(upbeat music)
All right guys it is me
again, Candice the Edgy Veg,
not too long ago, couple of months ago,
did a recipe where I tested one of
Gaz from Avant Garde's Vegan recipes,
I asked you guys who you
wanted me to test out next,
and an overwhelming amount
of you said, Pick Up Limes.
So today, I'm gonna test
out a Pick Up Limes recipe.
So Sadia from Pick Up Limes,
please correct me if I'm
saying her name incorrectly,
but she doesn't really say
her name in her videos,
so I don't know how to pronounce it.
She's kinda known for
making big batch recipes,
a lot of meal prep, that sort of thing.
So, I watched her three pasta,
one pot pasta recipes video,
and I picked out one of the pastas,
and we are going to make it together,
and test it out, see how it is,
see if I would add kind
of my own twists on it,
and give you my notes at the end.
As always, my feedback is always honest,
let's get into it.
So I picked the one pot rose pasta,
serves four to six,
and apparently only takes
30 minutes to put together,
so she says everything
can go right into the pot,
and then you can serve
it up for three days,
I was actually surprised
right off the bat,
at how many, like, canned
and pre-made ingredients
were in it, for some reason I just thought
that she used more made-at-home
from scratch, but that's fine,
it makes things super
easy, I do that as well.
So we have the base of our pasta,
which is tomato sauce,
obviously, for making a rose.
To turn it into a rose
she says she says to use
some sort of vegan cooking cream,
we don't have that as
readily available here,
as you wonderful Europeans do over there,
so I used soy milk instead,
because it has a super
high protein content.
So it's very stable to cook in.
For the vegetables she uses
zucchini, canned or
jarred artichoke hearts
we have those and then canned or jarred
fire roasted peppers
which is actually great
because I fire roast them
myself and it does take
a lot of time so just going
to the store and buying them
really speeds up the cook time on this.
Oh the other thing that's making this
rose creamy apparently, is hummus
which I have never used in a pasta
so that'll be a new one and
then of course nutritional yeast
instead of cheese and then
the regular ingredients,
you know, bullion, garlic,
oil, chili peppers, onion.
I'm just showing penne,
she says you can use
whatever pasta you want.
If you're gluten-free,
use gluten-free pasta.
All right, let's get started.
So all this is going into
this trusty pot over here.
Come closer.
All right, we have our big pot here.
I have it on medium heat and she says
to just heat the oil, add
onions, garlic, chili flakes,
bullion cubes until onions are soft
about three minutes that makes sense,
that's pretty standard stuff.
So I'm going to go in with the oil first.
I'm surprised that
there's only this much oil
for a pasta recipe.
I mean maybe because she suggested
to use a pre-made pasta sauce,
for me oil is just very key
ingredient in a tomato sauce.
All right, tons of onions, which I love.
Tons of garlic which I also love.
We love a garlic queen.
And we have our chili flakes.
And this is quite a bit of chili flakes
and it's not labeled as a spicy pasta
so I am just doing it
exactly how she says to do it
so if this is the spiciest pasta ever,
blame her not me (laughs).
But I'll let you know.
Just gonna go in there
and give it a little stir,
a little toss to incorporate the oil.
And today for your ears, I'm
using a silicone coated spatula
because y'all are always complaining
about the scraping sound and
I listen to you sometimes.
Okay, now she says to add the
pasta then the tomato sauce,
one and a half cups water,
nutritionally yeasted hummus,
I think it's weird to add pasta first
'caus then it gets stuck to the bottom.
If I was to write it, I
would do all the liquid first
and then add the pasta, but
each to their own right?
This why we have different people
doing different recipe videos.
She said tomato sauce next.
And this is just a basic
charred tomato sauce.
Pasta is definitely
sticking to the bottom.
Before I add the rest of the ingredients.
Okay, now we will add
the nutritional yeast
and then the hummus.
This is a strange addition
to me but I could understand
why this would make it creamy.
And I tried to get the most
neutral hummus that I could.
We're gonna give that a good stir
and then I'm partially covering it.
It does look like a rose though.
All right, so after ten minutes
she says to add the cream.
This case I'm using soy milk.
Bell pepper, zucchini and
artichokes and then cook them
for only five minutes.
Okay, so I have some notes
for me, if I was doing
this recipe the way that I would do this
is I would definitely saute the zucchini
with the onions and garlic,
that way they it really
brings out all the flavors.
It gets the flavors from like the chilies
and the garlic and the
onion but it also cooks this
really nicely whereas I think
after only five minutes,
this is gonna be warm but raw.
It's just gonna be kind
of like boring and bland
so if I was to do it, I
would probably cook all
of these with the onions and
the garlic at the beginning
before adding any of the sauce,
before adding any of the pasta.
This I would put on last
'cause this makes sense
and then she has optional
toppings that are sea salt,
fresh basil and roasted
pine nuts, which I love too.
I would taste after all of this is added
and then do salt, not added as a top.
I mean there's some bullion,
so there might be some salt
but I don't see it being
enough for the amount
of tomato sauce in there.
The zucchini, artichokes and
of course, our red pepper.
So I'm just going to mix it
all together, cover it again
and cook it for another five minutes.
All right one of our optional
toppings is pine nuts.
I'm just heating up a dry pan.
I'm gonna throw them on and
just keep moving them around
until they're toasted.
All right, now I'm going to
add about half of the arugula
into the pasta and then
use the rest as a garnish.
All right, let's serve.
All right let's plate our pasta.
So add the pasta.
Good hearty amount, I mean
it is winter after all.
And then I'm going to garnish
it with some fresh arugula
and then some of the toasted pine nuts
and then she does also say salt,
so I have this garlic flake salt
that I think looks really nice.
So I'm just gonna add some of that.
(upbeat music)
All right guys, there is the Pick Up Limes
one pot rose pasta, I'm
gonna give it a try.
Spicy mm-hmm.
If you don't like spice,
definitely cut that spice down
by at least half.
But you know what, I don't taste hummus.
It actually does add a nice creamy element
to have that hummus.
I would say be vegetables
like the zucchini
is a little more raw than I would like,
so like I said before, I
probably would cook those first
with the onion, the garlic.
But yeah, it's good, it's a good.
Like basic family pasta,
you can make a lot of it.
I would definitely add
salt and lots of pepper.
She doesn't mention
pepper in the blog post
but I would definitely add lots of pepper.
I mean you can't make an
Italian meal without pepper,
that would be crazy.
I think the spice would
hold up a lot more if it had
some more oil in it, something fattier
and maybe like a squeeze of lemon.
And then that spice can really hold up,
but right now the spice kind
of overwhelms everything else
making it seem kind of
bland in the other elements
but nothing a little salt
and a little oil can't fix.
So yeah, thank you so much
for watching today's episode.
Thank you to Sadia.
I'm so sorry if I'm saying
your name incorrectly,
for this recipe and doing
what you do on your channel.
If you want to check her
out, I'll leave her link
in the description box below
and her original recipe
and let me know in the comment section
who you want me to test out next.
Let me know what recipe you want me to try
and if you like this video,
give it a big thumbs up
and if you're new here,
hit that subscribe button
and I'll see you next time.
Bye.
