The easiest way to make homemade pasta - simply make your dough, let it rest, then snip straight into the boiling water!

Easy homemade pasta, creamy spicy vodka sauce, crispy pancetta, and toasted breadcrumbs come together to make the easiest, most delicious pasta!

Scissor Cut Vodka Pasta

Start by making a well in your flour. Add the egg yolks and salt, then slowly start whisking from the middle. Once a shaggy dough forms, start kneading until the dough is smooth - if it's too dry, add a splash of water, if it's too wet, add a tbsp of flour at a time. 

Wrap in cling film, then pop into the fridge for an hour. 

Meanwhile, start on the sauce. Crisp up the pancetta in a pan. Once crispy, remove with a slotted spoon. 

Add in the onion and garlic, sauté until soft. Add the pancetta back in, then chilli flakes and tomato paste. Saute for a few minutes, then deglaze with the vodka. 

Once all the vodka has cooked off (you'll be able to tell from how it smells), add the cream. Season with salt. Let this cook for a few minutes until thickened and becomes slightly darker. 

In a separate pan, toast the breadcrumbs in olive oil. Once golden brown, remove from the pan. 

Get a pot of water boiling. The dough should have relaxed and hydrated, so it'll be super soft. Snip off small sections of the dough directly into the boiling water. Once they float to the top, remove - save some of the pasta water.  

Add the cooked pasta to the sauce, loosening with a splash of pasta water if necessary. Toss until it's well coated..

Plate up, top with toasted breadcrumbs and chives. Enjoy!

Easy homemade pasta, creamy spicy vodka sauce, crispy pancetta, and toasted breadcrumbs come together to make the easiest, most delicious pasta!

You'll notice in the ingredient section there are a few options. Bucatine or linguine? The latter is easier to get hold of, but bucatine thanks to its central hole has a lovely textural bounce. This does however make it a little more delicate. As for the variety of cured pork you can use, guanciale is traditional but might be overpowering to some tastes - it's almost oppressively reminiscent of farmyards and pigs. Pancetta is a little less hardcore. Both of these can be relatively expensive and difficult to source; the supermarket "pancetta" in little plastic tubs isn't pancetta at all. If streaky bacon is all you have to hand it'll do a reasonable job. As for the cooking method, like the fantastic Molly Baz I highly recommend using a double boiler rather than a pan over a direct heat, it's a far more reliable way of getting that beautiful creamy carbonara sauce. Finally, a top tip: twisting the bowl as you add the pasta (rather than the tongs) helps get the nest effect people are into.

Twisted takes you through the questions you have about how to make carbonara - from what pasta to use to how to make carbonara sauce.

How to make carbonara - a Twisted guide and recipe

Heat a large pan of water to a rolling boil and season it liberally with sea salt. Find a heatproof bowl that will fit over the top of the pot without touching the water beneath - this will be your double boiler in which you thicken the sauce later.

In a frying pan or skillet, very gently fry the guanciale/pancetta//bacon until it's rendered its fat and crisped up nicely. No need to add oil as it's already got a lot of fat. Take the pan off the heat and let it cool down.

Meanwhile, cook the pasta until it's slightly over al dente and remove it from the water, placing it in the pan with the cooked pork. DON'T THROW AWAY THE PASTA WATER! Take a large cup of the cooking water and set it aside.

Now whisk the eggs, cheese and pepper together in the bowl you're going to place over the still boiling pasta water. Add the pasta and pork along with any fat left in the pan to the bowl and set it back over the simmering pasta water.

Use a pair of tongs to toss the pasta through the egg and cheese mixture, making sure it's constantly moving to prevent the eggs sticking and scrambling. Add splashes of pasta water to loosen the sauce. Keep an eagle eye on the sauce, which can suddenly thicken quite quickly.

At this stage remove the bowl from the heat and plate up the pasta* into the prepared bowls, garnishing with a twist of black pepper.

Wondering how to make carbonara? Like, a *proper* carbonara? Look no further...

There are few joys in life that match an incredible tomato pasta sauce. Sometimes simple really is better, and in this case it's all about paring things back and letting the ingredients sing. Tomato sauce has been a pasta pairing since 1790, when it appeared in Italian chef Francesco Leonardi's cookbook&nbsp;L'Apicio moderno. It's about as traditional a pasta sauce as it gets, and should be a staple in everyone's repertoire. Want to know how to make tomato pasta sauce better than *all* your mates? Let's get to it!

