Creamy garlic and asparagus pasta

Dear Readers,

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


Avocado Pasta and some exciting news!

Dear Readers,

Yesterday I cooked up a delicious avocado pasta dish which was super easy to make and 100% plant-based of course! I have made it before but I tweaked the recipe this time and was pleasantly surprised with the results.

Here is what you need…

Serves 1-2 PeopleIMG_1191.jpg

1 Avocado

1 Garlic clove

5 or 6 Basil Leaves (add to taste)

1 Tbsp Soya Yogurt

1/2 Lemon (juiced)


Organic wholegrain fusilli


Blend all the ingredients apart from the Pasta. Once the pasta is cooked, drain and stir in the avocado sauce to warm and then serve.

As for my exciting news, I have officially booked to begin travelling as of next Thursday (16th March)! I cant wait to post all about my journey which starts in Dubai, followed by southeast Asia. Then onto volunteering in Bali where I will spend my time teaching children about the environment after which I’m heading to Singapore and Malaysia 🙂

Hope you enjoy the recipe and keep your eye on this blog for updates on my adventures!

Don’t forget to subscribe to my blog through email or simply click the follow button in order not to miss anything…

Here’s to a better future, until next time, Charlotte xxxx

Sweet Potato, Butter bean and Tomato pasta sauce

Dear Readers,

Yesterday I had very few ingredients in the house which actually ended up being to my advantage, as It resulted in the creation of this pasta sauce recipe! Again as usual it is so simple but delicious.
Here it is;

(serves 4)

-1tbs coconut oilIMG_5532.jpg

-1 Onion

-200ml water (add more if needed

-2 Cloves of Garlic

-1 large or 2 medium sweet potatoes, chopped

-2 tins of tomatoes

– 1 Tin of butter beans

– A coupe of handfuls of Spinach (however much you like)

-Spaghetti (enough for 4 people)


In a large pan melt coconut oil, then add onion and cook till the onions begin to sweat. Add the garlic, stir till garlic is partially cooked. Then add chopped sweet potatoes and water, put a lid on and leave to simmer for around 20 minutes. Once the potato looks like its starting to soften add the tomatoes and beans.

Meanwhile in another pan boil water in preparation for spaghetti, once its reached boiling point add a sprinkling of salt and the pasta. This should take 8-10 minutes to cook

Stir, replace lid and leave to cook for another 10minutes. Once the potato looks fully cooked add the spinach and leave until spinach has cooked.

Top the pasta with the sauce and you’re done, enjoy 🙂

Heres to a better future, until next time, Charlotte xxxx


Typical Midweek dinners

Dear Readers,

Rather than posting individual recipes to the dinner’s I’ve cooked this week, I thought I would combine it into one. All the dishes are so simple they  hardly need a recipe and so I thought I just give you brief overview of what I might eat.

1-Tofu, Handcut chips and Leeks


2-Kale, avocado, Chickpeas and red peppersIMG_4948

3-Sweet potatoes, chickpeas and leeksIMG_5188

4-pasta with kidney beans, tomatoes and red peppersIMG_5286

5- Avocado, Pea and quinoa salad


6- brown rice, tomatoes, chickpeas, garlic and red peppers


Hope this gives you some inspiration for your dinner this week 🙂

Heres to a better future, until next time, Charlotte xxxx