Grilled Aubergine & Pesto Pasta food

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Grilled Aubergine & Pesto Pasta 🌿⁣

⁣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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  • Grilled Aubergine & Pesto Pasta food