Want to know how to make tomato pasta sauce better than alL your mates? Here's a rundown on how to prepare it. 

How To Make Tomato Sauce For Pasta - a Twisted guide and recipe

Find a small saucepan with a matching tight fitting lid. Pour in the olive oil and place it over a medium to low heat. Add the garlic cloves and bring them to a gentle sizzle.

Cook the garlic cloves in the oil for roughly 5 minutes, or until the cloves are golden and the oil has a rich garlicky smell - this means the garlic has imparted its flavour and can now be discarded. Remove the cloves with a slotted spoon and chuck them away.

Use a pair of scissors to chop up the tomatoes in their juice in the tin then pour them into the saucepan, mixing in all that delicious garlicky olive oil. Add the two halves of the onion, which have a similar role to play as the garlic in imparting their flavour before being ignobly disposed of (or eaten in another capacity). Fill one of the tomato tins with water to rinse out any goodness left inside and pour this into the pan.

Allow the sauce to come to a gentle simmer. Stir frequently. A warning: this is the sort of sauce that will spit red globs absolutely everywhere, so now is the time to utilise that lid. Alternatively, use a sieve or a flat sieve (aka a "splatter guard") resting on top, which will allow the steam to evaporate and the sauce to reduce while preventing your kitchen from resembling a murder scene.

Keep cooking for around 40 minutes to an hour, then carefully remove the onion pieces. Add the butter and melt it through the sauce - yum - then add the basil and wilt that through. The basil is optional; sometimes I find it a little overpowering. Feel free to omit.

Finally, season the sauce with salt and pepper - some people prefer to season at the start, but as the sauce will reduce quite significantly by the time it's finished you may find it's too salty.

Your tomato sauce is now ready! You can stir it straight through some pasta or use it for all sorts of delicious things.

The perfect tomato pasta sauce should be perfectly sweet, umami and acidic - it's no mean feat. Here's how to make tomato sauce like a pro.

A fun, bitesize way to enjoy lasagna. Classic meatballs wrapped in fresh lasagna sheets with marinara and mozzarella, topped with béchamel and baked until bubbly!

Meatball Lasagna Roll Ups

Why not mix up your lasagna and try something new?!

Start by making the meatballs. Combine all of the ingredients in the bowl, and mix until incorporated. Be careful not to over mix, as this will make the meat tough!

Pop into the fridge to chill for 30 minutes. Roll into balls - this should make around 12. Place on an oiled baking tray, then into the oven for 20 minutes at 200 C.&nbsp;

Meanwhile, prepare the marinara. Saute an onion and garlic in olive oil over medium heat until softened. Add tomato paste and cook for a further few minutes, before adding the chopped tomatoes. Fill up the empty can with water and add that too.

Season with oregano, chilli, salt, and sugar. Leave to simmer until thickened.&nbsp;

Make a quick bechamel - melt butter, add the flour and whisk. Slowly pour in the milk, whisking constantly, then season with salt and pepper.

Spread some marinara down the length of the lasagna sheet. Sprinkle over cheese, then pop down a meatball. Roll up.&nbsp;

Spread a layer of the marinara in the dish, then arrange over the rolled up meatballs. Top with bechamel, more marinara, and more mozzarella. Pop into the oven for 20 minutes at 200 C.&nbsp;

A fun, bitesize way to enjoy lasagna. Classic meatballs wrapped in fresh lasagna sheets with marinara and mozzarella, topped with béchamel and baked until bubbly!

Creamy brie, crispy pancetta, mac n cheese, and buttery pastry all come together to make this deliciously indulgent pie!

Whole Brie Mac 'n' Cheese Pie

Exactly what the title suggests - a whole brie, filled with bacon mac n cheese, wrapped in pastry!

Start by crisping up the pancetta in a pan. Once crispy, remove with a slotted spoon and set aside.

Add the butter, let melt then add the flour and whisk together. Slowly pour in the milk, whisking as you go, then season with salt and pepper.

Hollow out your brie. Add the inside of the brie to the Mac n cheese, as much or little as you like. Stir through half of the pancetta.

