For my first episode of my Cheap Food, Expensive Energy series, I created this super delicious, super easy-to-make pasta dish! Check out the video to see how energetic I was (LOL) but don’t forget to scroll down for the written recipe.
Here’s something new I want to introduce to my channel: the “Cheap Food, Expensive Energy” series where I create recipes that are meant to look super classy & elegant BUT are actually affordable and easy to make! It’s all about giving the expensive VIBES without actually being financially expensive.
For the first episode, I decided to create a vegan rosé type of pasta. If you guys haven’t heard of it yet, a rosé pasta sauce is usually made with tomatoes and cream. Of course, since this is a vegan channel, we’ll simply replace the cream with a creamy non-dairy substitute—HUMMUS! I know, it seems a bit strange. But I thought this was a genius way of making a very quick rosé with lots of flavour! Of course, there are plenty of other ways to make a rosé pasta that tastes more “cream” like (such as using cashews). I wanted to keep things simple, though, and this is a fantastic & quick hack!
The reason why I chose to create a pasta recipe for the first episode is because pasta dishes seem to be on the expensive side when you order these from restaurants. I, myself, rarely order pasta when I’m eating out because I know I can make an equally (this might be debatable) delicious dish for like… a dollar (LOL!).
In addition to the sauce, I decided to roast some vegetables because I thought that it could make your pasta dish look fancier that way. Plus, it’s a great way to help you eat healthier, too! It’s a win-win!
What else would you classify as a “Cheap Food Expensive Energy” sort of dish?
Excited to try this fancy-looking pasta dish for yourself? Head over to the video above and make sure to scroll down for the ingredients!
Vegan Rosé Pasta with Mushroom Scallops & Roasted Vegetables
For the roasted vegetables (around 2 servings):
- 4-5 medium carrots
- 1 broccoli crown
- 1 tbsp olive oil (more if you’d like)
- Seasoning (eye-balled):
- Lemon & herb seasoning
- Italian seasoning
- Salt & pepper to taste, if needed
For the pasta & mushroom scallops:
- 2 servings pasta of choice (I used Farfalle)
- 1/4 onion, diced
- 2 king oyster mushrooms
- 1 tsp olive oil
- 1 cup tomato based pasta sauce
- 2-3 tbsp hummus
- 2 tbsp non-dairy milk (optional)
- 1 tsp Italian seasoning
- 1 tsp Garlic powder
- Salt & pepper to taste
- ½ tbsp vegan butter or oil
- Garlic powder, salt & pepper to taste (for the scallops)
For the roasted veggies:
- Preheat your oven to 400 degrees F.
- Chop carrots and broccoli and place on a lined baking tray.
- Drizzle some olive oil and massage onto the veggies. Sprinkle with lemon & herb seasoning and italian seasoning.
- Place in the oven and cook for 20-30 minutes until desired, tossing/flipping halfway through.
For the pasta:
- Cook pasta according to package instructions.
- Cut the king oyster mushroom stems into 1.5 inch slices, into “scallop” shapes. Set aside. Dice the tops of the mushrooms.
- In a heated pan, add in olive oil and cook onions and the diced mushrooms (not the “scallop” pieces.
- Add in tomato sauce and hummus. Mix.
- Add in non-dairy milk to thin it out, if desired.
- Add in the seasonings: Italian seasoning and garlic powder. Mix well.
- Add in the cooked pasta, mix well, and let it simmer for (minutes).
- Add in salt & pepper to taste.
For the mushroom scallops:
- Cut the king oyster mushroom stems into 1.5 inch slices, into “scallop” shapes.
- Make little criss-cross patterns on the mushroom pieces with a knife, if desired (refer to video)
- Heat vegan butter or oil on a pan, on medium high heat.
- Add in the mushroom “scallops” and let it cook until it’s golden brown on each side.
- Sprinkle on some garlic powder and salt and let it cook for a few more minutes.
After everything has cooked, simply plate the pasta, mushroom scallops, and roasted veggies the same way I did (or maybe you can even make it better!). Enjoy!