Vegan Roasted Courgette Pesto Pasta Bosh TV

Roasted Courgette Pesto Pasta

  • Simple
  • 0:35 m
  • 9 ingredients

You've had pesto pasta before but you've never had this one. It's healthy and outrageously tasty. One for your frequent recipe repertoire, for sure!

Serves: 4

Ingredients

For the recipe

  • 2 tbsp Nooch
  • 2 large courgettes
  • Juice of 1 lemon
  • 4 garlic cloves
  • 60g basil
  • 100g pine nuts
  • 500g spaghetti
  • 50g rocket
  • balsamic vinegar
  • Salt & pepper to taste
  • olive oil - for roasting

Before you start

Preheat oven to 220°C | Small frying pan | 1 large baking sheet | Food processor | Large saucepan | Kettle boiled

Step 1

Prepare the courgettes

  • Cut the courgettes at an angle into ½ cm slices
  • Place the courgette slices and garlic cloves a baking tray, drizzle with olive oil, season with salt and pepper, place the tray in the oven and roast for 30 minutes
  • Remove the garlic cloves after 15 minutes

Ingredients

  • 2 large courgettes
  • 4 garlic cloves
  • Salt & pepper to taste
  • olive oil - for roasting

Step 2

Cook the pasta

  • Put the saucepan on the stove, fill with boiling water from the kettle, add a big pinch of salt and turn the heat up
  • Add the spaghetti to the pan and cook according to the packet instructions (usually 9-11 minutes)

Ingredients

  • 500g spaghetti

Step 3

Make the courgette pesto

  • Remove the skins from the garlic cloves
  • Toast the pine nuts in a dry frying pan over a high heat until golden
  • Halve the lemon and squeeze the juice into the food processor
  • Rip the basil leaves from the stems, place the leaves in the food processor (saving a few for garnish) and discard the stems
  • Add the pine nuts (saving a few for garnish), nutritional yeast, extra virgin olive oil, garlic cloves to the food processor
  • Take the tray out of the oven and transfer the courgette to the food processor
  • Blitz thoroughly into a sauce
  • Taste and season to perfection with salt and pepper

Ingredients

  • 2 tbsp Nooch
  • Juice of 1 lemon
  • 60g basil
  • 100g pine nuts

Step 4

Finish the dish and serve 

  • Drain the pasta with a colander and quickly transfer the pasta into the saucepan
  • Pour the sauce over the pasta and stir to coat
  • Use tongs to transfer the pasta to serving bowls
  • Dress the pasta with rocket
  • Drizzle over a little balsamic vinegar, season with salt, pepper and the saved pine nuts and basil leaves and serve immediately

Ingredients

  • 50g rocket
  • balsamic vinegar