Today, learn how to make a light, 100% vegan and nutritious carrot pasta mixed with nuts, kale, parsley and basil pesto.
Besides being a beautiful culinary arts creation, this dish is also healthy and delicious.
Carrot pasta with Basil pesto
Recipe by Adriana
4 medium carrots, peeled
2 Tbsp. extra-virgin olive oil
2 Tbsp. Kale-Parsley-Basil pesto
Pinches of salt and pepper to taste
Cashews or Pine nuts, toasted
Vegan Cheese (Optional)
Basil and parsley leaves, finely chopped
Fill a large pan with water and place on high heat. Then, shave the carrots with a vegetable peeler. When the water comes to a rolling boil, add the carrots and cook for a couple minutes (do not exceed 5 minutes). They should be softened but not breaking apart. Drain the water.
In a small saucepan, on low-medium heat, warm the olive oil and stir in the pesto. Add salt and pepper and continue stirring until the mixture is hot. Taste and adjust seasoning if necessary.
Mix the carrots with the pesto sauce. Divide between plates and garnish with the pine nuts or cashews, vegan cheese, parsley and basil.
Kale, Parsley and Basil Pesto
2 cups combined kale stems, basil and parsley
1/2 cup grated vegan cheese (optional)
1/2 cup toasted pine nuts or cashews
1 large clove of garlic
1 Tbsp. extra-virgin olive oil
Salt, to taste
Combine kale, basil, parsley, nuts, vegan cheese, and garlic in a food processor and pulse several times to finely chop. Transfer mixture to a small bowl and stir in olive oil. Add salt to taste.