Description
Roasted courgettes are blended into a creamy, fresh pesto sauce. Along with spinach, basil, toasted pine nuts and vegan parmesan. It’s the perfect summer pasta!
Ingredients
Scale
- 2 medium/large courgettes
- 50g pine nuts
- 2 handfuls spinach
- 2 garlic cloves
- Juice of half a lemon (~2 tbsp)
- 1 heaped tbsp vegan soft cheese
- 1/4 cup/3 tbsp vegan parmesan (or sub nutritional yeast)
- 1 cup loosely packed basil
- 1/4 cup/3 tbsp olive oil
- 400g pasta
Instructions
- Preheat: Preheat oven to 180C/350F.
- Roast: Cut courgettes in half lengthways and then cut into semi circle slices. Place on a baking sheet, toss in some olive oil, salt and pepper and place in the oven for around 15 minutes.
- Toast: Place pine nuts in a small dry frying pan on medium heat and toast for a few minutes until turning golden brown. Alternatively place in the oven for a few minutes.
- Boil: Cook pasta according to packet instructions.
- Process: When the courgettes are golden brown, soft and starting to fall apart remove from the oven and place in a food processor with the pine nuts and remaining ingredients apart from the oil.
- Blend: Blitz until the nuts are blended and it resembles a pesto. Slowly pour in the olive oil whilst giving it a final blitz. Taste and season with salt and pepper.
- Combine: Once the pasta is done, scoop out 1/4 cup of pasta water. Drain pasta and add the pesto, mix and then add the pasta water. It should be nice and creamy and glossy.
- Serve: Serve and top with some extra parmesan!
Notes
I used casarecce pasta, but any will work! Will make around 2 cups pesto.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Mains
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 657 kcal
- Sugar: 13 g
- Sodium: 528 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 0 mg
Keywords: courgette, healthy, Pasta, pesto