Vegan Pesto Pasta
This quick and easy Pesto Pasta is a bit of a cheat, because the pesto comes out of a jar! Although it's fairly easy to make your own pesto, it's actually cheaper to get a jar, and Sacla now have a Free From basil pesto that uses tofu instead of cheese and has a reduced amount of extra virgin olive oil. Personally, I like to add the oil back into it for flavour, but it will still taste pretty great without it.
| Servings | Prep Time |
| 2 people | 5 minutes |
| Cook Time |
| 15 minutes |
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This quick and easy Pesto Pasta is a bit of a cheat, because the pesto comes out of a jar! Although it's fairly easy to make your own pesto, it's actually cheaper to get a jar, and Sacla now have a Free From basil pesto that uses tofu instead of cheese and has a reduced amount of extra virgin olive oil. Personally, I like to add the oil back into it for flavour, but it will still taste pretty great without it.
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Ingredients
- 200 g dried pasta I used rigatoni
- 500 g courgette sliced into cm thick strips
- 3-4 Tbsp vegan-friendly pesto I used Sacla Free From basil pesto which is suitable for vegans
- 2 Tbsp extra virgin olive oil
Servings: people
Instructions
- Cook the pasta according to the package instructions; usually 10-12 minutes.
- While the pasta cooks, griddle the pieces of courgette for about 10 minutes, turning occasionally until both sides are seared nicely and the pieces have softened.
- In a separate pan, heat 3-4 Tbsp pesto and add a splash of the pasta water. Add the courgettes and drained pasta and coat well in the sauce. Serve and enjoy!