Lemon & Sunflower Pesto Pasta

My girlfriend and I are doing movie night with Pulp Fiction, candles and red wine and of course we need some pasta to go with that. I decided to whip up a quick lemon pesto to pour over a plate of freshly boiled trotolle pasta and serve it with grilled criminis. This doesn’t take long at all, but it tastes like it does. My girlfriend even said “I think this is the best pasta I have ever had in my life”. So… You know. It’s pretty good.

In traditional non-vegan pesto, you would find parmesan cheese, but here we substitute the parmesan for nutritional yeast, which has a cheesy, nutty flavour and packs a bunch of wonderful nutrients. You would also usually find pine nuts, but pine nuts are ridiculously expensive and I’m a student, so in this pesto, we use sunflower seeds and a few pistachios, which is just as delicious.

What You Will Need

  • 2 servings of freshly boiled pasta of your choice
  • 200 g mushrooms of your choice

The Lemon & Sunflower Pesto

  • 2 cloves garlic
  • big handful of spinach
  • handful of fresh basil
  • 50 g sunflower seeds
  • 20 g pistachios
  • 20 g nutritional yeast
  • 1/2 dl fresh lemon juice
  • 1/2 dl olive oil
  • 1/2 dl water
  • 1 teaspoon chili powder
  • 1 teaspoon pepper
  • salt to taste

Heat up a pan and cook the mushrooms with a bit of salt until they go brown.
Add all the pesto ingredients to a high speed blender such as the OmniBlend; and blend until it achieves the consistency you like. You can blend it until it’s completely smooth or you can leave a bit more chunky. I like it chunky. Pour it over your warm pasta and garnish with the mushrooms and a bit of basil.

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Are you on instagram? Find me @ milkingalmonds and if you recreate my recipes, please use the hashtag #milkingalmonds if you would like me to see it. Hope you enjoy!

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