Meat-free Archives

Braai recipes

Creamy corn bake

30 minutes

Broccoli recipes

Broccoli with coconut-coriander sauce

15 minutes

Braai recipes

Braaied broccoli

10 minutes

Cheese recipes

Vegetarian chilli dogs

30 minutes

Beetroot recipes

Beetroot curry

30 minutes

Rice recipes

Golden tahdig

11⁄2 hours

Butternut recipes

1000-layer roast butternut

30 minutes

Great value

Brinjal lasagne

1 1/2 hours

Citrus recipes

Lemony penne

30 minutes

Italian recipes

Amadumbe gnocchi

30 minutes

Cabbage recipes

Three-cheese cabbage bake

50 minutes

Pepper-and-onion salt-smashed pea pasta

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

125 g butter
2 baby leeks, finely chopped
2 cloves garlic, finely chopped
1 t onion salt
½ t white pepper
200 g frozen or fresh peas
400 g fresh tagliatelle, cooked al dente
100 g pecorino, grated, for serving
herb salad, for serving
lemon juice
extra virgin olive oil

Method

1. Melt the butter in a large pan over a medium heat, add the leeks and cook until soft. Add the garlic, onion salt, pepper and peas. Cook for 3 minutes, stirring occasionally.

2. Gently mash the peas in the pan using a potato masher. Toss in the pasta and cheese. Serve with a herb salad dressed in lemon juice and extra virgin olive oil.

Find more pasta recipes here.

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Creamy corn bake

Broccoli with coconut-coriander sauce

Braaied broccoli

Vegetarian chilli dogs

Beetroot curry

Golden tahdig

1000-layer roast butternut

Brinjal lasagne

Lemony penne

Amadumbe gnocchi

Three-cheese cabbage bake

Pepper-and-onion salt-smashed pea pasta

Pepper-and-onion salt-smashed pea pasta

Ingredients

Method