It might be drawing closer to summer time, but Scotland operates on its own weather system. We can be basking in glorious sunshine of a lunchtime, and by home time be marching at an angle against a torrent of rain.
When it is actually nice outside, eating habits change too. Apart from a year-round soup obsession, I don’t like eating anything hot ‘n heavy when it’s warm. Chocolate is out the window too- seriously, is there anything worse than warm, slightly melty chocolate? Blarg.
I figured that since I’ve been getting into the spirit of trying new things that I should update seasonally. If it’s not macaroni weather I need to adapt to survive. After a recent shopping trip, the boy and I returned with a bag full of mango, melon, raspberries and strawberries, all in season and entirely delicious.
(If we sound like a pair of smug dicks, let me assure you: this is only a very recent occurrence). There really is a marked difference in buying fresh produce seasonally: there’s something weird and perverse about buying strawberries at any other time of year. I’d also picked up vegan onion and black pepper cream cheese, and I was determined to use it in EVERYTHING.
I came up with a really quick and easy comfort food, because as usual I couldn’t be bothered cooking. I spread the cream cheese on rye toast and topped it with some mashed avocado and cherry tomatoes, which I seasoned with cayenne pepper and paprika. I couldn’t get it in my face fast enough, and alas, it was gone too soon.
After this I wondered what else I could work cream cheese into. I had a notion for something pasta-y, and the most popular seasonal recipe I found was pasta primavera (I remembered enough of my Standard Grade Italian to know why this was suddenly popular. And who says you forget everything after school?).
Some recipes just involved pasta and green vegetables. As per, I didn’t have all of the ingredients to hand so just adapted it and swapped out some things for others. There were other recipes for a creamy version involving cheese, which I opted for in lieu of having asparagus or soya beans handy.
I’ve been trying hard to try new things but when taking on a big change, some degree of familiarity is nice. The recipe itself is a change for me: macaroni aside, I’ve never been a fan of creamy sauces. To me you can’t go wrong with a tomato-based sauce. Cheese and white sauces always seemed like more work. But since I’m out of my comfort zone as it is, I thought I’d give it a try…
It’s pretty hard to take a decent picture of food this colour…
- 150g pasta (I used gluten free conchiglie, because it was the only gluten free one I could find in Tesco’s )
- 1 or 2 ripe avocado, mashed
- A few scoops of vegan cream cheese (mine was onion and black pepper to give it some much needed flavouring)
- 1 onion, chopped
- ½ red pepper deseeded and chopped
- Meat free chicken (about 70g is enough, I have no idea how much I used since I dumped in what was left of the bag)
- 2 tsps Very Lazy Smoked Garlic
- A wee glug of olive oil
- Some grated smoked vegan cheese
- 1 spring onion, chopped
Boil the pasta as per the packet instructions. Gluten free takes a little longer so you have some time to play with.
In the meantime, chop the onion and pepper. Heat the oil, add the ‘chicken’ and one tsp of garlic. After about 2-3 minutes, add the onion, pepper and remaining garlic. Most recipes call for garlic gloves, but I like the smoked taste of this one. And also don’t have a garlic crusher. Ever tried doing it by hand? They smell rank afterwards and you never get it chopped up small enough.
Fry up the veg and chicken until soft. Mash the cream cheese in with the avocado and season well. I also added some cayenne pepper, to add some edge to the creaminess. When the veg and chicken are nearly done, scatter in the smoked cheese and stir until melted.
Once your pasta’s ready, chuck it all together and mix it over a low heat. I also sprinkled some raw spring onion through it once it was cooked, just to make it a wee bit crunchy.
The results? This was a pretty easy recipe, although in hindsight I would’ve made some changes. I used two avocadoes as they were both on the turn and I had to cut bits out. I reckon one might have been enough. I’d have added some more fresh chillies too, or at the very least more pepper.
There are more traditional recipes for pasta primavera that don’t involve cream cheese, and I’d be inclined to just ditch it altogether to make the final result a little lighter. However, it was a nice wee filler and a change from my usual. I also think I’m starting to find uses for the vegan smoked cheese!