Recipe: vegan pasta pesto
What child doesn't love pasta? In this quick vegan pasta pesto recipe, you can secretly hide a lot of vegetables. Not only is it super tasty, but it's also quick on the table. An ideal kid-friendly vegan recipe for a weekday.
Kitchenware
- saucepan
- food processor
Ingredients
- fresh vegetables (broccoli, fennel and/or spinach are tasty)
- 750 gr fresh pasta (Any pasta will do such as penne, spaghetti or ravioli)
- vegan balls
- optional: paprika, in pieces
- 2 toe garlic
- 3 spring onions, dotted
- 1 el Italian herbs
- paprika powder as desired
- 1 el oregano
- optional: 1 leek, in half rings
- 2 hands cashew nuts, soaked in hot water
- 3 el vegan green pesto
- 1 el juice of one lemon
- generous handful of fresh basil
- dash of olive oil
- about 10 tbsp cooking liquid (from broccoli/fennel)
- 2 el edelgist flakes / vegan cheese grater
Instructions
- Cook/steam the vegetables al dente (I chose fennel and broccoli).
- Sauté the onion (and leek, if necessary) with the Italian herbs and paprika.
- Briefly fry the pre-cooked vegetables, garlic and oregano.
- Put this with the pre-processed cashews, green pesto, lemon juice, basil, olive oil, cooking liquid and the edelgist flakes/ vegan cheese grater in a food processor or blender and blend to a creamy sauce. Put into a pan and season with salt and pepper.
- Cook the ravioli according to the instructions on the packet.
- Fry up the meatballs (and possibly also the paprika if you want to add it).
- Add ravioli to the sauce, delicious with the vegan balls, sautéed pepper pieces and extra vegan cheese grater.