FULLY RAW VEGAN BASIL PESTO PASTA RECIPE! ???????? #rawvegan #rawveganrecipes #vegan
???? FULLY RAW VEGAN BASIL PESTO PASTA! This recipe is a great pasta alternative that is incredibly SAVORY and DELICIOUS! Enjoy!
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◇ 1/2 cup pine nuts
◇ 3/4 cup olive oil
◇ 1/4 cup water
◇ 1 tsp himalayan salt
◇ 1 tsp black pepper
◇ 1 cup basil
◇ 1/2 lemon (juiced)
◇ 2 zucchinis (spiraled)
◇ Toppings: 10-20 cherry tomatoes (feel free to add whichever other toppings you’d like)
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Pasta with Spinach pesto (Vegan)
Homemade Spinach pasta
with spinach pesto
In a blender, add
-1 cup all-purpose flour
-7 oz baby spinach
And blend until you get a smooth dough.
Form a disc cut it in little pieces and boil them
in salted water for 5 mins.
In the meantime blend
-4 oz baby spinach
-handful fresh basil
-1 clove of garlic
-2 tbsp olive oil
-4 oz tofu, silken or regular
-handful pine nuts or walnuts
-2 tbsp nutritional yeast
-salt to taste
And add to a pan. Add the pasta and some pasta water to it and mix.
Serve hot and enjoy :)
#vegana #ricetta #ricette #veganfood #nudeln #pastarecipes #veganfood #ricettaveloce #veggierecipes #pastarecipe #ricettafacile #ricettavegana #pastalover #veganpasta #veganmeals #vegan #veganfood #veganmealplan #italianvegan #vegancooking #veganpasta #veganrecipe #pesto #pestopasta #pastarecipe #veggiepasta #veganrecipe #vegan #pasta
Creamy Pesto Pasta | Sanjeev Kapoor Khazana
A delicious and filling pasta recipe that is perfect as an evening snack or light dinner.
CREAMY PESTO PASTA
Ingredients
Pesto
1 tbsp grated parmesan cheese
1 tbsp pine nuts
A pinch of crushed black peppercorns
5-6garlic cloves
1cup basil leaves
½ cup olive oil
Salt to taste
White Sauce
2 tbsps butter
2 tbsps refined flour
3 cups hot milk
Pasta
3 cups macaroni pasta, boiled
2 tbsp olive oil
10-12 button mushrooms, sliced
10-12 garlic cloves, chopped
1 tsp red chilli flakes
½ cup corn kernels, boiled
10-12 cherry tomatoes, halved
A pinch of salt
A pinch of crushed peppercorns
2 tbsps grated parmesan cheese
Method
1. For making pesto, combine together grated parmesan cheese, pine nuts, salt, crushed black peppercorns and grind to a fine powder.
2. Add garlic cloves, continue to grind, add basil leaves, olive oil and grind to coarse paste.
3. For making white sauce, heat butter in a non-stick pan, add flour and cook for a minute. Add milk and whisk well so that there are no lumps, cook for 4-5minutes or till it becomesthick. Set aside.
4. For making pasta, heatolive oil in a non-stick pan. Add mushroom andsauté for 4-5minutes.
5. Add garlic andsauté till light brown. Add red chilli flakes, prepared pesto and white sauce, mix well.
6. Add corn, cherry tomatoes, salt, crushed black peppercorn and cooked pasta. Mix well. Cook for a minute and add grated parmesan cheese.
7. Garnish with sprig of basil. And serve immediately.
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PESTO PASTA RECIPE with Zucchini & Eggplant (Aubergine) | Vegan Pasta
A Vegetarian Pasta Dish with eggplant (aubergine), zucchini, black olives and fresh herbs which are smothered in pesto and served with a sprinkle of parmesan.
This delicious vegetarian pasta recipe will be a winner on your dining table. A mix of beautiful ingredients make this vegan pasta one of my favorite pastas ever. This eggplant zucchini pasta was proudly created by me.
#pestopasta #pesto
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VEGETARIAN RIGATONI PASTA RECIPE
INGREDIENTS:
A jar of pesto
1 packet (500g) of Rigatoni
1 nice (medium) size eggplant (aubergine)
2 medium size x zucchini's
¼ onion (chopped finely)
12 Black pitted olives
Fresh Basil (chopped)
1 cup of white wine
Extra virgin olive oil
METHOD:
1. First, get the eggplant. Rest it on a chopping board and cut it in half. Then, cut it in half again, and again. Each slice should then be cut into strips and then even smaller, into cubes.
