Pesto is one of those glorious ingredients that can make just about anything taste delicious. The aroma of basil alone is enough to send you soaring into a state of food bliss. When you have basil growing in the garden it’s almost impossible to resist brushing against it just to release some of that wonderful scent.
At least that’s my experience!
Plus, it’s so easy to make a simple but delicious dinner using pesto. Pasta, vegetables, pesto, plus a little white wine and vegan cream are all you need. In fact the wine and cream are entirely optional, but they really do enhance it. I also like to add savoury yeast flakes, not only for their nutritional value (a good source of B vitamins), but also for that ‘cheesy’ flavour.
So here is my simple but delicious Vegetable Pesto Pasta recipe. Of course the vegetables can be substituted for whatever you prefer or have, plus the pasta could be replaced with spiralised vegetables if you are so inclined.
Vegetable Pesto Pasta
1 zucchini, spiralised or julienned (about 200g)
250g button mushrooms, sliced
100g cherry tomatoes, halved
1 onion, sliced
2 cloves garlic, chopped
3 tbsp pesto
¼ cup dry white wine
¾ cup vegan sour cream (or other suitable liquid – use some cornflour or other thickener if using a milk)
1 ½ tbsp. savoury yeast flakes
salt & pepper to taste
oil for cooking
400g pasta, or enough for 4 serves
While the pasta is cooking heat some oil in a pan and cook the onion and garlic for about 5 minutes on a medium heat. Add the mushrooms plus salt and pepper to taste and cook for a few minutes before adding 1 tbsp of the pesto, ½ tbsp. of the yeast flakes and the white wine. Cook for a few minutes longer, then add the zucchini, tomatoes, the rest of the pesto and the sour cream. Gently simmer until cooked.
Once the pasta is cooked toss it with 1 tbsp of yeast flakes and then combine with the sauce. Eat!
What’s your favourite use for pesto or basil?