Mushroom Pasta

For the last dish of November, I decided to do a lovely mushroom pasta based on a side dish I made for Thanksgiving. It is very fragrant and gets a nice kick of flavour from the garlic. This is what you’ll need:

  • 2 punnets of small button mushrooms
  • 10-15 cherry tomatoes
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 1 teaspoon sage
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 2 tablespoons salted butter
  • 1 tablespoon flour (not pictured)
  • 125 g pasta (enough for 2 people)

First rinse the mushrooms of any dirt or debris.

Next, slice the tomatoes in half and roughly chop the garlic.

Heat the olive oil in the pan, then add the mushrooms, garlic, tomatoes, sage, thyme, and salt. Place a lid on top and let it simmer until the mushrooms cook down. You’ll want to keep the excess moisture in the pan, so some sort of lid is a must.

While the mushrooms are cooking, go ahead and boil your pasta.

Once the mushrooms have reduced in size, add the butter and stir it through.

Turn off the heat, but leave it on the stove. Go ahead and add the flour, stirring it through the mushrooms. You will see the liquid begun to thicken to a gravy like consistency.

Spoon over cooked linguine or spaghetti, and there you have it, Mushroom Pasta! This recipe was so super easy, quick to make, and great for a delicious midweek dinner. It is also vegetarian, but can easily be made vegan by adding soy butter or a bit of nut milk instead of butter for a creamy texture. And if you need meat, you can easily add sliced steak, chicken, or crispy pancetta on top. I truly hope you enjoyed the savoury recipes this month and have had the chance to try them in your kitchen. However, it’s now time to jump aboard the Christmas train – All Aboard!

Thanks for reading, and Happy Eating!

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Stuffed Butternut Squash

Thanksgiving is just a few days away and hopefully you have all your ingredients in order. If not, there is still a bit of time. If you happen to have to cater for a vegan guest, this week’s recipe would make a great dish on your menu. Here is what you’ll need:

  • 1/4 cup cooked couscous
  • 1 tablespoon rolled oats
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon sliced almonds
  • 1 tablespoon crushed pecan pieces
  • 1 tablespoon raisins
  • 2 tablespoons honey
  • 1 teaspoon cinnamon
  • 1 butter nut squash, cut in half, seeded

Add the couscous and oats to a bowl.

Next add the pumpkin seeds, almonds, pecans, and raisins.

Add the honey and cinnamon to the mixture and combine well.

Cut the butternut squash in half and scoop out the seeds. Place in a baking dish and measure out the filling evenly into each half.

Place in the oven at 350 F / 180 C, on the lower rack (to avoid burning) for ~45 minutes.

And there you go, Stuffed Butternut Squash! These were delicious and not too sweet. The nuts gave it a savoury bit of flavour and the cinnamon made my kitchen smell so good! I highly recommend trying this, especially since it’s easy to customize and change the filling as you see fit.

Enjoy your week and watch out for the rain in the forecast. Thanks for reading and Happy Eating!

Pea & Vegetable Soup

I know it sounds crazy, but I really like when the weather turns cold. It means I can use my slow cooker for a lot of meals, which means dinner is warm and ready when I get back from work. So continuing with savoury things this month, my slow cooker prepared a lovely soup for me the other night that was hearty and satisfying for a vegetarian soup. This Pea & Vegetable soup can easily be made vegan by substituting veggie stock instead of the chicken stock. Here is what you’ll need:

  • 1 onion
  • 1 leek
  • 2 stalks celery
  • 1 green bell pepper
  • 1 carrot
  • 4 small potatoes, or 1 large one
  • 5 cups frozen peas
  • 5 cups water
  • 3 chicken stock cubes (use veggie stock cubes to make it vegan)

First chop up the onion, celery, and leek, and throw it in the pot.

Next, chop up the bell pepper and carrot, adding it to the other veggies in the pot.

Chop up the potato and also throw that in. There isn’t really an order of chopping here. It will taste the same regardless of what you chop first, but this is the order I did it.

Next, add the frozen peas.

Lastly, throw in the stock cubes and add the water.

Place the lid on top and let it cook away on medium for ~6 hours. If on high, you can cook it for 4-5 hours.

Once the cooking has been completed, give it a good stir. Then, you can go ahead and use a hand blender to make it smooth.

If you don’t have a hand blender, you can get similar results by using a potato masher.

And there you have it, Pea & Vegetable Soup! This was the perfect thing to eat after a long day at work.

You can also add pepper to it to enhance the flavour. My husband modified his by adding cooked gammon (ham) bits. I didn’t add any other spices or seasonings other than the chicken stock and pepper at the end. This is because the recipe uses really fragrant vegetables, that when cooked together, gives it a wonderful flavour of its own. But of course, you can always add other spices if you’d like. That’s all for this week my lovers! Enjoy your weekend and if you get the chance, have a walk around Bristol and check out the Christmas market stalls around town. Maybe whip up a batch of this soup before you head out for an easy dinner, ready for you when you return. Thanks for reading and Happy Eating!

Pumpkin & Butternut Squash Soup

November is finally here and Christmas is right around the corner. For me, that means there’s lots more baking to come, but I need a break from it at the moment. So, I decided this month will be about savoury things, and I’ll save the sugar for later. As I now have a hand blender, I thought I’d make a smooth Pumpkin & Butternut Squash soup. Here is what you’ll need:

2 tablespoons Olive oil

  • 2 leeks, sliced
  • 2 celery stalks, sliced
  • 1 medium onion
  • 1 clove/ 1 teaspoon crushed garlic
  • 1 can (~2 cups/425 g) purĂ©ed pumpkin
  • 1 pound (~3 cups/500 g) cubed Butternut squash
  • 6 cups water
  • 3 chicken stock cubes
  • 1/2 teaspoon sage
  • 1/2 teaspoon thyme


First chop up the leeks, onions, celery, and butternut squash. I like to have all my ingredients ready to go before I switch on the oven.


Heat about 2 tablespoons of olive oil in a pan on medium heat. Then add the leeks, onions, celery, and garlic. Cook 5-10 minutes, or until soft.


Once the veggies are cooked and soft, add the pumpkin and butternut squash.


Then add the water and stock cubes. If you’d like to make this vegan, just add vegetable stock.


Stir until the stock cubes are dissolved, then simmer for around 30 minutes, or until the squash is very soft.


Turn down the heat at this point. If you have a hand blender, you can then now make the soup smooth. You can also use a regular blender, or even a potato masher to smooth it up.


Lastly, add the sage and thyme. I tend to add dry spices at the end. Let simmer for another 10 minutes.


And there you have it, Pumpkin & Butternut Squash soup! This is healthy, tasty, and very filling. It’s full of fiber and vitamins, and is perfect for these cold, dark evenings.


You can enjoy it on its own, or you can add toppings such as pumpkin seeds or a bit of parmesan cheese. My husband cooked up some chorizo chunks to add to his soup which really added some amazing flavour. Try your hand at making this soup and you’ll have a very happy tummy, and lots of leftovers to boot! Thanks for reading and Happy Eating!