Category: Pasta

Quick ‘N Easy Mushroom Fusilli

Dietary: Vegan | Soy free | Sugar free | Nut free
Serves: 3 | Prep time: 5 mins | Cooking time: 10 mins | Ready in: 15 mins
Sourced and adapted from:


  • wholewheat fusilli pasta
  • 1 tsp olive oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 250 g mushrooms, sliced
  • 1/2 can diced tomatoes, to taste
  • handful fresh basil leaves, chopped
  • 4 tbsp nutritional yeast, to taste
  • 2 tbsp tomato paste
  • 1 tsp dried oregano, dried thyme, red pepper flakes
  • sea salt, to taste


STEP 1: Bring a large pot of water to a boil. Add in your pasta and cook until Al dente, about 7-10 minutes.

STEP 2: Meanwhile, heat a large skillet or wok over medium heat. Sauté the garlic and onion in the olive oil for about 5 minutes, or until translucent. Stir in the sliced mushrooms and diced tomato and cook for another 8-10 minutes or so over medium-high heat, until some of the water cooks off. Stir in the fresh basil, nutritional yeast, tomato paste, oregano, thyme, red pepper flakes. Add salt to taste. Simmer for another 5 minutes or so and adjust seasonings to taste if desired.

STEP 3: Drain pasta and add back into the pot. Stir in the pasta sauce, heat, and serve immediately!



Quick ‘N Easy Avo Pasta

Dietary: Vegan | Soy free | Sugar free | Nut free
Serves: 2 | Prep time: 5 mins | Cooking time: 10 mins | Ready in: 15 mins
Sourced and adapted from:


  • 1 medium sized ripe Avocado, pitted
  • 1/2 lemon, juiced (+ lemon zest to garnish)
  • 2 garlic cloves, to taste
  • handful fresh Basil (optional)
  • 2 tbsp extra virgin olive oil
  • wholewheat pasta (spaghetti’s a good choice!)
  • ground black pepper and salt, to taste


STEP 1: Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.

STEP 2: Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.

STEP 3: When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately!

ELT Mac ‘N Cheeze

Dietary: Vegan | Soy free 
Serves: 4 | Prep time: 15 mins | Cooking time: 15 mins | Ready in: 30 mins
Sourced and adapted from:


  • 225 g macaroni/pasta
  • 4 handfuls baby arugula
  • 250 g – 500 g cherry tomatoes, halved
  • 1 eggplant (aubergine)
  • 250 g | 1 cup cashews, soaked in boiling water (15 mins)
  • 2 garlic cloves
  • 1/2 onion, chopped
  • 250 g | 1 cup vegetable broth
  • 3 tbsp fresh lemon juice
  • 2 tsp dijon mustard
  • 2 tsp vegetable stock powder
  • Salt and pepper, to taste


STEP 1: Soak cashews in boiling water for 15 mins, and in the meantime drizzle eggplant with oil, and oven roast (approximately 15 mins). Start cooking the pasta. In the meantime, to make the sauce, drain the cashews and place all sauce ingredients in a blender and blend away until completely smooth.

STEP 2: When the pasta is tender, drain it in a colander. Immediately place it back in the pot you boiled it in and stir in the sauce. Place pot on low heat and stir for 3 minutes or so, until the sauce is thickened a bit and everything is deliciously creamy.

STEP 3: Now toss in the arugula, tomatoes and eggplant, leaving a little extra aside to garnish if you like. Serve!

Guacamole de Nopalita

Dietary: Vegan | Soy Free | Gluten free | Sugar free
Yield: 5 | Prep time: 5 mins | Ready in: 5 mins
Sourced and adapted from: Marcela Alfero, Mexico City
Fun fact: Marcela says ‘never miss the tomatoes, they are super important!’ This vital tom forms the red part of the Mexican flag (Green for avocados, white for onions, red for tomatoes).


  • 2 avocados
  • 1/2 white onion, finely chopped
  • 1 garlic clove, minced
  • 1 tomato, minced
  • salt and pepper, to taste
  • 1/4 tsp vegetable stock
  • 1 lime juiced
  • olive oil, as needed
  • coriander/cilantro, to taste


STEP 1: Mix avocado, onion, garlic, tomato, salt, pepper and vege stock together, season to taste with lime juice.

STEP 2: Add olive oil, and add in the onion.

STEP 3: Place avocado nut in the middle of the guacamole for freshness and serve!

Eggplant bolognese

Dietary: Vegan
Serves: 8 | Prep time: 15 mins | Cooking time: 45 mins | Ready in: 60 mins


  • 1 eggplant/aubergine, cubed
  • 250 g | 1 cup cranberry juice
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, minced
  • 250 g | 1 cup mushrooms, chopped
  • 2 tsp rosemary, chopped
  • 3 tbsp tomato paste
  • 1 can crushed tomatoes
  • 250 g | 1 cup vegetable broth
  • black pepper, to taste
  • 250 g | 1 cup almond milk
  • 3 tbsp fresh basil, chopped and divided for garnish
  • whole grain pasta


STEP 1: Preheat oven at 180°C. Toss cubed eggplant in olive oil, sprinkle lightly with salt, and place on a baking sheet in an single even layer. Roast for 20 minutes, tossing once or twice until eggplant is lightly browned on all sides.
STEP 2: Bring cranberry juice to a simmer in a large pot over medium heat. Add onion, carrots, celery and garlic and cook , stirring frequently, until onion is translucent and very tender and most of the wine has evaporated, about 10 minutes. Add eggplant, mushrooms and rosemary and cook until vegetables are tender, about 5 to 10 minutes. Stir in tomato paste and cook 1 minute, stirring constantly.
STEP 3: Add tomatoes, broth and pepper and bring to a boil, stirring frequently. Reduce heat to medium low and simmer 20 minutes, stirring occasionally. Remove from the heat and stir in almond milk and 2 tablespoons chopped basil. To serve, cook pasta in boiling water until al dente. Drain thoroughly. Serve sauce over pasta and garnish with remaining basil.