Recipe: Pasta in a creamy basil sauce within 30 minutes
I made this delicious pasta dish for a group who came over for dinner and it went down a treat. :)
This recipe serves 4 to 6 people.
Ingredients for the pasta
• 300 grams of uncooked pasta
• 1 teaspoon of olive oil
• 1 orange pepper – chopped into thin 2 cm slices
• 1 yellow pepper – chopped into thin 2 cm slices
• 1 chopped courgette – diced
• 2 tomatoes – diced
• 1 cup of fresh edamame beans
• 1 tablespoon of salt
Ingredients for the vegan basil cream
• 1 cup of fresh basil
• 1 small avocado
• 1/4 of a cup of fresh lemon juice
• 2 tablespoons of water
• 2 tablespoons of olive oil
• 3/4 of a teaspoon of salt
• black pepper to taste
• chilli flakes to taste
How to make pasta in a vegan creamy basil sauce
1. Boil a large pot of water, add the pasta when it's boiled, stir, add 1 tablespoon of salt and stir again
2. Cook the pasta on a high heat for 5 minutes - it will be a little undercooked and set aside
3. Put the olive oil in a pan and let it heat up a little
4. Add the peppers and courgette and let it cook for 7 minutes
5. Put the basil, water, olive oil, lemon juice, avocado, salt, black pepper, and chilli flakes in a blender to create the cream – set this aside
6. Before the vegetables are fully cooked, add the tomatoes, pasta and edamame beans and cook for 5 minutes
7. Add the basil cream and stir
8. Add salt, pepper, and chilli flakes if needed
9. Put this in a bowl, garnish with basil leaves and enjoy
As in one of the photos above, skip step 6 and add the basil cream on top of the pasta just before you serve.
Use spaghetti instead of pasta.
Use different vegetables e.g. sweetcorn.
We made this for about 20 people in November 2014. The group who were in charge of cooking, decided to put the basil sauce on top of the pasta just before serving it, rather than, mixing it in to the pasta. It was lovely! So the next time I made it, I did the same. I also swapped the penne for spaghetti and replaced the courgette with sweetcorn. You can see photos of this at the top of the recipe.
Adapted from Oh She Glows