Pasta, pasta, pasta!

August Already!

Well this year is passing quicker than I expected, the sun has been around for weeks (with the occasional downpour, this is Pembrokeshire after all).

We went to Tenerife for a fortnight,  if you want to just chill, drink and eat it is perfect for you but I like to explore and see places with a history and I struggled to find that, the geology was beautiful as it is a volcanic island and the sand was a stunning black against the turquoise sea and you can hear the dolphins on the evening if you walk along the coastal path by Los Abrigos which is amazing and made the holiday for me. There are boat rides and also a submarine you can go in, this is restricted by the weather and was cancelled on the day we had booked due to the swell in the sea, at the time we couldn’t tell it was rough but by the evening the waves were crashing in at a high level, great for surfing 😉

Food wise there is a huge choice, from sea food, which you would expect on an island and Steak houses and Indian restaurants, we found a lovely one at Los Abrigos that did vegan food if you explained your dietary requirements and it hit the spot, I love a curry even on the hottest of days!

I did feel that the area we were in was just focused on the tourists, but they have to make money and maybe as Tenerife is a newish place then it doesn’t have traditional food, apart from the Spanish influences, from the take over years ago.



Tenerife holiday pictures




Tenerife holiday pictures


So on the whole Tenerife was a nice break but not really somewhere I would go back too, I know people who go back every year and love it, I am a bit like that with Cyprus, I guess you find the place that you feel most at home in and stay there.







I think most people use pasta as an easy go to food, it takes about 15 minutes to cook it and you can a huge variety of flavours too it, I have always been a cheese sauce fan and since being vegan have tried many different recipes but I think I have now found my favourite, it is a tweaked white sauce that you would usually use in cooking, inspired by French Chefs and a lot of reading cookery books.

Vegan pasta dish with a 'cheese' sauce and salad
Vegan pasta dish with a ‘cheese’ sauce and salad


1 medium carrot

1 stick of celery

Half a brown onion

1 large clove of garlic

2 dessert spoons of dairy free butter

2 heaped plain flour

1 pint almond milk

1 stock cube

1 tsp mustard

1 tsp smoked paprika

2 dessert spoon of Nutritional yeast

You may not need all the milk to get the consistency you want

Twist or 2 of black pepper


Cut the veg into small cubes and cook in a little oil about 2 tsp until soft, Add the garlic,  Add the vegan butter and let it melt.

Add the flour stir in and then slowly start adding the milk.

After about 1/4 pint milk add the stock cube, mustard and smoked paprika.

Keep adding the milk and stirring.

At 3/4 pint add the Nutritional yeast, add the rest of the milk if you want a smoother sauce.

Blitz with a hand blender and add to pasta. 😊


Cook alongside your favourite shaped pasta and serve with either salad, veggies or if you really want to feel full and content chips!


Have a wonderful one!



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