A quick and simple vegan dinner.
Make your own pesto – sack off the shop bought stuff.
Cooking Time (includes preparation time): 25 Minutes
A Jar of Sun-dried Tomatoes - £1.29
50g of Pine Nuts - £2.00
350g of Coconut Collaborative Coconut Yogurt - £3.35
1 Bunch of Basil - £0.70
1 Bunch of Mint - £0.70
1 Lemon - £0.30
1 Large Aubergine - £0.70
500g of Linguine - £0.56
1 Garlic Clove - £0.30
Total Cost – £9.90 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Cut aubergine into cubes. Add to a frying pan. Stir until browned and toasted. Remove from pan and set aside.
Toast 50g of pine nuts in a pan (without oil).
Get on with your pesto. Into a blender, add a handful of both mint and basil, the zest of half a lemon, a garlic clove and 40g of toasted pine nuts (save the rest for scattering over at the end). Add 3 tablespoons of water and blitz.
Add pesto to a bowl and fold in your Coconut Collaborative Coconut Yogurt.
Get your linguine on (cook according to packet instructions).
Add your aubergine and 150g of chopped sundried tomatoes to a wide frying pan. Mix them together over a low heat. Add your cooked linguine and the coconut pesto. Fold everything together.
Serve the pasta in 4 bowls. Scatter leftover pine nuts and mint leaves on top. Enjoy!