Meat free Archives

Pasta recipes

Sheet pasta with ibhisto

30 minutes

Cheese recipes

Ricotta gnudi

25 minutes

Italian recipes

Garganelli

20 minutes

Pasta recipes

Aglio e olio with spinach

15 minutes

Nightshade recipes

Spinach-and-ricotta gnocchi

30 minutes

Butternut recipes

Roast butternut spaghetti

45 minutes

Kebabs

Plant-based kofta and kebab platter with garlic naan

30 minutes

Maize meal

Tomato bisque pap

1 hour

Gnocchi recipes

Gnocchi with arrabbiata sauce

45 minutes

Asparagus recipes

Poached asparagus

8 minutes

Vegetarian recipes

Maple roasted parsnips

30 minutes

Beans recipes

Butter bean cacio e pepe

30 minutes

Butter bean cacio e pepe

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

2 T olive oil
3 cloves garlic, smashed
1 x 400 g can cannellini beans
6 sage leaves
sea salt and freshly ground black pepper, to taste
1 red chilli, finely chopped
70 g Grana Padano, finely grated
400 g orecchiette, cooked al dente (reserve 5 T cooking water)

Method

1. Heat the olive oil in a frying pan. Stir in the garlic. Add the beans, their brine and sage and cook for 5 minutes.

2. Add the chilli, cheese and pasta water. Season, then toss in the cooked pasta and serve.

Find more beans recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Emma Nkunzana

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Sheet pasta with ibhisto

Ricotta gnudi

Garganelli

Aglio e olio with spinach

Spinach-and-ricotta gnocchi

Roast butternut spaghetti

Plant-based kofta and kebab platter with garlic naan

Tomato bisque pap

Gnocchi with arrabbiata sauce

Poached asparagus

Maple roasted parsnips

Butter bean cacio e pepe

Butter bean cacio e pepe

Ingredients

Method