Walnut & Basil Pesto Pasta by Ucook & Lauren Todd

Yields2 Servings
 60 g Walnut Pieces (roughly chopped)
 10 ml Vegetable Stocks
 500 g Bio XXI Multigrain Spaghetti (or Fettuccine) Pasta
 4 Garlic Cloves (peeled & grated)
 160 g Peas
 60 ml Nutritional Yest
 100 ml Pesto Princess Dairy-Free Basil Pesto
 15 g Fresh Basil (rinsed)
 40 ml Cabernet Sauvignon Vinegar
 5 ml Dried Chilli Flakes
 Olive Oil
 Salt & Pepper (for seasoning)
 Water
NUTTY AROMAS
1

Boil a full kettle.

2

Place the chopped walnuts in a large pan over a medium heat.

Toast for 2-3 minutes until starting to brown, shifting occasionally.

Remove on completion and set aside to cool.

3

Dilute the stock with 100 ml of boiling water and set aside.

MMM, THAT GLUTEN-FREE PASTA!
4

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

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

Drain on completion, return to the pot, and toss through some oil to further prevent sticking.

CARAMELISE THE FAB FUNGI
5

Gently wipe the mushrooms clean with some damp cloth or paper towel and roughly slice.

Return the pan to a medium-high heat with a drizzle of oil. When hot, pan fry the mushrooms for 5-6 minutes until soft and golden, shifting as they colour.

For the best results, you may need to do this step in batches
to avoid overcrowding the pan, adding more oil between batches.

In the final minute, stir through the grated garlic. Remove from the pan on completion and season to taste.

Cover to keep warm and set aside for serving.

PEA & BASIL PESTO SAUCE
6

Place the peas in a blender with the diluted stock, nutritional yeast, and basil pesto. Add three-quarters of the rinsed basil (stalks should go in too!) and blend until smooth.

Return the pot of cooked pasta to a medium heat and pour in the pesto sauce. Toss for 3-4 minutes until the sauce is heated and the pasta is coated.

Season to taste and remove from the heat.

HASTA LA PASTA, BABY!
7

Dish up spoonfuls of creamy pesto pasta and top with the garlicky mushrooms.

Sprinkle over the toasted walnuts and the chilli flakes to taste.

Finish with a drizzle of cab sauv vinegar and tear over the remaining basil leaves.

Time to tuck in!

Ingredients

 60 g Walnut Pieces (roughly chopped)
 10 ml Vegetable Stocks
 500 g Bio XXI Multigrain Spaghetti (or Fettuccine) Pasta
 4 Garlic Cloves (peeled & grated)
 160 g Peas
 60 ml Nutritional Yest
 100 ml Pesto Princess Dairy-Free Basil Pesto
 15 g Fresh Basil (rinsed)
 40 ml Cabernet Sauvignon Vinegar
 5 ml Dried Chilli Flakes
 Olive Oil
 Salt & Pepper (for seasoning)
 Water

Directions

NUTTY AROMAS
1

Boil a full kettle.

2

Place the chopped walnuts in a large pan over a medium heat.

Toast for 2-3 minutes until starting to brown, shifting occasionally.

Remove on completion and set aside to cool.

3

Dilute the stock with 100 ml of boiling water and set aside.

MMM, THAT GLUTEN-FREE PASTA!
4

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

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

Drain on completion, return to the pot, and toss through some oil to further prevent sticking.

CARAMELISE THE FAB FUNGI
5

Gently wipe the mushrooms clean with some damp cloth or paper towel and roughly slice.

Return the pan to a medium-high heat with a drizzle of oil. When hot, pan fry the mushrooms for 5-6 minutes until soft and golden, shifting as they colour.

For the best results, you may need to do this step in batches
to avoid overcrowding the pan, adding more oil between batches.

In the final minute, stir through the grated garlic. Remove from the pan on completion and season to taste.

Cover to keep warm and set aside for serving.

PEA & BASIL PESTO SAUCE
6

Place the peas in a blender with the diluted stock, nutritional yeast, and basil pesto. Add three-quarters of the rinsed basil (stalks should go in too!) and blend until smooth.

Return the pot of cooked pasta to a medium heat and pour in the pesto sauce. Toss for 3-4 minutes until the sauce is heated and the pasta is coated.

Season to taste and remove from the heat.

HASTA LA PASTA, BABY!
7

Dish up spoonfuls of creamy pesto pasta and top with the garlicky mushrooms.

Sprinkle over the toasted walnuts and the chilli flakes to taste.

Finish with a drizzle of cab sauv vinegar and tear over the remaining basil leaves.

Time to tuck in!

Walnut & Basil Pesto Pasta by Ucook & Lauren Todd
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