I had very colourful dreams last night. Bright purples, glowing reds, vibrant greens, and stunning yellows….

And when I awoke, I just knew that something had to be done about that colourful, vibrant dream..

(To jump straight to the recipe, Click Here!)

I’d ended up making rather a lot of that Purple Goddess dressing yesterday. So much, that I didn’t really think that I’d be able to use all of it to simply dress salad leaves.
And I don’t think I had enough crudités in the house to scoop even half of it.

The vague notion of an idea crept into my mind…. would it work? How would it look? How would it taste? Will I wake from my colourful dream to cold reality and disappointment?

Pinch me..

I think I might still be dreaming.

I turned the Purple Goddess salad dressing into a rich, creamy pasta sauce, and paired it bright peas, jewel-like tomatoes, and gorgeous sunshine-bright turmeric-roasted cauliflower.
I honestly wasn’t sure whether my Purple Goddess sauce – originally intended for salads – would pair well with the pasta and cauliflower. But I needed have worried. The flavours worked perfectly.

This dish has so many things going on it it, that you’d think they’d clash or cancel each other out. But they all seem to flow together into a wonderful, colourful symphony.

You get a creamy and vibrant element from the dressing, a hint of something garlicky, unusual yet addictive from the cauliflower, and wonderful pops of freshness from the peas, tomatoes and parsley.

You could use any vegetable in this dish. Sugar-snap peas would go especially well, as would sweetcorn. You could also leave the cauliflower uncooked, and serve this on courgette-noodles if you wanted to enjoy a raw meal.
I do hope you try this colourful creation. It certainly makes a change from the normal cream or red-coloured pasta dishes!

It might also be a fun meal to try out for Halloween 😉

On another note – I only found out yesterday that this month is Vegan MOFO month! (You can find out more about it here!)

Basically, this is a month where lots of vegan bloggers try to blog every working day of the month,  to celebrate the amazingness of being vegan (and of course, vegan food)! Often, bloggers will even follow themes! I found out too late to sign up this year, and anyway with my moving house this month, it’s probably best I didn’t sign up!
Though I will be making the effort to blog a little more this month (when possible!) in honour of it!.

In the meantime, here are a few lovely blogs I’ve been following, who are taking part in the MOFO fun this month 🙂 I hope you check them out, and enjoy reading them as much as I do!

Vegan Yack Attack

Vegan Eats & Treats – Check out her lovely drawings! Such an adorable blog!

Cadry’s Kitchen

I’ll leave you with those 3 for now 🙂 Enjoy!

Pixie <3

Perfect Purple Pasta

By Pixie Produce Published: September 3, 2013

• Yield: At least 4! Servings

A recipe that tastes as good as it looks! Unusual and delicious

Ingredients

• 250 grams Cauliflower Seperated into florets
• 1-2 cloves Fresh Garlic
• 1 tsp Turmeric Heaped teaspoon
• 1 tsp Coconut oil melted
• 1 tbs lemon juice
• 300 grams pasta I used spaghetti, but any would work
• 1 Handful Fresh Parsley Roughly chopped
• 1 cup Frozen Peas
• 2 tomatoes chopped
• 1 cup Pasta water Reserve one cup when you drain the cooked pasta
• Salt
• Black Pepper

Instructions

1. Add the first 5 ingredients to a bowl, along with a pinch of salt, and mix well. Get your hands in there and work that dressing in! You may want to wear gloves, but I didn't bother and my hands aren't yellow from it 🙂
2. Roast the cauliflower in a hot oven for 30 minutes, or until golden and slightly crispy at the edges. Whilst this is cooking, prepare your pasta!
3. Add your pasta to a large pot of salted, boiling water, and cook according to the instructions on the pack. During the last 5 minutes of cooking, add in your cup of peas. Once cooked, drain the pasta and peas, but making sure you keep one cup of the pasta water. You'll want this for your sauce!
4. Put the pasta and peas back in the pot, or a large serving bowl. In a jug or container, mix the 1/3 cup of Purple Goddess dressing with 1/2 cup of the pasta water. Stir this through the pasta and check the consistency. If it seems a little thick, add more water. Give it a taste, and add salt and pepper if it needs it. Stir through the chopped tomatoes and parsley, and serve with a lovely fresh salad! This dish is equally nice warm or cold. Try it and let me know what you think! <3

• Course: Entrée