Place the hollowed out brie on top of the pastry, then fill with the Mac n cheese. Add the rest of the pancetta on top, then wrap the pastry all around. Brush with egg.

Pop into a 200 C oven for 30 minutes or until the pastry is deep golden brown. Don't worry if some brie oozes out, that's part of its charm! Slice, and enjoy!

Creamy brie, crispy pancetta, mac n cheese, and buttery pastry all come together to make this deliciously indulgent pie!

Caity Baser told us about one of her dinner hacks on our podcast 'What A Combo', and since then, it's all we've been making at home.

Caity Baser's Cream Cheese Penne  

Dinner can be just the biggest pain to make, and honestly, even we can't be bothered to whip up a nice dinner sometimes. Seems like Caity Baser feels the same way, but has shown us one little recipe trick she has up her sleeve for the easiest dinner!

Start by boiling your penne for 10 mins, in salted water. Don't forget to salt your water!

Place your bacon on an oven rack, and bake in the oven at 200°c, for 10 minutes, glazing with honey half way through, and 2 minutes before removing from oven. Once completely cooled, blend in a food processor until you've made bacon crumbs.

In a high-walled frying pan, bring up to temperature on medium heat and add your oil. Once hot, add your slice onions, and start to lightly sweat them down.

Once the onions have started to brown, and are soft (but not burnt or crispy), add your garlic and sauté for another 5 mins, with the lid on.

Remove the lid, and add your sage, cooking for another 2 minutes before adding the sausages.

Break up and fry the sausages with your onions and garlic, and add your smoked paprika once the sausages have cooked, about 2 minutes.

Add your cream cheese, and your pasta water, and melt everything down into a glossy, creamy sauce, and then add your penne.

Cook and stir the pasta into the sauce for about 2 mins, adjusting the sauce consistency with pasta water if needed. Season at this point with salt and pepper to taste.

Plate ups, and cover with your bacon crumbs and chives for a pop of green, and now you can have dinner just like Caity Baser!

Caity Baser told us about one of her dinner hacks on our podcast 'What A Combo', and since then, it's all we've been making at home.

Making gnocchi isn’t as tricky as you might think, and this squash gnocchi is the perfect way to make the most of veg that’s in peak season.

The perfect seasonal dish to share with family or friends this Halloween, or at any time of year! Easy, adorable and delicious. 

Vegan Pumpkin Gnocchi

Preheat your oven to 200 degrees. Cut the squash in half, deseed and roast facing up so the flesh dries out and doesn’t steam.

Remove from the oven after about 30-45 mins, or when the flesh is fork tender. Whilst it’s still hot/warm, scoop out the flesh and begin to mash with a fork or pass it through a ricer to remove any lumps.

Mix the warm squash with the salt and flour, starting with less than you need as how much you need will depend on how much moisture is in your squash. Mix gently until you form a cohesive dough that doesn’t stick to your hands. Do not knead the dough as the gnocchi will become chewy.

Roll the dough into a ball, then cut it into 4. Roll each quarter into a log.

Cut into medium size pieces then shape each one into a ball. Use a piece of string to create the pumpkin effect. Place a small sprig of rosemary into the top of the dough and press it in.

Boil some water with plenty of salt. Whilst you’re waiting for it to boil, heat the oil and butter in a frying pan over a medium low heat.

Add in the minced garlic and chestnuts, and fry over a low heat until aromatic. Then add the dried sage and season with salt, pepper and a pinch of nutmeg.

Boil the gnocchi for about 30 seconds, drain (saving a bit of pasta water) and then add into the sauce and fry until the bottoms are lightly crisp. Add a ladle of pasta water into the sauce with some vegan parmesan and toss everything together. Serve with a squeeze of lemon and enjoy!

The perfect seasonal recipe to use up those Halloween squashes and pumpkins!

Pasta and Ragu. Possibly the most classic and with so many options, it is the go to dinner for a lot of folks. There's spaghetti and bolognese from the north, seafood linguines from the south, and now Birria Tagliatelle from Mexico??!!

Making pasta can really be a minefield of tradition and technique, but this recipe really does put its own twist on a classic | Twisted

Birria Tagliatelle 

In a large, high-walled pot, add your dry spices and chillies, and on a medium heat, toast them until they start to crack and pop. Remove from the pot. 

