Spicy Peppadew Pesto Pasta
Allergens: 🥜 Nuts
(if you suffer from allergies, please double check all ingredients before eating)
Servings: 2
Calories:
🖨 Recipe printed from www.easycheesyvegetarian.com
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Ingredients
- ~ 8 medium mushrooms
- 1 tbsp oil
- 200 g pasta
- 60 g drained Peppadew piquante peppers (1/3 of a 400g jar, or ~2/3 cup)
- 2 tbsp pine nuts
- 1 small clove garlic, peeled
- Small bunch fresh basil
- 1 tbsp extra virgin olive oil
- Black pepper
Instructions
- Slice the mushrooms, and toss them in a little oil. Roast at 200°C (Gas Mark 6 / 400°F) for 10-15 minutes, until soft.
- Boil the pasta until al dente.
- Meanwhile, add the drained Peppadew peppers, pine nuts, garlic, basil and extra virgin olive oil to a mini food processor, along with a good pinch of black pepper. Blitz until smooth.
- When the pasta is cooked, drain it, and stir through the pesto. Serve with the roasted mushrooms and more fresh basil.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.