Ingredients
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10gr dried basil
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1 clove of garlic
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1 tbsp of olive oil
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1 tbsp of lemon juice
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25gr of blanched almonds
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1 small white potato
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100gr of green beans
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100gr of tagliatelle
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150gr of delicated vegetablesI used peas and broccoli
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5 mushroomsof your choice
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1 tsp salt
Directions
This dish is one of my favorites. It´s so creamy and strangely addictive and you can enjoy it warm or cold! It goes well with grated vegan cheese on top. I’ve used almonds here, but pretty much any unsalted shelled nut combo will deliver very tasty results – whatever you fancy!
If you tried this recipe, stay tuned for more awesome recipes, comment below, and don´t forget to tag me on Instagram! I would really appreciate it – @_veganit_
Love you all! ❤︎
Steps
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1
Done
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For the Pesto:In a blender, add the dried basil, salt, almonds, garlic, olive oil and lemon juice and blend them all together. Season to perfection, and tweak to your liking. |
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2
Done
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For the pasta:Scrub and finely slice the potato, trim just the stalks off the beans, then place both in a pan of boiling salted water with the tagliatelle and cook according to the pasta packet instructions; |
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3
Done
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Meanwhile, prep the delicate other vegetables and chop the mushrooms, adding them to the pan for the last 5 minutes; |
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4
Done
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Drain, reserving a mugful of the starchy cooking water, then toss with the pesto, loosening with a splash of the reserved cooking water, if needed; |
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5
Done
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Combine the pasta, mushrooms and the pesto all together and you´re done! |
