pasta

Creamy Basil Pesto & Mushroom Fettuccine (vegan)

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Hey there,

I made sensational creamy basil pesto & mushroom fettuccine today. It was inspired by the vegan roasted garlic alfredo by Carrots and Flowers but I added my own little twists to it.

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This is a delicious, cruelty-free (100% vegan) dish. Add gluten-free pasta and BOOM – it’s gluten free also. Here is the recipe:

Creamy Sauce Ingredients
  • 2 heads of garlic
  • 1  avocado
  • 1/2 cup of nutritional yeast
  • 1/2 cup of hemp seeds
  • 3/4 cups of water
  • 1/2 cup of olive oil
  • 1/2 lemon to squeeze (or 2 tsp of lemon juice)
  • 10 basil leaves (average size)
  • 1 tsp of salt
  • 1/2 tsp of ground black pepper
Pasta Ingredients
  • 500g of fettuccine
  • 250g of mushrooms
  • 1/2 cup of leeks
  • 1 broccoli head
  • 2 tsp olive oil
  • salt to taste (optional)
  • ground black pepper to taste (optional)
  • Parsley for garnish (optional)

Method

Sauce

  1.  Add all the sauce ingredients (garlic, avocado, nutritional yeast, hemp seeds, water, olive oil, lemon squeeze, basil leaves, salt and pepper) into a blender. Optional: pre-roast garlic with a bit of olive oil.
  2. Blend well.
  3. Turn off the blender and taste test. Add salt & pepper to taste if required and blend again.
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All sauce ingredients in the blender, ready to go

Pasta

  1. Cook fettuccine in a pot of boiling water.
  2. Drain the fettuccine and wash pasta to get rid of that starchiness.  I find this helps untangle some of the pasta stuck together.
  3. Get a large saucepan or a wok and heat 2 tsp of olive oil.
  4. Once the oil is hot add leeks, mushrooms and broccoli. Sauté for 5 minutes. You can pretty much add any vegetable you like here. Try onion for extra flavour.
  5. Add pasta and stir through the vegetables.
  6. Add the pasta sauce and stir through.
  7. Add more salt and pepper to taste (optional)
  8. Serve.
  9. And most importantly, ENJOY!