Ready in: 35 minutes
Prep time: 15 minutes
Cooking time: 20 minutes
We all love a good basil pesto, but sometimes you just can’t get that fresh, vibrant basil required. Whether it’s the wrong season, or your greengrocer is out of stock, if that sweet smelling star of your dish isn’t available then your not-so-basil pesto is going to severely disappoint.
So, what’s the alternative? When you’ve got that pesto craving but are all out of basil, this recipe is your meal time saviour.
A perfect seasonal pesto, this dish has a rich depth of flavour courtesy of the cashews, nutritional yeast, lemon and olive oil. It’s creamy, like any good pesto, thanks to the blanched broccoli and peas and topped off with a delicious sunflower seed crumb for the extra yum-factor!
Planet-friendly and time-friendly, our vegan winter pesto pasta with sunflower crumb is sure to become your next dinner time favourite. With minimal cooking and preparation, it’s easy enough to throw together after a long day’s work, but so tasty that you won’t feel you’ve slacked off in the kitchen and have to put up with a second-grade ‘lazy meal’.
To prepare, simply blanch the broccoli and peas before pulsing them in a food processor along with the garlic, lemon juice and nutritional yeast. Pulse again with the cashews and a couple tablespoons of olive oil before adding in the remaining olive oil while the food processor is running. It only takes a couple minutes total for that creamy, green goodness to come together.
The sunflower seed crumb is simpler again. Toast the seeds on medium-high heat for four to five minutes before processing with coconut oil, nutritional yeast and salt. Four ingredients, five minutes and one hell of a tasty topping that takes your simple pesto pasta to the next level.
For the cheese addicts out there, which, let’s be honest, we all are from time to time, you can top the entire dish with vegan cheese for extra cheesy, melty goodness.
Want your next meal to be easier still? The allplants team take all the hassles out of cooking by preparing and packaging plenty of amazing recipes like this and delivering them right to your home.
- 1 head broccoli, chopped into florets
- 1 cup frozen peas
- 1 clove garlic, finely chopped
- Juice 1 lemon
- 1 tbsp nutritional yeast
- ¼ tsp salt
- ¼ cup cashews
- ¼ tsp salt
- ¼ cup olive oil
- Pepper to taste
Sunflower Seed Topping
- 1 cup sunflower seeds
- 1 tbsp coconut oil
- 1 tbsp nutritional yeast
- ¼ salt
- 500 grams tagliatelle (or any pasta of choice)
- Vegan cheese (optional)
To Make the Pesto
- Start off by blanching the broccoli and peas for the pesto. To do this, bring a pot of water to a boil. Drop the broccoli and peas in, and cook for 1 minute. Remove from water and drain.
- Transfer the broccoli and peas to a food processor, along with garlic, lemon juice and nutritional yeast. Pulse to combine.
- Add in the cashews, salt and a couple tablespoons of olive oil. Pulse again.
- While the food processor is running, pour in the remaining olive oil, until the pesto comes together (1 minute or so).
- Taste for salt and pepper.
To Make the Sunflower Seed Crumb
- Toast the sunflower seeds in a pan over medium-high heat for 4-5 minutes, stirring often to ensure all sides are browning.
- Remove from heat.
- Add to a clean food processor (i.e., not into the pesto) with the coconut oil, nutritional yeast and salt and pulse until crumbly.
- Bring a large pot of water to a boil. Salt it generously, and once boiling add in your 500g of pasta.
- Cook for instructed time. Before draining the pasta, reserve ½ cup of the cooking water.
- Transfer the drained pasta back into your pot, and add in the pesto and a couple tablespoons of the reserved pasta-cooking water. Stir to combine, adding in a couple extra tablespoons of cooking water if your pasta is looking stiff.
- Serve pasta topped with sunflower seed crumb, and vegan cheese if using.
Don’t Have Time to Cook?
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If shopping, preparing and cooking isn’t something you have the time (or the inclination) for, we’re here to help.
With just a few clicks, you can order delicious plant-based meals from the allplants website.