Mushroom and pepper with pasta in an avacado and sun dried tomato sauce.

Serves 1

Ingredients

1 avacado, peeled, halved, stone removed

2 large flat mushrooms, sliced

4 spring onions

Splash of dry vermouth

1/2 red pepper, sliced

1 clove of garlic

Half lemon juice

Handful of fresh parsley

1 1/2 tablespoons olive oil

4 sun dried tomatoes

A splash of almond/rice/soya milk

5 bundles Tagliatelle, or enough for 1 person if using another pasta

Steps

Boil pasta according to packet instructions, (try and keep al dente, especially if using gluten free)

While pasta is cooking, put avacado, 1/2 tablespoon of olive oil, splash of milk alternative, sun dried tomatoes, salt and pepper and parsley into blender and mix until smooth (it’s okay if there are still chunks of sundried tomatoes!) If needed, add a splash of water to loosen up.

In a pan over medium low heat, add remaining olive oil and fry spring onions for 2-3 minutes.

Add garlic and peppers to pan and fry for 2-3 minutes.

Add a splash of vermouth and turn up heat to reduce for a few minutes.

Add mushrooms and fry until just starting to cook through.

Drain pasta and add to pan off the heat.

Pour over avocado sauce and replace on low heat while stirring to mix it all together for 2 minutes.

Serve with steamed broccoli for a light dinner, or with sliced vegan sausages for a larger appetite!

Butternut Squash and Caulfower Curry

Serves 2

Ingredients

1/2 Buttetnut Squash, peeled, cut into 2cm chunks

1/2 head of Cauliflower, cut into florets

1 tablespoon olive oil

1 onion, diced

1 garlic clove, crushed

2cm root ginger, peeled and grated.

1 tablespoon Garam Masala

1 tablespoon Cumin Seeds

2 tablespoons mild curry powder

1 teaspoon turmeric

1 tablespoon tomato puree

1 tin light coconut milk

1 vegetable stock cube/pot

Steps

Cook butternut squash on a tray in preheated oven, coated in a little oil for 45 mins – 1 hr at 180 degrees, or approx 30 mins in an Actifryer. They should feel soft and look caramelized before taking out. In meantime make sauce:

Heat oil in a wide pan over a low heat, add onions and soften for 5 mins.

Add cumin, garam masala, curry powder and turmeric. Stir and simmer for another 5 mins.

Add ginger and garlic. Cook for 2 minutes.

If needed, add a splash of water to loosen spices and onions into almost a paste.

Add caulfower florets and tomato puree. Stir until coated in spices.

Add coconut milk and vegetable stock. Stir, cover and simmer.

After 20 minutes, add in the cooked butternut squash and simmer for a further 15 mins (enough time to boil some rice!). If mixture is a little loose, uncover and allow to reduce.

Serve with rice, naan and poppadoms!