“Vegan dishes that aren’t just vegan for the sake of it!” Epic Plate Up.
This month we’re sharing three of our most loved vegan pasta recipes.
- Dill Gnocchi with marinated and puréed artichoke
- Trucioli ondulati with cauliflower puree, veg crisps and truffle currently featured on our Golden Square menu
- Chestnut and chervil tagliatelle
Three simple plant-based recipes perfect for vegans, vegetarians, kids, parents, dates, husbands, wives, basically anyone that enjoys delicious food!
Dill Gnocchi with marinated and puréed artichoke – Serves 6
Touch of olive oil
300g 00 flour
1 bunch dill – reserve a few leaves for garnish
2 jars marinated artichoke hearts
- Put the potatoes in cold salted water, bring to the boil and turn down immediately to a simmer. Simmer for an hour or until potatoes are very soft, taking care not to split the skins.
- Drain potatoes and using an oven cloth, peel the potatoes while hot. Using a dessert spoon push the potato through a sieve. Leave this in the fridge to cool. Meanwhile finely chop the dill avoiding the larger stalks.
- For the purée, drain 1 jar of artichokes and add the artichokes to a pan with a few tablespoons of water. Bring to the boil and then blitz until smooth. Season to taste with salt.
- For the garnish, drain the second jar of artichokes and slice lengthways into 2mm slices.
- Once the potato is cool add the flour, salt and chopped dill in a large mixing bowl. Using your fingers in a swirling motion, mix well and then using your palms, press down until the dough comes together. Knead a few times so the dill spreads throughout. Be careful not to knead too much or you will get a gluey, sticky dough. Leave to rest for 20 mins.
- Roll the dough into long sausages about 2.5cm thick. Cut length ways with a large knife into 2.5cm dumplings. Using a fork push each piece of dough on to the tip of the fork with your thumb to imprint the lines on one side of the gnocchi. They don’t have to look perfect!
- Put your purée in a small saucepan on low heat – do not boil! In a frying pan, add a touch of oil on a medium heat. Add sliced artichokes and warm through. At the same time, Bring a pan of salted water to the boil and leave rolling. Add your gnocchi to the boiling water for about 30 second – no more or they will go stodgy. Drain the gnocchi and add to the sliced artichokes. Turn the heat off and warm through using the residual heat.
- Spoon the purée onto the base of your bowl in a circular motion – add the gnocchi & sliced artichokes and garnish with reserved dill. Eat whilst hot!
Trucioli Ondulati with cauliflower purée, veg crisps and truffle – Serves 4
560g Trucioli Ondulati – feel free to use any egg-free pasta alternative or try our vegan pasta dough recipe here
60g of Vegetable crisps – or to make from scratch, 1 golden beetroot, 1 candy beetroot, 3 heritage baby carrots, 1 turnip.
Black truffle to shave
For the cauliflower purée, bring a deep pot of salted water to the boil. Cut 3 large white cauliflowers into rough chunks and add to the boiling water for 5 min. Once cooked, drain the water and blitz in a mixer to make a smooth cream. Add a glug of olive oil to loosen it into a silky, thick purée
For the vegetable crisps, you can by these pre-made or here’s our simple recipe for you to give it a go yourself… Slice the vegetables thinly using a mandolin. Deep fry in hot vegetable oil (175 degrees) until crisp. Take the crisps out, place on absorbent kitchen roll and leave to cool. Make sure not to cover them whilst cooling to avoid them going soggy.
Cook the pasta in salted water (it should taste as salty as the sea for a rough benchmark). Whilst the pasta is cooking, warm the cauliflower purée up in a pan. Once your pasta is al dente, drain it out and add it to the cauliflower purée in the pan. Use olive oil to loosen up the purée as you stir in the pasta.
Plate up, garnish with the vegetable crisps and finish with a generous grating of black winter truffle. Serve immediately alongside a bowl of the remaining vegetable crisps for your guests to help themselves!
Chestnut and chervil tagliatelle – serves 4
- Good quality olive oil
- 5 shallots, peeled and finely chopped
- 1 glug dry white wine
- 500g peeled fresh chestnuts
- 1 small bunch fresh chervil, or parsley
- Vegetable stock
- Salt and black pepper
- 400g fresh tagliatelle, or 300g dried – use-egg-free pasta to make the dish vegan or try our vegan pasta dough recipe.
- Gently heat two tablespoons of olive oil in a large, heavy-based pot, then add the shallots and cook, stirring regularly, until softened but not coloured.
- Add a splash of wine, cook until the alcohol evaporates, then stir in the chestnuts – reserve three or four to garnish. Pour in enough vegetable stock just to cover, then leave to simmer for 20 minutes, until the chestnuts start to break down and the liquid has reduced by a third. Tip the sauce into a food processor or blender, blitz to a smooth, creamy paste and season to taste. Finely chop the chervil, reserving a few sprigs for garnish.
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Meanwhile, reheat the chestnut paste on a low heat, taking care it doesn’t boil or catch.
- Use tongs to lift the cooked pasta from the water and combine with the chestnut sauce, then toss with the chopped chervil and a small splash of wine. Add a tablespoon or two of oil and a small ladle of the cooking water, and toss again until the sauce emulsifies and coats the pasta.
- Check for seasoning, garnish with the reserved chestnuts and chervil. Serve immediately.
Let us know how you get on by tagging us on social @bancone.pasta!