Vegan Basil & Walnut Pesto Fettuccini with Roast Tomatoes & Pumpkin

Basil & Walnut Pesto Fettuccine with Roast Tomatoes & Pumpkin

Basil & Walnut Pesto Fettuccine with Roast Tomatoes & Pumpkin

(Serves 4)


½ 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.

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