Meat free Archives

Grain recipes

Sorghum salad with spinach

55 minutes

French recipes

Radish-and-grape butter terrine

Breakfast recipes

Mabele a ting

30 minutes

Bread recipes

Giant bun

40 minutes

Soup recipes

Karen Dudley’s ajo blanco

Christmas recipes

Green goddess aïoli

Christmas recipes

Roasted salt-and-vinegar smashed potatoes

5o minutes

Cauliflower recipes

Roast cauliflower in Welsh rarebit

30 minutes

Pasta recipes

Sheet pasta with ibhisto

30 minutes

Cheese recipes

Ricotta gnudi

25 minutes

Italian recipes

Garganelli

20 minutes

Garganelli

Serves 3 to 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

150 g asparagus
300 g garganelli pasta (or any other pasta)
50 g Italian parsley
15 g fresh sage
1–2 garlic cloves, finely chopped
½ cup extra virgin olive oil
50 g unsalted butter
250 g baby marrows, finely grated
sea salt and freshly ground black pepper, to taste
50 g Parmesan, grated

Method

1. Cook the asparagus in boiling water until soft. Drain, then cut into small pieces.

2. Cook the garganelli in boiling, salted water until al dente. Drain, reserving the cooking water.

3. Meanwhile, fry the parsley, sage and garlic in the olive oil and butter.

4. Add the baby marrow and asparagus and sauté for approximately 5 minutes. Season to taste.

5 .Add the drained pasta and Parmesan and toss with the vegetables. Thicken the sauce with a little pasta water if necessary. Check the seasoning

Find more pasta recipes here

Photographer: Jan Ras
Production: Abigail Donnelly

Spinach lasagne

Three-bean salad with kombucha dressing

Chicken tikka wraps with avocado and curry mayo

Spiced black-eyed pea fritters

Sorghum salad with spinach

Radish-and-grape butter terrine

Mabele a ting

Giant bun

Karen Dudley’s ajo blanco

Green goddess aïoli

Roasted salt-and-vinegar smashed potatoes

Roast cauliflower in Welsh rarebit

Sheet pasta with ibhisto

Ricotta gnudi

Garganelli

Garganelli

Ingredients

Method