Pesto pasta is incredible (one of Henry’s favourite meals ever in fact), and this roasted courgette pesto is extra special. Roasting the courgettes and blending them into the pesto adds a really nice depth of flavour and a really moreish, creamy texture. Plus, the sharp, zingyness of the tomatoes on top compliment it perfectly!
This dish is perfect for a really quick lunch or dinner as it’s so easy to throw together. Trust us, your tastebuds will be impressed. Also, we have WAY more quick, easy lunch & dinner recipes lined up so keep your eyes peeled!
3 courgettes (approx 500g)
200g cherry tomatoes
4 cloves garlic
100g toasted pine nuts
2 tbsp nutritional yeast
60ml extra virgin olive oil
Salt & pepper
Cut the courgettes at an angle into ½ cm slices | Place the courgette slices on a baking tray, drizzle with olive oil, season with salt and pepper, place the tray in the oven and roast for 20 minutes | Add the tomatoes and garlic to the small roasting tray, drizzle with a little olive oil, season with salt and pepper and roast for 12-15 minutes
Squeeze the lemon juice into a food processor | Add the basil, pine nuts, nutritional yeast and extra virgin olive oil and pulse into textured paste
Put the saucepan on the stove, fill with boiling water, add a big pinch of salt and turn the heat up | Add the spaghetti to the pan and cook according to the packet instructions
Take the tray out of the oven and transfer ⅔’s of the courgette to the food processor | Remove the roasted garlic from the skins and place the cloves in the food processor | Blitz thoroughly into a sauce | Taste and season to perfection
Drain the pasta with a colander and quickly transfer the pasta into the saucepan | Pour the sauce over the pasta and stir to coat | Transfer the pasta to serving bowls | Dress with the roasted cherry tomatoes, courgettes and rocket | Garnish with a little balsamic vinegar, a sprinkling of nutritional yeast and serve immediately
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