Basil & Walnut Pesto Fettuccine with Roast Tomatoes & Pumpkin
2 cups Cherry tomatoes
4 cups basil leaves
2 cloves Garlic
¼ cup Walnuts
Juice of 1 Lemon
¼ cup Nutritional Yeast
375g whole wheat fettuccine or spaghetti
Preheat oven to 400°F/200°C.
Cut ½ a pumpkin into 2cm cubes. Cut the cherry tomatoes in half. Place the pumpkin and tomatoes on a sheet of baking paper on a baking tray. Roast for 25 minutes or until tender.
Meanwhile, place 4 cups of basil leaves, 2 garlic cloves, ¼ cup of walnuts, juice of 1 lemon, ¼ cup of nutritional yeast and ¼ cup of water into a blender. Pulse to a rough but smooth paste.
Place a large pot of water on a high heat and bring to the boil. Add 375g of spaghetti to the pot of boiling water and boil for about 10 minutes until al dente. Drain and return spaghetti to the pot.
Roughly squash the tomatoes using the back of a spoon. Add tomatoes, pumpkin and pesto to spaghetti. Season with salt and pepper to taste and mix well.
Divide the pasta between 4 bowls and serve.
Grab your FREE 5-day Meal Plan to help you kickstart your whole food plant based journey. We’ve prepared a special whole food plant based meal plan for you. It’s filled with:
-5 delicious, quick and easy to prepare weeknight meals. -Cooking tutorial videos for every dish that help make learning a recipe super easy. -Shopping and prep lists to save you time and money and help you get the meals on the table super fast. -A Meal Plan at a glance sheet to print and put on your fridge as a daily reminder of what’s for dinner each night. -A link to plant based nutrition video from plant based doctor to help you understand the why as well as the how of eating a whole food plant based diet.
Click the button below to gain download access.