In the same pot, on high heat, sear your onion, tomatoes and garlic until charred. Add back your dry spices, and water to fill the pot at least half way. Bring to the boil, and lower to a simmer for 30 mins to steep all our aromatics. 

Once your aromatics have cooked off, and your chillies are now soft, add to a blender with a couple ladles the chilli water. Blend into a thick-ish paste and adjust the consistency with more water if needed. 
Add your vinegar, beef stock and salt to taste. 

Cut your lamb into cubes (about a couple inches thick), salt heavily and sear on high heat on all sides to develop a beautiful dark golden crust (do this in the same pot as before). Remove from the pan and set aside. 

Add the braising liquid to the lamb, cover with foil and place in the oven at 150-160°c for a minimum of 2-2.5 hours, or until the lamb falls apart with ease (if this doesn't happen after 2.5 hours, just keep it cooking, it will just keep getting tastier). 

Now it's time to get that pasta on the hob! Remove the lamb pieces from the braising liquid and shred them up. 

In a small pan, heat on medium with some extra virgin olive oil, and add the shredded lamb to warm through. Ladle on some of the sauce to your desired sauciness, and some pasta water, stirring to emulsify. Add your pasta and all that's left is to serve up with all the parmigiano regnano you can imagine, and enjoy!

The basics of traditional Italian pasta and ragu cooking, flipped, twisted and flown all the way to Central America?

Succulent roasted chicken, bouncy gnocchi, gravy, parmesan. All of the nice things in one delicious autumnal dish. 

Twisted |

Preheat the oven to 200°C. Get the potatoes and place them on a wire rack over a baking tray. Bake for around an hour until they are completely soft. 

Carefully (use a tea towel) remove the hot flesh from the potatoes, reserving the skins for another recipe. If you have a potato ricer, use the finest setting and rice the potatoes. Alternatively, use a spatula to press the hot potato through a sieve onto a clean surface. 

Immediately (while the potato is still warm but not really hot) cut in the flour, salt and egg yolks. Use a cleaver or bench scraper for this - essentially, you are chopping the ingredients together rather than kneading. If you knead the gnocchi dough you'll wind up with really tough gnocchi. 

When you've got a bouncy, smooth dough, separate it into 5 chunks. Roll these on a floured surface into roughly 2cm wide snakes and chop into 2cm pieces. Place them on a floured baking tray or board. 

Spatchcock then rub the chicken with the softened butter, getting into all the crevices. Season liberally with salt, then place in a walled baking dish and roast in the 200°C oven for around 45 minutes to an hour, or until cooked through with golden crispy skin. Remove from the dish, leaving the juices behind, and leave to cool briefly. 

Place the baking tray over a hob and add a splash of white wine and the chicken stock. Reduce rapidly until thick. 

Meanwhile, heat a large pan of salted water to a rolling boil and cook the gnocchi until they've risen to the surface. 

Heat a frying pan with a big chunk of butter and fry the gnocchi until nicely browned. Joint and slice the chicken and toss the gnocchi through the reduced chicken juices, broccoli and peas. Plate up, and top with parmesan and crispy sage.

You like roast dinners? You also like pasta? And potatoes? This is what happens when they meet. Roast dinner gnocchi.

This recipe is inspired by Keftedes, Greek meatballs. They are sometimes served in a tomato sauce, which is called Soutzoukakia. I've served it all with bucatini, for a fun twist on classic spaghetti and meatballs

This recipe is inspired by Keftedes, Greek meatballs. They are sometimes served in a tomato sauce, which is called Soutzoukakia

Greek Spaghetti and Meatballs | Twisted

Combine all of the meatball ingredients, but be careful not to overmix. Let the meatball mixture sit in fridge for one hour before shaping.

Saute the onion and garlic in olive oil until softened and fragrant. 
Add tomato paste, cook for 1-2 minutes until darkened, then deglaze with red wine. 

Add the tomatoes, cumin, sugar, salt, and bay leaf, and leave to cook on a low heat for 20-30 minutes, or until thickened and reduced.

Shape the meatballs, and place on an oiled baking tray. Bake at 200 C for 20 minutes or until cooked through and browned on top. Add to the sauce.


