If like me, you grew up on pesto pasta, then you know what I mean when I say how bangin’ it is. My family are Mediterranean and so carbs are something we’re both proud and hardwired to eat pretty much every day. This vegan pasta is packed full of flavour, it’s rich with colour and can taste amazing when homemade.
This is my own reincarnation of the classic recipe with a few tweaks to satisfy my – at least weekly – vegan craving. No cheese needed! Enjoy!
* You will need a food processor or small blender for this recipe.
• Basil Leaves (Usually 1 Planted Pot will do)
• 2 Cloves of Garlic
• Half a Lemon Juice
• 2 Tbsp of Extra • Virgin Olive Oil
• 1/2 Tsp of Sea Salt
• 1 Tbsp of Pine Nuts
• 1 Avocado
• Chilli Flakes (Optional)
• Tagliatelle Pasta (Egg-Free)
• Cherry Tomatoes
• Meat-Free Sausages
Method for Vegan Pesto Pasta
- Preheat the oven to the instructions of your sausages, place them in to cook and bring a pot of water to boil for your tagliatelle. The pesto sauce will take little time to make so it’s best to get your pasta and sausages sorted now.
- In a food processor, blitz together all the pesto ingredients: Basil leaves, garlic, lemon juice, olive oil, salt, pine nuts, avocado and the optional chilli flakes. Process until you have a smooth sauce. Place in fridge for now.
- Chop your cherry tomatoes into halves. In a lightly oiled pan, brown a few more pine nuts and saute your cherry tomatoes until the skins tighten. Turn off the heat and place aside.
- Once your tagliatelle is cooked to your liking, drain the pasta, (I like to add a little olive oil here just to keep it all from sticking) fold in your pesto sauce.
- Once cooked, remove your meat-free sausages from the oven and chop them into pieces. You can either mix these into the pasta and pesto dish or, like your fried tomatoes and pine nuts, can garnish on top once you serve.
- Lastly add a few basil leaves for presentation. And if you like, try toasting some lightly-oiled ciabatta bread as a side dish. Enjoy!