Eggplant and Broccoli pasta with kale pesto – Vegan

This meal is ridiculously easy to whip up but tastes fancy! If you don’t like coriander, replace with basil. I also thought you could only make pesto with expensive pine nuts but almonds are tastier in my opinion! 

Ingredients: 

Pesto

  • small handful of kale
  • a handful of coriander 
  • 2 tablespoon nutritional yeast 
  • 2 cloves garlic 
  • 1/3 cup toasted almonds*
  • coconut milk 
  • Squeeze of lime or lemon (optional)

*I use slivered almonds and toast by putting in a pan over heat for a few minutes until they are lightly browned. 

Pasta

Method:

In a pan with some oil, sauté the onion then fry the cubed eggplant and chopped broccoli. Cook the pasta in a pot of hot water with a little salt and oil. 

In a blender or Magic Bullet, throw in all the pesto ingredients. Add more coconut milk to smooth it out to a consistency you want. 

Stir the pesto through the pasta with the cooked eggplant and broccoli. Top with coriander, Angel Foods parmesan and some extra toasted almonds if you’re feeling fancy.

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