Add the cooked pasta and a splash of pasta water to the sauce and meatballs, and gently toss, taking care not to break apart any meatballs. Serve, and enjoy!

Delicious, moist meatballs in a rich red wine infused tomato sauce, served with pasta &#8211; a perfect weeknight dish

I love gnocchi, and I don't cook with it enough. I also love a creamy pasta and this one is made without any dairy substitutes, just good old fashioned beans, and delicious charred artichokes for an extra dose of flavour.

This creamy pasta is a quick and delicious solution to all your midweek dinner needs. It's light but indulgent and so creamy.

Artichoke, Butter Bean and Truffle Gnocchi Bake

Blend all of the ingredients for the sauce until completely smooth. 

Boil your gnocchi for a few minutes. While it boils, heat the butter and olive oil in a medium large pan over a medium heat. Once melted, spoon in the gnocchi (reserving some of the pasta water) and fry gently for a minute or so. 

Spoon in the sauce and loosen with a generous ladle of pasta water. Stir everything together over a high heat until the sauce emulsifies and becomes nice and glossy. Fold in the fresh parsley then pour the saucy gnocchi into an oven proof dish, top with breadcrumbs, nooch and more truffle oil. 

Place the gnocchi under the grill until bubbling and golden brown on top. Serve immediately and enjoy!

A quick, easy and satisfying recipe for the ultimate plant based pasta


Start by making the meatballs. Combine the lamb mince, breadcrumbs, blended onion, garlic, parsley, chilli flakes, cumin, salt, and pepper, being careful not to over mix. 






Roll into equal sized balls, and pop into the fridge.

Preheat the oven to 200 C. Drizzle a tray with olive oil, arrange the meatballs, then into the oven for 20 minutes. 

For the sauce, saute the onion, garlic, and chilli in a knob of butter. Once softened and fragrant, add the tomato and harissa paste. Stir through, cook for 2-3 minutes, then deglaze with the tomatoes, water, cumin, balsamic, brown sugar, salt, and pepper. 

Leave to simmer on low for 20 minutes until thickened and darkened, adding more water if needed.

Add the cooked meatballs to the sauce, and leave to simmer for another 5 minutes. 
Cook the pasta, and gently toss through the meatballs in sauce. Serve with crumbled feta and crusty bread.

Middle eastern inspired lamb meatballs in a rich harissa tomato sauce. Reheated during the week and served with crusty bread and orzo (or your favourite pasta!). Perfect with a delicious Lipton Ice Tea.

The perfect combination of pasta, fresh veggies, feta, and lemon, best enjoyed with a Lipton Lemon Iced Tea!

The perfect combination of pasta, fresh veggies, feta, and lemon, best enjoyed al fresco with a Lipton Lemon Iced Tea!

Greek Pasta Salad | Twisted

Cook your pasta according to the package instructions. Drain, and allow to cool for 5 minutes.

Add to a bowl, along with tomatoes, cucumber, olives, peppers, onion, and feta. 


Toss, then drizzle over red wine vinegar, lemon, olive oil, oregano, dill, salt, and pepper. 

And that’s it! Refrigerate until ready to eat. 

Everything you love about a Greek salad, but bulked out with pasta to make it a whole meal! This is a great vegetarian meal prep, but also the perfect base to add chicken, lamb, or tofu.

Beetroot, ricotta, lemon, garlic, and chilli blended to a silky smooth, indulgent sauce. Super quick and simple, with no cooking of the sauce required!

Pink Barbie Pasta | Twisted

Cook your pasta according to the package instructions

Meanwhile, blend together beetroot, ricotta, chilli, garlic, lemon, salt, and pepper. Add a splash of pasta water to help loosen the sauce

Pour over the cooked and drained spaghetti, grate over parmesan, and enjoy!

I don&#8217;t think this recipe requires much of a description &#8211; pink pasta, in honour of Barbie.

Everything that's good about lasagne (cheese, meat sauce, lasagne sheets), but a little bit different. Trust us, you're gonna love it

Korean inspired Gochujang braised pork, herby sesame ricotta, and lashings of mozzarella. Everything that's good about lasagne, but a little bit different.

