April 9, 2013

Vegan Tomato and Basil Pesto Pasta


This is seriously one of the yummiest pastas and definitely one of the quickest. I can make this in less than 15 minutes! This has become one of my 'after work' and weeknight dishes. This pesto pasta takes tomato and basil to a whole new level. This recipe is wholesome, filling and amazingly full of flavour. Jerome and I really believe that this is a great recipe to make for those who are sceptical about vegan cooking. Let them have a mouthful of this and they will turn vegan FOREVER! Muahaha. Well, I hope you enjoy this as much as we do :)


serves 4

Pesto:
   2 tablespoons (40ml) olive oil
   pinch salt
   freshly cracked black pepper
   1 cup tightly packed basil leaves
   4 garlic cloves
   1 cup raw cashews
   5 tablespoons tomato paste
   2 (180g) tomatoes
   5 sundried tomatoes
   1/3 cup water

Other:

   450g wholemeal spaghetti   
   fresh basil leaves to garnish
   vegan parmesan to garnish


  1. Prepare the wholemeal spaghetti according to packet instructions. Drain and set the pasta aside when ready.
  2. In the meantime, add all pesto ingredients to a food processor or blender and process until smooth.
  3. In a pan on high heat, add the pesto and stir for a couple of minutes until heated through and the garlic is fragrant.
  4. Toss the drained pasta into the pan with the pesto and stir until coated.
  5. Allow to heat for another one minute while tossing.
  6. Take off the heat and serve immediately.
  7. Garnish with fresh basil leaves and vegan parmesan. 

6 comments:

  1. This was so nice. Thank you!

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  2. Hello Madison and Jerome,
    Thanks for the recipe. We will keep making this. It was delicious.
    Thanks again.

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    Replies
    1. Thanks David. I am glad that you loved it :)

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  3. I made your tasty dish yesterday as a nice & lovely lunch: it was pretty amazing with the added cashews in here! Yummm!

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