The twang of the sundried tomatoes works perfectly with the creamy, coconutty pesto. A lovely little vegan pasta number.
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Serves
4
Sun-Dried Tomato
Pine Nuts
Coconut Yoghurt
Basil
Mint
Lemon
Aubergine
Linguine
Garlic
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content.
Serves
4
Sun-Dried Tomato
Pine Nuts
Coconut Yoghurt
Basil
Mint
Lemon
Aubergine
Linguine
Garlic
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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!
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