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Hi.

Welcome to my blog. I document my journey in health, food, and style. Hope you enjoy your visit!

Vegan Pasta Pesto

Vegan Pasta Pesto

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Vegan Pasta Pesto

500gr durum pasta
200gr veggie balls (make sure they’re vegan if your diet requires so. I used these)
1 zucchini
1/2 tbsp all purpose spice mix

FOR THE SAUCE
4 BIG cloves of garlic
1 white onion
1 cup cashews (that were soaked overnight)
15gr fresh basil
1 cup of water
2 tbsp nutritional yeast
1 cube vegetable stock
juice of 1/2 lemon
salt and pepper to taste

Make sure to soak the cashews before using them for at least 30 minutes, but preferably overnight. Then drain them before using.

Start by cutting the zucchini into your desired size (I cut them into quartered slices). Sear them in a pan with the all purpose spice mix. Meanwhile fill the pan for your pasta with water, add a pinch of salt and bring it to a boil. Cut the meatballs into four and sear them with the zucchini. Once the water is boiling, add the pasta and let this cook.

Now roughly chop the garlic and onions. Sear them in a pan until soft and add them to a blender with the soaked cashews, fresh basil, nutritional yeast, vegetable stock, lemon juice, and salt and pepper to taste. Blend until smooth.

Once the pasta is done, drain it and add the vegan pesto sauce. Stir well before serving it up with the zucchini and veggie balls. Enjoy!

I prefer to serve this for lunch or dinner

Have you tried this recipe? Let me know by sharing a picture on instagram using the hashtag #getyourforkout <3

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