Fusilli Lunghi con Buco with Vegan Coconut and Walnut Cream sauce

Those of you who know me will I’m partial to a novelty shaped pasta. Pasta in it’s most boring form is a wonderfully comforting food so serve me a bowl of bows and I’m listening. Cover those bows in something creamy and I’m yours. So over the past couple of years I’ve been perfecting the art of a creamy vegan sauce and you know what? It’s actually pretty easy to achieve. (Cheese on the other hand is another matter all together! Don’t even get me started.)

Returning from a weekend in France, where they seem to put cream and pasta with everything (The French. They know a good thing when they see it) and where the second half of the word for vegan is alien, I thought I’d whip up a French inspired dish my lovely vegan other half can enjoy with the memories of the Rhone still fresh in our minds.

Returning from a weekend in France, where they seem to put cream and pasta with everything (The French. They know a good thing when they see it) and where the second half of the word for vegan is alien, I thought I’d whip up a French inspired dish that my lovely vegan other half can enjoy with the memories of the Rhone still fresh in our minds.

Sauce

Quarter of a can of coconut milk | Walnuts | 50ml almond milk | 3 tbsp flour | 1 tsp bouillon powder | 1 clove of garlic | A pinch of nutmeg | Salt and Pepper | Olive oil

Pasta

Fusilli lunghi con buco | Courgette | Mushrooms | Spinach | Basil

I like an easy and quick recipe so hold onto your hats while I run through the steps.

1. Cook the pasta according to the instructions on the packet. While you’re waiting for that to cook pour the coconut milk, walnuts, almond milk, flour and bouillon powder in a blender and whizz up together.

2. Heat a tablespoon of oil in a pan. Add the finely chopped garlic, and heat gently for 2 minutes.

3. Add the blended ingredients and continuously stir the sauce as it thickens. Add salt and pepper to taste and a pinch of nutmeg.

4. Cut long, thin slices of courgette and fry in oil. Add the mushrooms and cook until they begin to soften. Throw in a handful of spinach and let it wilt.

5. By now your pasta should be ready. Drain and mix into the vegetables. Serve and drizzle (cover) in the sauce. Top with basil and extra walnuts for added crunch!

Bon appetit!