End of Summer Pesto Pasta
V, GF option
Servings 2 people
Ingredients
Vegan Pesto (makes extra)
- 2 packed cups fresh basil, leaves torn
- 3 cloves garlic
- 1 cup olive oil
- 2 tablespoons nutritional yeast
- 2 tablespoons lemion juice
- sea salt and pepper, to taste
Pasta
- 200 grams pasta of choice
- 2 handfuls green beans
- 4 cremini mushrooms
- 2 cups tuscan kale, roughly torn
- 1 zucchini, chopped
- 1 tablespoon olive oil
Instructions
Vegan Pesto
- Combine all the pesto ingredients, except for the oil, in a food processor and blitz a few times. While the processor is going, add the oil slowly through the feeding tube. Blend for about a minute or until desired consistency is reached. You may have to stop and scrape down the sides a few times.
Pasta
- Cook the noodles according to package instructions.
- Meanwhile, heat the olive oil in a deep frying pan over medium heat. Once heated, add the beans, mushrooms and zucchini. Season the veggies and sauté for about 5-10 minutes. Add the kale and continue to sauté until whithered. Remove from the heat.
- Add the cooked noodles to the pan with the vegetbales and stir in 1/4 cup (or more!) of the pesto. Stir well to combine. Serve immediately or pop it in the fridge to enjoy later.