Roasted Courgette Pesto Pasta (Quick, Easy, Vegan Recipe)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats while sunflower seeds are more budget-friendly.

Cut the courgettes at an angle into ½ cm slices.

Place the courgette slices on a baking tray, drizzle with olive oil, season with salt and pepper, place the tray in the oven and roast for 20 minutes.

Add the tomatoes and garlic to a small roasting tray, drizzle with a little olive oil, season with salt and pepper and roast for 12-15 minutes.

Squeeze the lemon juice into a food processor.

Add the basil, pine nuts, nutritional yeast and extra virgin olive oil and pulse into a textured paste.

Put a saucepan on the stove, fill with boiling water, add a big pinch of salt and turn the heat up.

Add the spaghetti to the pan and cook according to the packet instructions.

Take the tray out of the oven and transfer ⅔’s of the courgette to the food processor.

Remove the roasted garlic from the skins and place the cloves in the food processor.

Blitz thoroughly into a sauce and taste to season to perfection.

Drain the pasta with a colander and quickly transfer the pasta into the saucepan.

Pour the sauce over the pasta and stir to coat.

Transfer the pasta to serving bowls and dress with the roasted cherry tomatoes, courgettes and rocket.

Garnish with a little balsamic vinegar and a sprinkling of nutritional yeast, then serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens