Updated: Jan 6
The Italians and pasta go together like vegans and tofu. Pasta is the ultimate comfort food. I grow basil in my garden because pesto is one of my all-time favourite dishes and love to have it on hand. If you’re not a basil fan, sundried tomato pesto could be something you could try. Sun-kissed and intense flavoured sun-dried tomatoes, these beauties are packed with so many benefits vitamin A, C & K, packed with lycopene linked with protecting us from some cancers. You can try this with pasta or lean toward a more lighter version with zoodles. You will need 1 cup raw cashews 1 cup sun-dried tomatoes- if you can buy at a deli package free, it tastes better than the jar 2 cloves garlic- pressed or crushed 1/2 fresh lemon 2 heaped tbsp nutritional yeast 1/4 tsp salt 1/2 cup water or nut milk 1 tbsp extra virgin olive oil 1 cup of mushrooms sliced 1 cup peas 1/2 cup sundried tomatoes 1/4 cup Basil finely chopped 300g Buckwheat pasta or 2 medium zucchinis spiralised.
How to make: In a high powered blender or food processor add sundried tomatoes, cashews, garlic, lemon juice, nutritional yeast, milk and salt; Blitz till the cashews are blended in. You may need to stop a few times and push down the sides. On medium heat add the olive oil in a large frying pan and saute the peas and mushrooms, stir for 5 minutes and set aside. Depending if you are using pasta or zoodles (I like to keep them raw); Cook the pasta for 5-8 minutes or until al dente Add the pasta or zoodles to the vegetable mixture and add the pesto sauce stir until the pesto covers all the pasta. transfer into a serving bowl and sprinkle the sundried tomato chunks and basil over the top and serve. if you re-create this recipe let me know how it goes. I absolutely love this recipe and I’m sure you will too xx