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Vegan Pesto Pasta

Please welcome founder, creator and vegan foodie of ‘Pretty Things, Delicious Eats’ – Caley Mogg.

Caley will be sharing her vegan-findings, recipes and little tips with us along her journey of veganism and Zero Waste.

 

So Who Is Caley?

I have always been a huge animal lover, so the transition to becoming a vegetarian
was very easy for me. I decided to become vegan a year and a half after becoming vegetarian. This was mainly due to all the
incredible health benefits that come with a vegan diet. I was following so many
amazing vegans on social media and I just took the leap. And it was so easy. And I
have not looked back since that day. My life is so much richer now and I am so happy
with my decision.

 

 

For her debut recipe with The Refillery she has shared a very VERY tasty Pesto Pasta that we think you will LOVE.

Pesto Pasta
Ingredients:
• 1 handful fresh basil
• 1 tbsp dried basil
• ½ cup Violife vegan Parmesan cheese (or any vegan Parmesan cheese)
• ¼ cup olive oil
• ¼ cup pine nuts
• 1 tbsp fresh garlic
• 150g coconut cream
Method:
Add all ingredients to a blender and blend. If you do not have a high-speed blender,
add a splash of water to help the ingredients blend well.
Serve over freshly cooked penne pasta  [All pasta’s at The Refillery are Vegan] and add toppings of your choice – sundried
tomatoes work well.

This makes 4 servings of pesto sauce.

Follow Caley’s Vegan journey on Insta here

2020-02-25T12:33:17+02:00