Vegan Pesto & Mushroom Tagliatelle

Who knew pesto was this easy to make? I genuinely thought it would be so hard to make my own pesto at home, apparently not! The best thing about this was not only the fact it was vegan but the fact that it was probably the freshest pesto I had ever tasted!

i had originally planned to make a cauliflower pasta sauce for this evening but thanks to Aldi’s amazing fresh produce my cauliflower didn’t make it to the day I needed to use it for and decided to rot from the inside out. I was stumped as to what we could have for dinner instead but this is what we came up with.

Pesto & Mushroom tagliatelle.

Just like my spicy potato and sausages it is not the most aesthetically pleasing meal, but just from looking at the picture you can smell the freshness, right?

To whip up your own all you need is:

Dried tagliatelle (remember some fresh pastas are not suitable for Vegans)

2 x Handful of spinach

2 X Handful of Cashews

1 x Handful of Mushrooms

2 x splashes of olive oil

1 x splash of almond milk (or any dairy alternative)

2 x Garlic Cloves

Place your tagliatelle on to boil, whilst it is cooking place some mushrooms into a frying pan and fry to your preference. Meanwhile chuck your spinach, cashews, Garlic along with two big splashes of olive oil and a smaller dash of Almond milk into a bowl. Once all your ingredients are in the bowl blend with a hand blender until a paste is formed if you want your sauce more creamier then add some more almond milk to your tasting.

Once your pasta is cooked, drain it mix in the mushrooms and pesto sauce. You can reheat this on a saucepan if you wish or you can serve the pesto cold, that bit is completely up to you.

And voila, there you have it – Pesto & Mushroom tagliatelle, how simple was that?

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