We are in Sam's kitchen today where he will be making Creamy vegetable pasta using Zest pesto, all ingredients available on Foodsake! Have fun 😉
(Serves 2-3)
Ingredients
- Jar of zest pesto
- 250g pasta
- Oil for frying
- 1 courgette
- 1 aubergine
- handful of tomatoes
- 2 cloves of garlic
- 150ml double cream
- juice of half a lemon
- salt and pepper for seasoning
- fresh basil
- sprinkle of Parmesan to finish
To make it free from
GF pasta, vegan cream and nutritional yeast in substitution for the Parmesan (Links are above!)
Method
1. Roughly chop courgette and aubergine into 1 inch chunks and season with salt and pepper.
2. Fry courgette in oil of your choice until soft and golden and remove from pan when done.
3. Fry aubergine as above and whilst it’s cooking follow packet instructions for pasta. Once aubergine is cooked return courgette to the pan.
4. Chop garlic and tomatoes and add to pan along with cream.
5. Bring cream to a gentle boil and once it’s thickened (about 2 mins) add full jar of Zest pesto and the juice of half a lemon.
6. Once your pasta has cooked, drain it and add it to the creamy, pestoey goodness you’ve got going on in the other pan.
7. Mix everything up before serving with Parmesan and a few fresh basil leaves.
4. Chop garlic and tomatoes and add to pan along with cream.
5. Bring cream to a gentle boil and once it’s thickened (about 2 mins) add full jar of Zest pesto and the juice of half a lemon.
6. Once your pasta has cooked, drain it and add it to the creamy, pestoey goodness you’ve got going on in the other pan.
7. Mix everything up before serving with Parmesan and a few fresh basil leaves.
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