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Digital Subscriptions > Simply Vegan > May 2019 > THE ITALIAN ISSUE!


Embrace the flavours of the Mediterranean with this exciting collection of vegan dishes, from classic lasagne to tiramisu

Farfalle with Peppers and Pesto

By Stockfood, Serves 4 | Prep 5 mins | Cook 20 mins


• 450g (16oz) egg-free farfalle pasta

• 2 large red peppers, roughly chopped

• 2 tbsp olive oil

For the pesto

• 100g (3½oz) pine nuts, lightly toasted

• 100g (3½oz) lat-leaf parsley leaves

• 50g (1¾oz) basil leaves, plus extra to serve

• 2 small garlic cloves

• juice of 1 lemon

• 2 tbsp nutritional yeast

• 100-150ml (3½-5l oz) extra-virgin olive oil

• ¼ tsp salt

• ¼ tsp freshly ground black pepper


1 For the pesto: Combine all the ingredients for the pesto, apart from the olive oil, in a food processor or blender.

2 Pulse several times until the ingredients are broken down With the motor running, gradually add the olive oil in a slow steady stream until the pesto comes together Add more salt and pepper as needed.

3 Cook the farfalle in a large saucepan of salted, boiling water until al dente, about 10-12 minutes usually.

4 In the meantime, preheat the grill to hot Toss the peppers with the olive oil and some salt and pepper to taste on a grilling tray.

5 Grill until softened and slightly charred at the edges, turning occasionally, about 5-7 minutes Remove from the grill and let the peppers cool.

6 Drain the farfalle when ready Toss immediately with spoonfuls of the pesto and the grilled peppers.

7 Divide between bowls and serve immediately for best results.

Spaghetti Carbonara

By Bianca Haun and Sascha Naderer from Cravings Made Vegan

Serves 2 | Prep + Cook 30 mins


For the smoky tofu pieces

• 110g (4oz) irm tofu

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About Simply Vegan

Need inspiration and ideas for meals this spring? Our May issue has an Italian theme to bring sunshine to your plates! Learn how to veganise all your favourites including lasagne, carbonara, pizza and tiramisu, discover which of your favourite high-street chains do the best plant-based Italian food and find out which supermarket pizzas we rate. Also in this issue: • How to spring clean the eco way • Why seasonal eating is better for you AND the planet • Ethical activewear to shop now • Brand new recipes from BOSH! We also meet ethical fashion blogger Marta Canga, take a foodie tour of Brighton and discover why quinoa should be a part of your daily diet.