Quick, easy and light, this pasta will satisfy any lover of Mediterranean food. The good quality Greek virgin olive oil elevates the hamble vegetables to another level.
Vegan, soy free, gluten free | Serves 2 | MAIN
*Use gluten free pasta, to make it gluten free
- 300gr pasta (of choice)
- 15g fresh coriander
- 1 clove of garlic
- Juice from 1 lemon
- 30g Pine nuts
- Salt and pepper
- Pinch of oregano
- 5 tablespoons Vassae Greek olive oil
- 2 tablespoons Vassae Greek olive oil
- 200g cremini mushrooms, cut in cubes
- 100g courgette, cut in cubes
- Fresh Thyme
- 2 tablespoons of capers
- 4 sun-dried tomatoes (from jar), sliced
- Lemon zest
- Fresh coriander
- Plant-based feta
1.Boil your pasta in salted water, according to the package instructions.
2.In a food processor, add all the ingredients for the pesto, except from the oil and blend. Add the oil while blending, and blend until you get a smooth paste. Stop and scrape the sides as needed.
3.In a hot pan, add a splash of olive oil and sauté the mushrooms for 3-4 minutes, stirring occasionally.
4.Add the courgette into the same pan, season with salt, pepper, thyme and add the rest of the olive oil.
5.Your pasta must be ready now, drain and add into the large bowl along with the pesto.
6.Once the veggies are golden, add them into the bowl along with the sun-dried tomatoes and capers and give it a good mix.
7.Serve with crumbled feta, lemon zest, more coriander and pine nuts.
Happy cooking everyone and enjoy!
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