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Grilled Aubergine & Pesto Pasta 🌿
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𝗧𝗛𝗘 𝗣𝗘𝗦𝗧𝗢:
3 cups fresh basil, loosely packed
75ml extra virgin olive oil
1/2 small lemon (juice + a little zest)
2 cloves garlic
2 tbsp nutritional yeast
30g pine nuts, toasted
salt + pepper
Add all ingredients to a food processor and pulse until combined.
If mixture is too thick, add a little water (1/2 tbsp at a time).
𝗧𝗛𝗘 𝗢𝗧𝗛𝗘𝗥 𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦:
2 small aubergines
4 tbsp sliced sun-dried tomatoes
4 tbsp toasted pine nuts
500g pasta
Cut aubergine into thick, uniform slices. Brush with a little olive oil, season with salt + pepper.
Grill on medium-high, with lid closed, for 8 minutes (roughly). Flip once.
If aubergine looks dry when you remove them, fear not; they will become softer and moist as the sit.
Cook pasta in a pot of boiling, salted water until al dente. Reserve a little cooking water.
Toss pasta with pesto (reserve a little for spreading on aubergine slices) and a bit of pasta water. Top with toasted pine nuts and vegan parm.
Spread pesto on grilled aubergine along with sun-dried tomatoes and a sprinkle of toasted pine nuts.
Serves 4-6
Enjoy!
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