Gochujang Pulled Pork Lasagnae| Twisted

Dice the pork shoulder, and season with salt and pepper. Brown all of the pork, in batches, in a large dutch oven until it's golden brown on all sides. Remove from the pan

Add the aromatics (onion, garlic, ginger, chilli, spring onions), and char in the same pan. Add tomato paste and Gochujang, then deglaze with a little splash of stock

Add to a blender, and blend until smooth. Add the pork back in, cover with the blended mix, add chopped tomatoes, and top up with beer. Add soy, brown sugar, and rice vinegar.

Top with a lid, leaving a small gap, and leave to cook on medium/low for 1 hour, or until the pork is tender. Pull the pork apart with two forks

Meanwhile, prepare the ricotta mix. Combine the ricotta, spring onions, garlic, sesame, lime, salt, and pepper. Loosen with a splash of milk

Once the sauce has thickened and the pork is pulled, heat the oven to 200 C. 

Start layering the lasagne - sauce, ricotta, mozzarella, pasta, repeat. Once you're at the top, don't add a final pasta layer just finish with extra mozzarella. Cover loosely with foil and bake for 30 minutes, then uncovered for a final 10-15 until browned and bubbling. Enjoy!

Korean inspired Gochujang braised pork, herby sesame ricotta, and lashings of mozzarella.

This by no means replicates the comforting, indulgent feelings you get when you eat lasagne. But, it's summer, you don't want to be slaving away in the kitchen all day, so this is a lighter, fresher version of lasagne. 

Broken lasagne sheets with summer cherry tomatoes, crispy tomato & honey beef bits, lemony ricotta, mozzarella, and a fresh basil dressing. 

Lasagne Pasta Salad | Twisted

Blend together or food process basil and garlic, then add to a bowl with lemon juice, olive oil, vinegar, salt, and pepper. 

Combine the ricotta, lemon zest, salt, and pepper 


Cook the broken lasagne sheets in a shallow wide pan with a tiny drizzle of olive oil to stop them sticking together. Drain, toss in more olive oil, and allow to cool 

Add the beef mince to a pan and bring up to a high heat, allowing the fat to render out. 

Once the beef is starting to look crispy, add the tomato paste, salt, and pepper. Mix well to coat, then finish with honey. 

Roughly chop the chicory, and add to a bowl with the cherry tomatoes, mozzarella, and the cooked lasagne Toss in half of the dressing. 

Load up onto a large platter. Add blobs of the ricotta mix, and finish with a scattering of the crispy mince. Drizzle over any remaining dressing and any leftover basil leaves, and enjoy!

Broken lasagne sheets with summer cherry tomatoes, crispy tomato &amp; honey beef bits, lemony ricotta, mozzarella, and a fresh basil dressing.

We've got a zingy, spicy mayo and sour cream base, with charred corn, pickled onions, feta, and lots of herbs. 

This one's a no brainer. Everything you love about Mexican street corn, combined with pasta salad

Elote Pasta Salad | Twisted

Start by cooking the pasta according to package instructions. Drain, toss in olive oil, and set to the side to cool.

Squeeze some lime juice over your finely chopped red onion, and leave to sit while you prepare everything else. 

Wrap your corn in a wet paper towel, and microwave for 5 minutes. Char over an open flame until the corn is nicely blackened all over. Slice off of the cob.

Whisk together the mayo, sour cream, spices, lime juice, and salt. 

Add the cooked pasta, corn, pickled red onion, chilli, spring onions, coriander, and feta. Stir through so everything is well coated, then top with extra spring onions, feta, and lime wedges. Enjoy!

This one&#8217;s a no brainer. Everything you love about Mexican street corn, combined with pasta salad

But then again, who cares? Life is boring if you just stick to the safe and the familiar - go out there and give this tasty spicy carbonara recipe a try. 

Heat a large saucepan over a medium heat and add the olive oil. Chop the chorizo into small disks and fry, moving around frequently, until it releases its oil. 

Remove the cooked chorizo with a slotted spoon leaving the oil behind. Add the tomato puree and stir it into the red oil until completely combined, then add the whole cherry tomatoes.

Cook them down until they start to burst from their skins but are still mainly whole, roughly 10 minutes. Season to taste. 

In a bowl, whisk the eggs and egg yolks along with the grated parmesan, pul biber and pepper. Set aside. 

Cook the pasta until done to your liking, making sure when you drain it you reserve around 250ml of the pasta water. Straight away pour around half of this slowly into the egg mixture to temper it, whisking as you do so. 

