Roasted pepper pasta

Roasted pepper pasta 

Serves 2 

Prep: 5 mins 
Cook: 30 mins 

This recipe is inspired by a dish from Delia Smith’s Vegetarian Collection, a book I used to refer to a lot growing up as a veggie teen who loved to cook. Delia flavoured her ‘red pepper relish’ with cumin and served it with pasta. I really enjoyed that combination of flavours and have been making something very similar ever since.

This is a super simple but satisfying dish which only requires one roasting tray and one saucepan so it’s very light on washing up (yay). It’s ideal for a veggie midweek meal but is also great eaten cold with a little crumbled feta for a take-to-work lunch or picnic dish. 

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Pulled mushroom tacos with quick corn salsa

Although my black bean & chorizo tacos are a staple at home, I generally try to cook meat-free meals during the week, so I wanted to create an easy, yet satisfying vegetarian taco recipe that people will want to go back to time and time again. Enter my ‘pulled’ portobello mushroom tacos with a super easy, five-ingredient sweetcorn salsa (it uses tinned sweetcorn to save time but, if you want to make it more special, it would work excellently with barbecued or griddled fresh corn). The best bit? The whole meal can be ready in 30 minutes.

I’ve seen several recipes making tacos with shredded or ‘pulled’ oyster mushrooms as a vegan alternative to pulled pork, but as oyster mushrooms still aren’t easily available in all major supermarkets, I decided to use portobello mushrooms instead (inspired by my recipe writer pal Elena Silcock who once did something similar).

P.s – this is vegan-friendly if you omit the feta.