Tonight's offering is a simple but really delicious pasta dish that will appeal to vegans, vegetarians and everybody else too. It can be knocked u in 10-15 minutes as well so it's great for after work or if you just cant really be bothered! Here Goes!
Paccheri Pasta* for as many people as you'd like to serve.
200g Roasted Red Peppers
100ml of Extra Virgin Olive Oil
2 or 3 Cloves of Garlic
1 Large Banana Shallot
Red Chili to taste ( i used 1 large one)
10g of Coriander/Cilantro
70g of Cashew Nuts
1/2 a teaspoon of stevia or brown sugar
Any veg you'd like to mix through the pasta - I used Courgette and Kale
*Any pasta will do but the tube shaped ones like paccheri and penne hold the pesto quite well i find. The batch of pesto will serve 4 or 5 portions I'd say but if you need more just increase the quantities.
Nice and easy! Drop the pasta into rapidly boiling salted water - It will take approximately 8 minutes but just check it before you remove from the heat. Meanwhile, take the peppers, half of the shallot, the peeled garlic cloves, the chili, sugar, the cashews and the coriander and put them all into a bowl or jug suitable for an immersion blender or into a food processor. Blend until you get a nice, thick pesto. Season well with salt and black pepper.
I took this photo before i put the coriander in, sorry. Definitely put that in before blending though....
In a Thick Based Pot or large frying an fry off the other half of the Shallot and add in whatever vegetables you'd like in your pasta and let them cook until soft. Finish by adding your Pasta and then mixing in a generous amount of the pesto.
Allow to warm through in the pan.
Enjoy!
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Take Care
