Pasta with courgette pesto
This pasta with courgette pesto can be vegan or vegetarian, depending on what kind of cheese you use. I made it with vegan cheddar and used gluten-free penne.
Ingredients
Method
- Cook the paste according to the packet instructions, drain and keep warm in the pan, under a lid.
- Lightly toast the pine nuts and set aside.
- Thinly slice the courgette and the garlic.
- Heat a griddle pan or frying pan over medium-high heat, and brush it with a little oil.
- Once hot, add the courgette slices and fry them for 3-5 minutes on both sides until lightly charred.
- Put them on a plate, then fry the garlic for 30 seconds until light brown – don’t let them burn!
- Put the courgette, garlic and pine nuts in a blender and pulse until you get a textured paste.
- Add the cheese/nutritional yeast, basil leaves and lemon juice. Season with salt and pepper.
- Blend the pesto to your desired consistency.
- Mix the pesto with the pasta and serve with basil or mint leaves.