Creamy Coconut Pesto Pasta

Creamy Coconut Pesto Pasta

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:

  • 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.

Method:

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

  2. Toast 50g of pine nuts in a pan (without oil).

  3. 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.

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

  5. Get your linguine on (cook according to packet instructions).

  6. 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.

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

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