Vegan Pesto Pasta (with Thai basil)
An easy vegan pesto pasta made with Thai basil, packed with antioxidants and flavour.
Equipment
- 1 Cast Iron Sauteuse Meyer
- 1 Food Processor
- 1 Spatula
- 1 Wooden spoon
- 1 Cast Iron Grill Meyer
Ingredients
Pesto Sauce
- 115 grams Thai basil leaves only
- 1/2 cup roasted pine nuts
- 1/2 cup nutritional yeast
- 1/4 cup olive oil extra virgin
- 3 cloves garlic minced
- 1/4 medium onion chopped
Seasoning
- 2 tsp salt
- 1 tsp pepper
- 1 tsp Tabasco
- 1 tsp red chilli flakes
- 1 tsp lemon juice
Pasta
- 3 cups pasta to boil
- 1 cup pasta water
Veggies
- 1/2 stem of broccoli diced
- 1/2 lemon sliced
Instructions
- Add the Thai basil, nuts, onion, garlic, nutritional yeast and oil into a food processor and blend into a paste. The result should be a thick green paste, not a watery one. Add more olive oil if needed.
- In the pre-heated cast iron sauteuse, add the pesto mixture, and stir-fry for a few minutes or until fragrant.
- Add the spices (chilli flakes, Tabasco, salt, pepper, lemon juice) and stir together for another few minutes
- Fold in the pasta with the pasta water, and gently combine.
- In your cast iron grill, add the broccoli stems and lemon slices. Grill until light brown.
- Add the veggies as toppings and serve hot!