My recipe video watch here —> https://youtu.be/VelXYkq-srY
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My written recipes read below
Basil Pesto Pasta (Budget Recipe):
1 bunch Basil (reserve some leaves to garnish),
4 packed cups (~120g) Spinach,
1/3 cup (83ml) Oil,
1/4 cup (62ml) Lemon Juice,
1 tsp Salt,
1 tsp Pepper,
1 tbsp Minced Garlic,
1/4 cup Peanuts + extra to garnish,
1/2 cup (125ml) Plant Milk.
Method:
Boil a large pot of salted water.
Meanwhile make the pesto by adding the basil, spinach, oil, lemon juice, salt, pepper, garlic and peanuts to a food processor. Process until a rough paste is formed.
Once the water is boiling, add in the pasta. Undercook the pasta by a couple of minutes compared to the packet instructions.
Reserve 1/2 cup of pasta water, drain the pasta.
Turn the heat down to medium, add the pesto sauce to the empty pot, add in the reserved pasta water and plant milk. Stir together to form a sauce.
Add the pasta back into the pot and cook for 2-3 minutes until the sauce is heated and the pasta is cooked.
Serve in a bowl, garnished with the reserved basil leaves and extra chopped peanuts. Enjoy
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Basil Pesto Pasta (Gourmet Recipe):
2 bunches Basil (reserve some leaves to garnish),
1/3 cup (83ml) Oil,
Fresh juice of 1 lemon (around 1/4 cup),
1 tsp Salt,
1 tsp Pepper,
1/4 cup Nutritional Yeast,
2 tbsp Pine Nuts + 2 tbsp toasted (reserved for garnish),
1 tbsp Oil,
1 Onion,
2 Garlic Cloves (sliced),
200g Mushrooms,
1/2 cup Plant Milk,
Semi Dried Tomatoes (to garnish, chopped),
Method:
Boil a large pot of salted water.
Meanwhile make the pesto by adding the basil, oil, lemon juice, salt, pepper, nutritional yeast and pine nuts to a food processor. Process until a rough paste is formed.
Next toast the extra pine nuts in a dry pan over medium heat, until golden brown. Reserve for garnish.
Heat the extra oil in a pan over medium heat, add the diced onions and cook for a few minutes or until softened.
Add in the sliced garlic and mushrooms. Cook until caramelised and brown, reserve a few mushrooms to garnish with.
Once the water is boiling, add in the pasta. Undercook the pasta by a couple of minutes compared to the packet instructions.
Reserve 1/2 cup of pasta water, drain the pasta.
Turn the heat down to medium, add the pesto sauce to the pan with the onions, garlic and mushrooms.
Add in the reserved pasta water and plant milk. Stir together to form a sauce.
Add the pasta into the pan and cook for 2-3 minutes until the sauce is heated and the pasta is cooked.
Serve in a bowl, garnished with the reserved basil leaves, toasted pine nuts, fried mushrooms and chopped sun dried tomatoes. Enjoy
by YouCanChangeVegan
1 Comment
My recipe video watch here —> [Basil Pesto Pasta](https://youtu.be/VelXYkq-srY)
____________________or____________________
My written recipes read below
Basil Pesto Pasta (Budget Recipe):
1 bunch Basil (reserve some leaves to garnish),
4 packed cups (~120g) Spinach,
1/3 cup (83ml) Oil,
1/4 cup (62ml) Lemon Juice,
1 tsp Salt,
1 tsp Pepper,
1 tbsp Minced Garlic,
1/4 cup Peanuts + extra to garnish,
1/2 cup (125ml) Plant Milk.
Method:
1. Boil a large pot of salted water.
2. Meanwhile make the pesto by adding the basil, spinach, oil, lemon juice, salt, pepper, garlic and peanuts to a food processor. Process until a rough paste is formed.
3. Once the water is boiling, add in the pasta. Undercook the pasta by a couple of minutes compared to the packet instructions.
4. Reserve 1/2 cup of pasta water, drain the pasta.
5. Turn the heat down to medium, add the pesto sauce to the empty pot, add in the reserved pasta water and plant milk. Stir together to form a sauce.
6. Add the pasta back into the pot and cook for 2-3 minutes until the sauce is heated and the pasta is cooked.
7. Serve in a bowl, garnished with the reserved basil leaves and extra chopped peanuts. Enjoy
_____________________________________________________________________
Basil Pesto Pasta (Gourmet Recipe):
2 bunches Basil (reserve some leaves to garnish),
1/3 cup (83ml) Oil,
Fresh juice of 1 lemon (around 1/4 cup),
1 tsp Salt,
1 tsp Pepper,
1/4 cup Nutritional Yeast,
2 tbsp Pine Nuts + 2 tbsp toasted (reserved for garnish),
1 tbsp Oil,
1 Onion,
2 Garlic Cloves (sliced),
200g Mushrooms,
1/2 cup Plant Milk,
Semi Dried Tomatoes (to garnish, chopped),
Method:
1. Boil a large pot of salted water.
2. Meanwhile make the pesto by adding the basil, oil, lemon juice, salt, pepper, nutritional yeast and pine nuts to a food processor. Process until a rough paste is formed.
3. Next toast the extra pine nuts in a dry pan over medium heat, until golden brown. Reserve for garnish.
4. Heat the extra oil in a pan over medium heat, add the diced onions and cook for a few minutes or until softened.
5. Add in the sliced garlic and mushrooms. Cook until caramelised and brown, reserve a few mushrooms to garnish with.
6. Once the water is boiling, add in the pasta. Undercook the pasta by a couple of minutes compared to the packet instructions.
7. Reserve 1/2 cup of pasta water, drain the pasta.
8. Turn the heat down to medium, add the pesto sauce to the pan with the onions, garlic and mushrooms.
9. Add in the reserved pasta water and plant milk. Stir together to form a sauce.
10. Add the pasta into the pan and cook for 2-3 minutes until the sauce is heated and the pasta is cooked.
11. Serve in a bowl, garnished with the reserved basil leaves, toasted pine nuts, fried mushrooms and chopped sun dried tomatoes. Enjoy