I am not vegan. However, I prefer this vegan version of pesto pasta. It tastes fantastic and is packed with good nutrition.
An important point with pesto is that you shouldn’t cook it. I make only as much as I need for the particular meal and add it to the just-cooked pasta.
Makes 2 servings
For the Pesto
- 1 cup basil leaves (stems and flowers removed)
- 2 cloves of garlic
- 3 tbsp extra virgin olive oil
- ¼ cup plain cashews
- 3 tbsp cold water
For the Pasta
- Cooked pasta of your choice
- 2 tbsp olive oil for cooking
- 1 small onion, chopped finely
- 2 cloves garlic
- 3 pieces of sun-dried tomatoes, chopped
- 4-5 button mushrooms, sliced
- 7 pieces of olives, deseeded and sliced in half
- 1 tbsp jalapeño or paprika slices (optional, if you like some heat)
- 3 tbsp nutritional yeast
- Salt and Pepper
- Truffle seasoning (optional)
- For the pesto, add everything to the mixer and blend. The cold water prevents the pesto from browning.
- Cook your pasta according to box instructions and keep aside. I only add salt to the cooking water, no oil. Keep a few spoonfuls of pasta water after draining out the rest. You can add this in the final serving stage if the sauce is too dry.
- Heat the oil in a pan and sauté the onions and garlic on medium to high heat till they turn soft.
- Add the sun-dried tomatoes as well.
- Now add the mushrooms and cook for 2 min on high heat, continuing to stir, so it doesn’t burn.
- Add in the seasoning and the olives and paprika or jalapeño if using. Switch off the heat in 30 seconds.
- In a large mixing bowl, mix in the cooked pasta, the mushrooms, the pesto, and the nutritional yeast.
- Serve hot.