Best pasta ever

Seriously, so good!

My dear friend Kirsty asked for the recipe, so figured I'd post it here in an attempt to get off my lazy bum and blog more.

I'm very much from the "throw some stuff in a pan, hope it turns out ok" school of cookery, so if you try this, I'd advise the same!

I made this with wheat-free pasta and it's actually really nice. It's a bit more chewy than 'normal' pasta, but tastes just the same.

Ingredients
Wheat-free pasta
Quorn pieces (or any other fake meat)
Leek
Mushrooms
Courgette
Peas
Broccoli
Pine nuts
Garlic
Veggie stock cube
Olive Oil
Herbs, salt and pepper

I started by gently softening the leeks in some olive oil, adding some salt, pepper, a veggie stock cube and some garlic. Well, lots of garlic because it's the best. I use garlic puree because it's soo much easier and has a great, concentrated flavour. Moar garlic!

I added the mushrooms, courgette and Quorn to the pan. I use Quorn because it tastes good and it's wheat free (I think!). It does have egg white in though, so if you're vegan I'm sure you'll know something you can use instead :)

I cooked the wheat free pasta in salted water and added the peas and brocolli. Most WF pastas only take about 10 minutes, so I got a good start on the veggies before putting the pasta on to cook.

I added dried mixed herbs, fresh basil, pinenuts and a handful of chopped spinach just before everything was cooked.

Once cooked, the pasta needs to be rinsed really well, with boiling water, otherwise it's like starch-a-palooza. Gluey pasta is not good. I then mixed everything together in a big pan, adding a little more olive oil if needed.

Serve and enjoy!

If you have a go at this, let me know! :)

If you make this, let me