Pasta e Basta
Pasta is such a comfort food to me. Whenever I need that extra something on my plate it is usually pasta. It is easy, it is quick and nothing has beaten that comfort level of a bowl full of pasta for me.
And I have to say it makes a really quick and wonderful vegan dinner option. Whenever you’re in a hurry, this one takes less time than a freezer pizza. I am not a fan of freezer-ready-made-anything, so this one is a super great alternative.
Traditionally served with tomato sauce, I love this quick pesto version. Especially in summer when all those fresh herbs cannot seem to stop growing it’s a great way to use them all and turn them into a healthy and super nutritious meal. Like this super quick and easy pasta with fresh basil, sage and pine nuts. Enjoy it.
The best weekday lunch/dinner option with this one.
- 300 g Pasta - check the label for gluten-free and vegan
- 30 g fresh basil ⎪for the pesto
- 5 tbsp good quality olive oil ⎪for the pesto
- 2 tbsp nutritional yeast ⎪for the pesto
- 1 tbsp pine nuts ⎪for the pesto
- 1 tbsp lemon juice ⎪for the pesto
- salt to taste ⎪for the pesto
- 3 stalks fresh sage
- 5 stalks fresh thyme
- 1 tbsp pine nuts
- 20 black pitted olives, optional
- 1 tbsp good quality olive oil
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Cook the pasta as said on the package.
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In a small blender blend together all the ingredients for the pesto.
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Add salt to your taste. Set aside.
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Drain the pasta. Set aside.
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Remove the leaves from the sage and thyme stems.
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Heat up a pan with 1 tbsp olive oil.
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Add pine nuts as well as the fresh herb leaves.
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Fry for a minutes until the pine nuts turn golden. Add pasta and olives.
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Turn off heat, stir in the pesto and transfer to two bowls or plates and garnish as you wish. Enjoy.
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Don't forget to #therawberryeats over on instagram if you remake this one. I'd love to see your recreations. 😃
Easy as that and you have yourself a super quick vegan meal.
I cannot wait to see your recreations!
Have a wonderful day,
Marie 🍴
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