2. Place all of the eggplant cubes into a saucepan
3. Now, onto your zucchini! Chop off the top and then the bottom, then slice it down the middle. Slice each half again, then again and also into small cubes and place them into the saucepan with your eggplant.
4. Now, prepare your olives by chopping them in half, and again, and into cubes. Put them to the side for later on.
5. Add some water into the saucepan, careful not to fill it too much, but spread it enough to cover your ingredients without drowning them.
6. Place the saucepan with the vegetables on the stove at a medium-high heat for approx. 20 minutes
7. Remember to keep an eye on the vegetables and stir it around every 5 minutes. After 20 minutes, add 3 table spoons of table salt and stir it in.
8. Your eggplant and zucchini should now be cooked. Remove this saucepan from the stove and carefully pour all of the mixture into a strainer over the sink. The vegetables should be placed back into the same saucepan and back onto the stove. Add the finely chopped onions and a drizzle of extra virgin olive oil.
9. Once the onion begins to brown, add some white wine.
10. Now, time to add my favourite herb, fresh Italian basil!
11. The smell that fills your kitchen will be irresistible!
12. Get the olives that you put to the side earlier, add them to your mixture and stir everything together for at least one minute.
13. Now, grab a large pot and fill it with 5 litres of water. Put this on the stove at a high temperature until it boils in preparation for the pasta.
14. By now, your pot filled with water should be boiling. Add a palm full of sea salt to the water and stir. Then check the cooking time on your packet of pasta, pour the pasta in, and set your timer. Be careful not to ignore the time noted on the packet or you might over or under cook the rigatoni.
15. Now back to your pasta sauce! The last ingredient for this mixture is pesto. Pour all the pesto from the jar into the mixture using a tablespoon if you need to.
16. Leave a small amount inside the jar and pour some water into it. Stir this inside the jar and add to the saucepan.
17. Let this simmer on a low heat until your pasta is ready.
18. Once the pasta is cooked, strain it and then add it to your pesto mix and stir carefully and slowly.
E ora si mangia, Vincenzo's Plate...Enjoy!
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EASY Basil Pesto Pasta Recipe | How to make FRESH PESTO!
LEARN HOW TO MAKE A FRESH BASIL PESTO PASTA RECIPE!
LAY HO MA!! My friends recently gifted me with some incredible fresh basil and cherry tomatoes, so I knew I just had to make some amazing basil pesto and tomato pasta. The thing I love about this dish is that it's super easy to put together, especially if you make the pesto ahead of time. Join me in this episode and learn how to make a delicious basil pesto pasta from scratch! Let's begin.
Ingredients:
BASIL PESTO:
3 cups fresh basil leaves
few sprig of parsley
2 pieces of garlic
1/2 tsp pink salt
1/4 cup cashews
pepper
1/2 cup olive oil
BASIL PESTO + TOMATO PASTA:
1/2 cup cherry tomatoes
2 cups dried pasta
drizzle of olive oil
1 green chili pepper
3-4 generous tbsp pesto
salt and pepper to taste
few leaves of basil
Directions:
1. Add the pesto ingredients into a blender and blend on medium high using the tamper if needed
2. Bring a pot of water to boil for the pasta
3. Slice the tomatoes in half
4. When the water comes to a boil, season with a pinch of salt. Then, add in the pasta
5. Stir occasionally and cook the pasta to package instructions
6. Keep 1/4 cup of pasta water and strain out the rest
7. Heat up a sauté pan to medium heat. Drizzle in some olive oil
8. Finely chop the chili pepper. Add in and sauté the pepper and tomatoes for about 1min
9. Add in the pasta followed by 3-4 generous tbsp of pesto. Add in the pasta water and season with salt and pepper
10. Stir for about 1min and plate. Garnish with some fresh basil and serve!
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Can Gordon Ramsay Make a Cheesy Green Pasta in 10 Minutes? | Ramsay in 10
Ramsay in 10 is back and Gordon is cooking up some incredible dishes in just 10 minutes! He's starting the series out with Green Pasta. Delicious, full of vegetables and most importantly, can be done in under 10.
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