We all have these days, where we just can’t be bothered to cook up a big meal.
It may be time constraints because everything has been running late – including that last meeting of the day & your train home;
it may be that you just had a lazy day and want to round it up with some “lazy” comfort food.
Well, look no further – you’ve come to the right place!
15 min. Vegan Pesto-"Resto" Spaghetti Bowl
For 4 servings you’ll need:
• Salt & Pepper to taste
• 2 medium tomatoes
Enjoy !!!
It may be time constraints because everything has been running late – including that last meeting of the day & your train home;
it may be that you just had a lazy day and want to round it up with some “lazy” comfort food.
Well, look no further – you’ve come to the right place!
Try this Super-Fast, Super-Easy, Super-Versatile and Super-Scrummy pasta dish for a literal “hug-in-a-bowl” feeling.
It makes use of any bits you have in your fridge or pantry – but as usual, don’t be shy to use your creativity!
15 min. Vegan Pesto-"Resto" Spaghetti Bowl
For 4 servings you’ll need:
• 500g of Spaghetti
(or any other pasta you got at hand!)
(or any other pasta you got at hand!)
• 300g fresh Parsley
(or any other fresh herbs such as basil, coriander, chives, dill
– whatever pleases your pallet! You can also mix & match if you like! Just be aware whatever majority of herb you’ll use,
the pesto will taste like – so we recommend using herbs that you’d like to eat in a bigger quantity…)
• 1 clove of Garlic
• 5-7 Tablespoons of oil
(again, any you like & taste you prefer – we used simple vegetable oil!)
• 5 Tablespoons of Nutritional Yeast
(alternatively you could also use a vegan hard-cheese if you have one at hand!)
• Juice of ½ a Lemon• Salt & Pepper to taste
• 2 medium tomatoes
In a big pot, cook the pasta as instructed on the package. While the pasta is cooking, mix the parsley, garlic, 5 spoons of oil,
nutritional yeast (or VE cheese alternative) and lemon juice in a food processor / blender until it becomes
a pesto (salad dressing-like) consistency. Add more oil if you prefer it a little runnier. Add salt & pepper to taste & set aside.
Roughly chop the tomatoes before draining the pasta. Move the pasta back into the empty cooking pot
and add your homemade pesto & chopped tomatoes.
There are many different versions of this pasta and you can add any kind of fridge or cupboard staples
such as tinned (drained) beans / chickpeas / peas / sweetcorn / carrots etc., no-need-to-cook veggies like fresh chopped carrots,
onions, spinach, courgettes, peppers etc., or add spices like fresh chili & smoked paprika powder to your pesto mix…
Endless possibilities!
Enjoy !!!
🍃 NAMASTE 🍃
with lots of love & light from your
Natural Vegan Gypsy
Natural Vegan Gypsy