Creamy Coconut Pesto Pasta

Creamy Coconut Pesto Pasta

Such a quick and simple vegan dinner.

Notes:

Make your own pesto – sack off the shop bought stuff.

Cooking Time (includes preparation time): 25 Minutes

Ingredients:

  • Jar of Sundried Tomatoes - £1.29
  • 50g Pine Nuts - £2.00
  • 350g Coconut Collaborative Coconut Yogurt - £3.35
  • Bunch of Basil - £0.70
  • Bunch of Mint - £0.70
  • 1 Lemon - £0.30
  • 1 Large Aubergine - £0.70
  • 500g Linguine - £0.56
  • 1 Clove of Garlic - £0.30
  • Total Cost – £10.65 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.

Method:

  1. Cut Aubergine in to cubes. Add to a frying pan. Stir until browned and toasted. Remove from pan and set aside.

  2. Toast 50g pine nuts in a pan.

  3. Get on with your pesto. In to a blender, add a handful of both mint and basil, the zest of half a lemon, a clove of garlic and 40g toasted pine nuts (save rest for scattering over at end). Add 3 tablespoons and blitz.

  4. Add pesto to a bowl, and then fold in your Coconut Collaborative Coconut Yogurt.

  5. Get your linguine on.

  6. Add your aubergine and 150g chopped sundried tomatoes to a wide frying pan. Mix them together over a low heat. Then add your cooked linguine and the coconut pesto. Fold everything together.

  7. Serve the pasta in to 4 bowls. Scatter leftover pine nuts and mint leaves on top, and enjoy!

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