burning. While this all cooks, we're gonna cut a zucchini
Into thin half moons by first cutting the zucchini in half and then me slicing it
Then we're gonna coarsely chop a couple roasted red bell peppers that we got from a jar
Which is going to give this pasta a lovely flavor
But a single raw red bell pepper will work here, too
And one of my favorites we're gonna be chopping up half of a cup of artichokes that we got from a jar
Finally, we're gonna be using a plant-based creamer. Now, we're using an almond based one, but they've got loads at grocery stores these days
There's soy and oat and coconut based creamers. If you can't find either of these it's not a problem
Just use any plant-based milk that you've got
So when the pasta has cooked for about 10 minutes or so
We're gonna add in three-quarters of a cup of the plant-based creamer
Then we're gonna add in the zucchini, the roasted bell peppers, and the artichoke giving it a stir and letting it cook for another five to eight minutes or so
until the zucchini is tender and the pasta is al dente. When the pot has been removed from the heat
you can add in a handful of fresh arugula stir it in and now it's time to plate it up.
I like to serve this pasta with some extra fresh arugula on top with a sprinkle of roasted pine nuts
It's one of those dishes that looks
sophisticated and fancy but it really is super easy to make.
It's perfect for those nights when you also can't choose if you want a cream sauce or a red sauce pasta
so then Rosé it is
For the last recipe we're going to be making a classic tomato pasta
It's a winner every time so we're gonna begin by chopping one medium onion and mincing four cloves of garlic here
We've got 2 cups of cherry tomatoes that we're going to cut in half and 1/3 a cup of sun-dried
tomatoes that we're gonna coarsely chop
We're then going to drain and rinse a jar can of cooked brown lentils
To a large pot on medium-high heat add some oil and when it's hot
We can add the onion and garlic one vegetable bouillon cube a teaspoon of Italian spice and half a teaspoon of chili flakes
We're gonna cook this for a couple of minutes adding a splash of water as needed to deglaze the pan and
then all at once we're going to add in a whole jar or about three cups worth of pasta sauce two cups of boiling water
a handful or 300 grams worth of spaghetti, the cherry tomatoes and sun-dried tomatoes a cup and a half's worth of cooked lentils and
a tablespoon of capers. It's just gonna take a minute for the spaghetti to soften into the sauce
You can gently push it down with your hands to give it some help and then let it come to a boil
reduce it to a simmer and partially cover it with a lid
We're gonna want to let this cook for about 10 minutes or until the pasta is al Dente.
At the very end, we're gonna add in half of a cup of olives and a couple of handfuls of spinach and give it a stir
When the spinach has softened the pasta is ready to be enjoyed
It's a dish that comes together quickly and easily making it perfect for any weeknight dinner
Once you've generously served yourself some pasta, sprinkle on a bit of fresh basil for garnish make a bigger batch store it in the fridge
and enjoy it as leftovers for lunch or dinner in the next days. It's a classic hearty and comforting dish
I don't know if I've ever shared this before but when I was younger
I worked at a few different restaurants and one of them was a place called the Old Spaghetti Factory and they serve these
massive portions of pasta and this video kind of feels like an ode to those good old days
So I hope you enjoyed some of these recipes that we've shared with you today
if you did it always really helps to show your support when you give the video a thumbs up and
Thank you again to Wix for partnering with us on today's video
it was actually three years ago this month that I decided to take the plunge and build a website all on my own which is
The pickuplines website that you now see but to be completely honest
I was terrified at the idea of doing it by myself
I had no idea where to begin and then a friend of mine told me about Wix
He said that I could create and customize a website all on my own without any coding or design experience
I could just drag and drop things where I wanted them
I had pictures
Text or even videos really easily and the best part of all he said is that it was completely free
So after a few weeks of working at it, the pickuplines website was already up and running and anytime. I need to customize things
I can do it all by myself
So if you've ever been interested in creating your own online presence, whether it's a website or a blog or an online store
I definitely recommend Wix again. It's completely free to try and for an unlimited amount of time
So check out the link in the description box below to learn more.
Hope you guys enjoyed today's video and
heads-up, there's a load of other kind of recipe videos like this coming your way as we go into the holiday season
If you do make any other pastas tag us on Instagram so that we can see
thanks a lot for watching pickuplimes signing off and we'll see you in the