I hope you are all doing great.
Welcome to the second recipe of this three parts thingy I am doing right now on the blog.
PS: I just wanted to address something quickly. I have been nominated for two blogging “awards” since I did my 7 days challenge. I wanted to thank everyone who took the time to nominate me and check out my blog. Whilst I don’t have time to do them all, it doesn’t go unnoticed and I’m more than grateful.
For this recipe, you will need:
- Mushrooms (one box)
- Carrots (I used three)
- Shallots (one or two)
- Courgette (half of one)
- Alpro Almond Milk Unsweetened
Cut your veggies, cook the mushrooms and shallot on the side and the carrots and courgette in water. Since everything is gonna go in the oven, I would suggest to not cook your pasta and mushrooms entirely.
Since everything is gonna go in the oven, I would suggest to not cook your pasta and mushrooms entirely.
Once everything is done, move on to the almond milk. In a bowl, pour the almond milk (the amount will depend on how deep your oven dishes are), add a spoonful of mustard and salt&pepper. Mix everything and grab your oven dish.
I bought mine at TIGER in Tottenham Court Road for £1 or £2 each. If you are like me and can’t wait nor pay for IKEA to deliver your kitchen stuff, go to TIGER, they have a nice selection of plates, dishes, glasses, etc.
I added chilli flakes at the bottom of the dish, added vegetables and pasta and poured the almond milk, mustard mix over everything.
I always pre-heat my oven. I believe that I had it on 160° to start and cook everything on 180° for 20 mins.
As you can see, my recipes are simple. They rely a lot on seasonings and ingredients that I always have in my fridge.
The rest of the pasta and vegetables was kept in my fridge, in a glass bowl and I reheated everything the next day.
I hope you liked this second recipe. The last one (I’ll post it in about three days) was the tastiest and one that I think will make everyone happy.
Lots of Kisses