Walnut & Basil Pesto Pasta by Heather Chilcott

Yields1 Serving
 15 g Walnuts (roughly chopped)
 2.50 ml Vegetable Stock
 125 g Bio XXI Multigrain Spaghetti (or Fettuccine) Pasta
 125 g Portobellini Mushrooms
 1 Garlic Clove (peeled & grated)
 40 g Green Pees
 15 ml Nutritional Yeast
 25 ml Basil Pesto (Vegan)
 4 g Basil (fresh leaves)
 10 ml Cabernet Sauvignon Vinegar
 1.25 ml Dried Chilli Flakes
Non-Vegan/non-Vegetarian Addition
 100 g Bacon
1

Boil a kettle full of water.

Place the chopped walnuts in a pan over medium heat and toast for 2-3mins until starting to turn darker in colour, shifting occasionally for an even tone. Remove on completion and set aside to cool.

2

Dilute the stock with 30ml boiling kettle water and set aside to cool.

3

Fill a large pot for the pasta with boiling water, add a pinch of salt and place over high heat.

Once boiling rapidly, add a drizzle of oil and cook the pasta for 13-15mins until al dente. Keep stirring for the first 3mins, to prevent sticking, then stir sporadically throughout the remaining cooking period.

Drain on completion and return the cooked pasta to the pot, adding another drizzle of olive oil to prevent sticking.

4

Gently clean the mushrooms with a damp cloth or paper towel, and roughly slice.

Return the pan to medium heat and add some oil. Once hot, add the mushrooms and fry for 3-5mins until golden brown in colour and soft.

In the final minute, add the grated garlic. Remove from heat once cooked, and season to taste (salt / pepper). Cover to keep warm and set aside for serving.

5

Place the peas in a blender with the diluted stock, Nutritional yeast, and basil pesto. Add 3/4 of the rinsed Basil (include stalks), and blend until smooth.

Return the pot of cooked pasta to medium heat and pour in the pesto sauce, stirring for about 2-3mins, until fully coated and so pasta is heated through.

Season to taste and remove from heat.

6

Dish up the creamy pesto pasta and top with the garlic mushrooms. Sprinkle over the toasted walnuts and chilli flakes to taste.

Drizzle over the Cab. Sav. vinegar (or Balsamic), and tear over the fresh basil leaves and enjoy!

Non-Vegan/Non-Vegetarian Addition
7

Slice the bacon and fry in the pan together with the mushrooms in Step 4.

Ingredients

 15 g Walnuts (roughly chopped)
 2.50 ml Vegetable Stock
 125 g Bio XXI Multigrain Spaghetti (or Fettuccine) Pasta
 125 g Portobellini Mushrooms
 1 Garlic Clove (peeled & grated)
 40 g Green Pees
 15 ml Nutritional Yeast
 25 ml Basil Pesto (Vegan)
 4 g Basil (fresh leaves)
 10 ml Cabernet Sauvignon Vinegar
 1.25 ml Dried Chilli Flakes
Non-Vegan/non-Vegetarian Addition
 100 g Bacon

Directions

1

Boil a kettle full of water.

Place the chopped walnuts in a pan over medium heat and toast for 2-3mins until starting to turn darker in colour, shifting occasionally for an even tone. Remove on completion and set aside to cool.

2

Dilute the stock with 30ml boiling kettle water and set aside to cool.

3

Fill a large pot for the pasta with boiling water, add a pinch of salt and place over high heat.

Once boiling rapidly, add a drizzle of oil and cook the pasta for 13-15mins until al dente. Keep stirring for the first 3mins, to prevent sticking, then stir sporadically throughout the remaining cooking period.

Drain on completion and return the cooked pasta to the pot, adding another drizzle of olive oil to prevent sticking.

4

Gently clean the mushrooms with a damp cloth or paper towel, and roughly slice.

Return the pan to medium heat and add some oil. Once hot, add the mushrooms and fry for 3-5mins until golden brown in colour and soft.

In the final minute, add the grated garlic. Remove from heat once cooked, and season to taste (salt / pepper). Cover to keep warm and set aside for serving.

5

Place the peas in a blender with the diluted stock, Nutritional yeast, and basil pesto. Add 3/4 of the rinsed Basil (include stalks), and blend until smooth.

Return the pot of cooked pasta to medium heat and pour in the pesto sauce, stirring for about 2-3mins, until fully coated and so pasta is heated through.

Season to taste and remove from heat.

6

Dish up the creamy pesto pasta and top with the garlic mushrooms. Sprinkle over the toasted walnuts and chilli flakes to taste.

Drizzle over the Cab. Sav. vinegar (or Balsamic), and tear over the fresh basil leaves and enjoy!

Non-Vegan/Non-Vegetarian Addition
7

Slice the bacon and fry in the pan together with the mushrooms in Step 4.

Walnut & Basil Pesto Pasta by Heather Chilcott
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