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Fresh pesto pasta 20 minutes

Summer is over temperature in Montreal started to dip into the lower 20's. Colder times means collecting the remaining fresh herbs from my balcony garden. This year i'm happy to say my plants thrived (thank you smart pots). My basil plant was a real beauty I harvested all I could from it and made pesto and with the pesto I made this recipe—the perfect way to end the summer.

The combination of carrots and zucchinis look beautiful on a plate. To complete the dish I added some roasted pumpkin seeds and topped it off with cherry tomatoes. For bulk I added scoobi do pasta to this dish. Scoobi doo pasta happens to be my favourite pasta cut it also has the best name ever. With tones of orange green and brown this meal embodies autumn.

You can find the recipe for my roasted pepitas here! It's easy and ready in 20 minutes. I usually make a double recipe and add it to salads and other meals during the week green and brown this meal embodies autumn.

basil2 cupsgarlic3 clovesnutritional yeast1/4 cupsea salt1/4 tspblack pepper1/4 tspolive oil1/4 cupcarrot2zucchini1 large

    2 servings

  • To make the pesto, blend the following ingredients in a food processor or blender - 2 cups of fresh basil, 3 garlic cloves, 1/4 cup of nutritional yeast, 1/4 tsp of salt and a dash of black pepper. Add 1/4 cup of olive oil and blend again until smooth. Set aside.
  • Bring a pot of water to a boil, add 1 1/2 cups of scoobi do pasta and cook until tender. While the pasta is cooking julienne 2 medium-sized carrots and 1 zucchini.
  • Drizzle some olive oil in a pan and bring up to medium heat. Add the vegetable strips and cook for 2-3 minutes.
  • Remove from heat, add the cooked pasta as well as a few tablespoons of pesto! The recipe makes about a cup of pesto, which you can keep and use for future meals.
  • Season pasta with salt and black pepper. Finally, top it all off with roasted pumpkin seeds and cherry tomatoes!
#dinner #lunch #pasta

Sunflower heirloom carrot pasta

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#black #pasta #dinner