In a saucepan, toss the pasta through the tomato mixture with the chorizo. Place it over a very low heat and add the egg mixture, stirring constantly, cooking it out until it has thickened up.

Serve, scattered with more pul biber and parmesan.

This is not, obviously, an authentic carbonara.

I could eat this pasta for the rest of time. You would never know it was vegan. It's creamy, dreamy and makes the perfect mid-week lazy meal. 

This is the ultimate, simple vegan pasta that satisfies all creamy pasta cravings. It's zesty and light and takes less than 15 mins to make. 

Creamy Vegan Lemon Pasta

Soak the cashews in boiling water for at least 20 minutes.  Boil some water ready for the pasta. Heavily salt the pasta water then put the pasta in and cook until al dente (saving around 100ml pasta water). 

Blend all the ingredients for the sauce together until completely smooth, adding more milk if needed. Season to taste.

Heat a frying pan over medium heat with the vegan butter, olive oil and black pepper. Fry for around 30 seconds until fragrant. 

Add the sauce a heat gently then add pasta into the sauce with plenty of pasta water to create a luscious, glossy sauce. Season to taste then serve up with more lemon zest and pepper. Enjoy!

The perfect quick vegan lunch or dinner that requires zero chopping! You&#8217;re going to love it.

This delightful dish is a fusion of my two favourite dishes, French Onion soup and Mac n Cheese. The onion gives so much depth of flavour and the umami-ness helps to mask the coconutty taste that can often come with vegan cheeses, so it's a great one to cook when you're trying to impress vegan skeptics! 

Creamy, indulgent, silky smooth and full of flavour - this french onion mac n cheese is the ultimate vegan comfort food.

French Onion Mac n Cheese

Soak the cashews in 100ml boiling water for at least 45 mins (this is to ensure you get a super smooth cream).

Heat a medium saucepan over a medium low heat. Add in the vegan butter and melt. Tip in the onions, bay leaves and thyme, and cook down for about 20-25 mins until they’re completely soft, and start to turn a lovely golden brown. The longer and lower you cook them the jammier and more flavourful they’ll be.


Take the soaked cashews and blend with water until you reach a double cream consistency.


Add the garlic to the onions and cook for another few minutes. Add the white wine and cook off over a medium heat.


Remove the bay leaves and thyme then pour in the cashew cream with 250ml water, Henderson’s relish, mustard, vegan cheeses and nutritional yeast.


Season with salt and pepper and more nutritional yeast if you fancy. Tip in your cooked pasta along with 50-100ml of pasta water to loosen the sauce.


Tip into a large oven safe dish, cover with the breadcrumbs, more cheese and some chopped thyme leaves then place under a grill until everything is bubbly and crisp. Serve immediately and enjoy.


The perfect comfort food to eat sat by a crackling fire with fluffy socks and a glass of wine.

Crispy smoked pancetta, golden brown sausage meat, wild mushrooms, parmesan, egg yolks, and black pepper - name a more delicious sounding pasta sauce!

This is an almost traditional carbonara recipe - with the addition of crumbled sausage meat and crispy wild mushrooms. Carbonara purists, look away!

Breakfast Carbonara | Twisted

This is an almost traditional carbonara recipe &#8211; with the addition of crumbled sausage meat and crispy wild mushrooms. Carbonara purists, look away!

Pasta Recipes

Scissor Cut Vodka Pasta

How To Make Carbonara

How To Make Tomato Sauce

Meatball Lasagna Roll Ups

Whole Brie Mac 'n' Cheese Pie

Caity Baser's Cream Cheese Penne

Vegan Pumpkin Gnocchi

Birria Tagliatelle

Roast Chicken Gnocchi

Greek Spaghetti and Meatballs

Creamy Artichoke and Truffle Gnocchi

Harissa Lamb Meatballs

Greek Pasta Salad

Pink Barbie Pasta

Gochujang Pork Lasagne

Lasagna Pasta Salad

Elote Pasta Salad

Spicy Chorizo Carbonara

Creamy Vegan Lemon Pasta

French Onion Mac n Cheese

Breakfast Carbonara

Vegan Harissa Spaghetti and Meatballs

Green Pici With Spicy Nuts