Name: Creamy Coconut Pesto Pasta
Total time: 25 min
Yield: 4
Ingredients: 150g Sun-Dried Tomatoes; 90g Pine Nuts; 350g Coconut Yogurt; Bunch of Basil; Bunch of Mint; 1 Lemon; 1 Large Aubergine; 500g Linguine; 1 Clove of Garlic

Creamy Coconut Pesto Pasta

The twang of the sundried tomatoes works perfectly with the creamy, coconutty pesto. A lovely little vegan pasta number.

Dinner Party Pasta

Cut aubergine into cubes. Add to a frying pan. Stir until browned and toasted. Remove from pan and set aside.

Toast 50g pine nuts in a pan (without oil).

Get on with your pesto. Into a blender, add a handful of both mint and basil, the zest of half a lemon, a garlic clove and 40g of toasted pine nuts (save the rest for scattering over at the end). Add 3 tbsp of water and blitz.

Add pesto to a bowl and fold in your coconut yogurt.

Get your linguine on.

Add your aubergine and chopped sundried tomatoes to a wide frying pan. Mix them together over a low heat. Add your cooked linguine and the coconut pesto. Fold everything together.

Serve the pasta in 4 bowls. Scatter leftover pine nuts and mint leaves on top. Enjoy!