Quick and easy – 10 minute pasta

You’ve probably all realised that I have a thing for pumpkin at the moment. The truth is, yes I really do love pumpkin but I also have 4 cans sat at the back of our cupboard screaming use me use me!!

When I made the Pumpkin Muffins on Sunday, I still had half a can of the puree left so tonight I figured I’d make a quick pasta dish for tea. It was amazing!

Serves 2

Ingredients:

  • Dried Spaghetti pasta
  • 1 cup of pumpkin puree
  • 60ml single cream
  • 1/4 Cup grated parmesan (plus extra to serve)
  • 1 Tbsp tomato puree
  • Salt
  1. Boil the kettle, fill your pan and pop in your pasta. Portion sizes are usually mentioned on the side of your packet.
  2. In a small bowl, mix your pumpkin puree, cream, salt and parmesan with a fork or small hand whisk.
  3. Drain the pasta and place back in the pan.
  4. Empty your pumpkin mix into the pan then add the tomato puree and stir.
  5. Empty contents into a dish and grate more parmesan over the top.
  6. EAT!!

Excuse the poor quality pic!!

Now, I was greedy tonight and ate the whole pan of pasta. I wouldn’t really recommend eating so much pasta, I’m actually sat here typing barely able to waddle into the kitchen haha it was just too tasty to leave though.

 

Hope you enjoy this as much as I did

 

XOXO

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Pumpkin Muffin update

I’ve just had this in the oven to warm it through (ended up finishing it off in the microwave though due to my lack of patience), popped a small scoop of ice cream on and a drizzle of maple syrup and OMG…..I have no words, I’m in actual heaven. I ready to go put another in the oven but, you know that moment when the second time around just makes you feel ill and you start to regret even the first dish!

 

I had to let you all in on this though, for those of you that are going to make these, this is a great little tip, especially a couple of days down the line when they’re going a bit moist in the tin or a bit stale. HEEEEAAAAVEEEEENNN.

 

Xoxo

Best Pumpkin Muffins EVER – FACT!

I use The Post Punk Kitchen for a lot of recipe ideas because I can’t have eggs, and it’s a completely vegan website so I love looking for alternative ideas and inspiration to help me along when I get sick of the same old food. Thankfully, I also love tofu too, especially the firm stuff, oo oo and the kind thats got basil in it, so tasty!

So, this recipe is one I used last year when I was selling cupcakes at a local market, people in the UK tend to be quite wary of pumpkin, I have no idea why. I love me some pumpkin though, and today I had 4 tins of pumpkin puree tucked away at the back of the cupboard and just thought, what the hell, I’ll make the muffins again today. They are perfect for a snack, but best of all, breakfast or dessert! I’m always struggling for breakfast ideas, cereal never fills me, toast gets so boring and bloating, Ready Brek is nice and all but there’s only so many times you can eat porridge, especially on the rarer warm days and fruit and yogurt, again, get a little boring for me.

SO, here I go, handing you this very special recipe that I know you will all love as much as I do because frankly, if you like pumpkin and the warming spices that go with it, then there is no reason that you shouldn’t like this. I’ve adapted it ever so slightly just to my taste.

Makes 12

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground or freshly grated nutmeg
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup pureed pumpkin NOT pumpkin pie mix
  • 1/2 cup soy milk
  • 1/2 cup vegetable oil
  • 2 tablespoons dark corn syrup/golden syrup
  1. Preheat oven to 180c
  2.  In a bowl place all the dry ingredients. You can either sift them together or, like I did, use a basic hand whisk and just mix them together until they look well blended.

Dry mix

3.     In a seperate bowl mix together the wet ingredients.

Wet ingredients

 

4.   Add the wet mix the dry mix then whisk until just combined.

 

Pumpkin batter

 

5.      Fill the muffin liners 2/3 full and bake for 18-20 minutes.

 

YUMO

 

Now, firstly I have to apologise for the first post that posted by complete mistake, I have no idea what WordPress it trying to do to me but it did not amuse!! Mainly because this was my tomorrows post because I’m a lazy ass haha oh well, happy days peeps.

 

XOXO