BEST PASTA I'VE EVER MADE & EATEN | #Gazs15MinuteMeals

I don't really drink but this actually would go so well with some white wine. I feel like a grown-up. Hello guys it's Gaz and welcome back to my YouTube channel. This is the second episode in my hashtag Gaz's 15 Minute Meals and I'm hoping these recipes are going to make veganism more accessible, more convenient for everyone. Because in the past lots of my recipes have been a bit long-winded and quite hard to make after work or something like that. Although I did do lots of meal prep videos so they're very fast for you. Anyway this is one of my favourite go-to meals. Farfalle pasta with amazing cavalo nero, tender stem broccoli, chilli, garlic, fennel, capers, pine nuts. Honestly this is one of the nicest pasta dishes I personally can make and it's all made within 15 minutes. I promise you. So I'm about to start my 15 minute timer and I'm going to get cooking. Let's go. So first up we need to get our pasta into boiling water and use whatever pasta you have at home. Obviously dried pasta is generally vegan. Fresh pasta will have egg in it so get the dry one, generally is vegan. Salted water always and rolling boil. Next I'm going to prepare my vegetables. Evenly chop some shallots, garlic and chilli. Then preheat a large pan over a medium heat. Add a touch of oil when the pan is hot then add the onion, garlic and chilli. So I'm going to get some nice colour on these whilst I prepare the rest of the vegetables. First up fennel. Top and tail the fennel then peel off the outer leaves then chop it fine. Add the fennel to the pan. Next up prepare the tender stem broccoli just by trimming off the ends and cutting it in half. So if you can't find tender stem broccoli just use normal broccoli. You want to cook this down nicely now. I'm going to also prepare one of my favourite vegetables, cavolo nero. Let's just get the stem out of this and cut it quite fine. Tear the leaves into chunks off the stem. So I'm just going to give this a nice mix now. We want to get some nice colour on everything and I'm going to deglaze the pan with some white wine. So that wine is going to really deglaze this pan and help steam the vegetables. If you don't want to use wine just use vegetable stock. I'm going to inject some more flavour into this now by making a quick pesto using the capers and the pine nuts. Into a blender or pestle and mortar add some capers, pine nuts, basil, parsley, lemon zest. So to this beautiful mixture now a touch of oil and some salt and we've got to bash it up. And I'm going to get it straight into the pan because my pasta is just about cooked. Stop your pasta cooking one minute before what it says on the packet then you'll know it's al dente. You want a bit of a bite to your pasta. Okay so I like a bit of texture to my pesto so now I'm going to add this. And I've just turned the heat down on the vegetables there because I don't want them to overcook. Let's get that in and this will turn into more of a creamy sauce because of those pine nuts. If you can't get hold of pine nuts they are quite expensive. Use something like almonds or another nut of your choice. Let's get that in now. Add the pesto to the pan with a ladle of the pasta water. So you just have to play it by sight really. I'm adding a little bit more pasta water to make it more of a saucy consistency and my pasta's done so I'm going to drain that off and get it mixed in to our beautiful vegetables. Before I get my amazing pasta into this beautiful sauce it smells so good I need to add a generous amount of cracked black pepper. And the vegetables are perfectly cooked now so we don't want to cook this for any longer. I'm turning off the heat to mix through this pasta. Make sure all the pasta is coated in the beautiful sauce. All right let's get this plated up. There's enough for about four to five people here and it just looks and smells incredible. Let's get it up. This looks absolutely beautiful and rustic on that plate there and just to finish off to give a bit of freshness a little bit more lime lemon zest over the top. And a touch more pepper because it can never be too much for me. I like a bit of spice and I can't I don't know when to stop. A bit of lemon juice just to brighten it up not that it needs it. Look at that there is my second installment of hashtag Gaz's 15 Minute Meals. The pengest pasta you will ever taste and it's going to be such bold rich flavours in there even though it only took under 15 minutes to cook. You will love this and I can't wait to have a big bowl of it and I'm sure my crew here also can't wait. Let's give it a taste. That right there is comfort food. It's so flavoursome, it's bold, it's rich, it's got the zestiness. Lovely and garlicky. Veg is perfect, the pasta is al dente. What I really like is that little kick at the end from the chilli and the pepper. Just works so well together. I don't really drink but this actually would go so well with some white wine. I feel like a grown-up. Anyway, 15 Minute Meals, Gaz's hashtag, Gaz's 15 Minute Meals. Please try this one. Tag me on Instagram. If you've watched it, take a picture of yourself watching it and put on your story. Tag me and I'll reshare it and obviously I've got my cookbooks out. Vegan 100 and Vegan Christmas. Aprons on my website. Vegan 100 t-shirts on my website too. Thank you so much for watching and I hope these fast vegan meals will help you throughout the weeks and help encourage more people to go vegan. See you soon.