I am very excited to have teamed up with Meatless Farm during World Meat Free Week as part of their campaign aimed at encouraging UK households to switch to one more plant-based meal per week in order to benefit the planet.
According to new scientific data analysed by environmental scientist Joseph Poore, if everyone in the UK switched just one more red meat meal to a plant-based meal per week, it would cut the UK’s greenhouse gas emissions by 50 million tonnes – the equivalent of taking 16 million cars off the road – resulting in up to an 8.4 percent reduction in the UK’s total carbon emissions.
This healthy, easy option is a delicious way to enjoy plant-based protein!
Ingredients (serves 2)
✔️4 @meatlessfarm sausages
✔️160g uncooked pasta (I used green pea fusilli)
✔️50g grated cheese (vegan)
✔️160g green peas
✔️4 tbsp veggie green pesto
✔️1/2 red chilli
Fry the sausages in olive oil over a medium heat for 8-10 minutes, turning them often until cooked. You can add the green veggies into this pan too and fry for a few extra minutes. Boil the pasta for 10 minutes until soft, then drain and rinse. Split the cooked pasta between 2 bowls and add 2 tbsp of the pesto to each bowl and stir in well. Cut the sausages into chunks and split with the veg across the two bowls. Top both with grated cheese and some chilli (if you like it hot!) and ENJOY!
You can find Meatless Farm products at @sainsburys @morrisons @coopuk @boothscountry and @thevegankindsupermarket stores nationwide and make sure you check out @meatlessfarm on instagram!
Hello there! So I am still making my way through my favourite lunch/ dinner recipes that I have been developing, to upload them here on my website! As you’ve probably noticed, I originally started this site documenting my breads, cakes and breakfast recipes and now I want to share more of a variety of recipes with you all! You can find these on my recipes page.
I am sharing today my favourite pasta bake recipe that is suitable for vegetarians. If you happen to be vegan, you can always switch the mozzarella cheese for a vegan cheese. I love this recipe because it is filling, nourishing and provides a great balance of carbs, protein, fats and veggies. My inspiration for this dish came from my Mum, who used to make and bake the biggest pasta bakes (as I come from quite a big family), and she’d just pack in so much goodness!
The pasta I have chosen to do this with is naturally high in protein (you can also choose different pastas to suit your preference for this dish) and I have added black beans for some plant based protein, broccoli as it is my favourite vegetable, and cheese because, well it’s delicious AND a great source of calcium!
Ingredients (serves 2)
- Preheat the oven to 180 degrees celsius. You will need a large dish to hold the pasta that is appropriate to put in the oven.
- Boil the pasta for 6-7 minutes and stir often to prevent it from burning or sticking at the bottom.
- Whilst the pasta is boiling, you can cut the mozzarella into small slices and set aside.
- You can then cut the broccoli into smaller florets and boil with the peas for 2-3 minutes.
- Drain the pasta and rinse under cold water. Pour the pasta into your pasta dish and stir in the tomato sauce.
- Drain the black beans and rinse with water. Do the same with the chickpeas. Then add these to the pasta dish. Add the boiled broccoli and peas and add in the prepared mozzarella.
- Bake the dish in the oven for 15-20 minutes. This can depend on how crispy you want the top of the pasta (I like mine crispy). Remove the dish from the oven and serve up instantly. You can also save this and take it to work the next day… Allow it cool and keep in an airtight container (store in fridge until ready to eat).
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