Following a vegan lifestyle and being allergic to nuts can certainly be tricky at times. The majority of creamy sauces that are dairy free tend to be made from nuts; particularly cashews. Since I am unable to try these sauces, I am eternally grateful for Oatly’s cream! It’s so good and 100% dairy free.
I threw together this dish last night after getting back from a trial work day at Daylesford organic farm shop in Gloucestershire, which is constantly adding more vegan food to their restaurant menu and shop! I’m delighted to say I was offered to the job I applied for 🙂 time to get back to reality now my travels are over!
So back to the dish… here is the recipe!
Serves 2-3 depending on how much pasta you make!
1 tbsp Coconut Oil
1 packet Oatly cream
2 or 3 Garlic Cloves
1 Onion (sliced)
1 cup Frozen Peas
1 Tin Cannellini beans
1/2 bunch of Asparagus (diced)
Whole-grain Pasta- as much as you like!
Method: Boil water in a deep pan then add the pasta and leave to cook. Meanwhile in a separate pan heat the coconut oil then add the onion, which should be sliced into strips not diced. Leave the onions to brown so they become caramelised then add the garlic and the diced asparagus. Allow the asparagus to cook until tender. Add the cream bit by bit whilst the asparagus cooks. Then add the beans and peas. Season to taste. Heat until the peas are cooked, then remove them from the heat and add to the drained pasta.
I hope you find this dish as yummy as I did 😀
Here’s to a better future, until next time, Charlotte xxxx