For me, there’s something so comforting about a big bowl of pesto pasta… enjoyed child-like – simply as is, or with a little grown-up flair adding things like roasted veg, different grains instead of pasta… you get the gist. Anyway, this recipe is a vegan pesto, omitting the traditional lashings of parmesan in favour of nutritional yeast for the “cheesiness”. Nutritional yeast is full of B vitamins, which a non-animal-product-eater can sometimes be lacking in, so get some pesto in you plant eaters!!
2 bunches basil, leaves only
1 cup baby spinach
2 tablespoons pinenuts
Zest of 1 lemon
1 tablespoon nutritional yeast
1 garlic clove
Salt + pepper
2 zucchinis, cut into chunks
2 bunches asparagus, trimmed
1 packet spaghetti
2 cups baby spinach
Salt + pepper
First up, get your zucchini and asparagus roasting in the oven (oiled and seasoned of course). This should take about 15-20 minutes.
Next, cook the pasta to packet instructions.
While the pasta is cooking and the veggies are roasting, make the pesto.
To make the pesto, blitz all the ingredients in a food processor, adding the oil continuously until the desired consistency is reached. Season to your taste.
Dress the baby spinach in oil, lemon and salt.
Once the pasta is cooked al dente, drain it through a colander reserving about ½ a cup of the water. Put the pasta back into the pot, stir through the pesto and the pasta water and serve topped with your veggies, a drizzle of olive oil, a squeeze of lemon and the spinach salad.