This recipe came from my sister, she used to make a bucket load of this stuff and it was never enough. Just writing this recipe makes me want to grab a bowl of it and indulge. It is packed full of goodness and tasty that one bowl will never do!
Ingredients
- 10 tbsp olive oil
- 4 handful basil leaves
- 2 handful pine kernels
- 3 tbsp vegan parmesan cheese
- 1 tsp Black pepper
- 1/2 tsp Salt
- 150 grams Penne pasta
- 1 medium Celery
- 1 medium Red capsicum
- 1/2 medium Courgette
- 4 medium Sun dried tomatoes
- 20 grams Button Mushroom
- 1 handful Baby spinach
- 60 g Vegan Cream cheese I like the cashew nuts cultured cheese
Instructions
- Wash and cut Celery Red Capsicum Courgette Button Mushroom Spinach
- In a grinder add Washed basil leaves Pine Kernels Cashew nuts Vegan Parmesan Salt Black pepper
- Grid adding Olive Oil slowly usually about 8 tbsp till your pesto is firm but soft
- In a pan Boil Pasta for about 8 minutes in salted water Till the pasta is cooked but still has a bite
- In a wok medium heat add 2 tbsp of olive oil Add Celery Red Capsicum Courgette Sun dried tomatoes (cut) Button Mushroom Cook for 5 minutes stir to avoid vegetables burning
- Add Pesto To the vegetables
- Add Spinach Vegan Cream cheese Stir till you have a creamy sauce
- Serve hot feel free to add some more basil and black pepper on top.
