Creamy Coconut Pesto Pasta

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Step 1.

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

Step 2.

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

Step 3.

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.

Step 4.

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

Step 5.

Get your linguine on.

Step 6.

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.

Step 7.

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

Make your own pesto – sack off the shop bought stuff.

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