Anything pasta related I’m pretty much all over, and I can’t express how much I love it!
My trip to Italy last year for my older brother’s wedding had me in my element, with no complaints of the excessive amount we were eating.
When I go for a pasta dish, I love a simple arrabbiata (a chilli based tomato sauce), but as of late I’ve been experimenting with creamier based sauces- like last month's Smokey Pepper Pasta.
Here I have a recipe that was inspired by Mum’s Mustard Chicken Pasta, which she used to make us growing up.
Obviously there’s no chicken and I’ve replaced the heavy cream with coconut cream, but this recipe still compares, if not beats Mum’s.
(Sorry Mum! <3)
Love Alex, Ballerina Bites. Xx
PS: Be sure to tag me @ballerina_bites so I can see your wonderful recreations!
1 small onion, finely diced
4 garlic cloves, finely diced
2 tsp tamari or soy sauce
4 heaping tbsp coconut cream
2 heaping tsp seeded mustard
⅓ cup pasta water
2 tbsp nutritional yeast
A generous pinch of cayenne pepper
A generous pinch of nutmeg (preferably freshly grated)
2 tsp fresh or dried thyme, roughly chopped if needed
Salt & pepper to taste
Generously season a medium sized saucepan, filled halfway with water - bring to a boil.
Meanwhile, add a dash of water or oil to a large frypan and set heat to medium.
Add the onion, garlic, and sauté until the onion begins to go translucent - stirring throughout.
Now stir in the tamari, coconut cream, seeded mustard, nutritional yeast, cayenne pepper, nutmeg and thyme - turn heat down to low.
At this point add the gnocchi into the boiling water, and allow to cook until they begin to float - if using fresh gnocchi this is a matter of seconds.
Once the gnocchi is floating, reserve ⅓ cup of the starchy cooking water, and drain the rest through a sieve.
Add the gnocchi and the reserved pasta cooking water into the frypan, and allow to sauté until the sauce begins to coat the gnocchi and becomes thick.
Season to taste and serve the creamy gnocchi between two bowls.
Lastly garnishing with extra thyme, cayenne pepper, black pepper and a generous amount of freshly grated nutmeg.