Orecchiette with vegetable pesto (vegan)
Simple, creamy pesto made from Mediterranean vegetables with pasta and fresh marjoram – a piece of Italy on your plate. Perfect, if you have no time to cook!
Servings: 4 people
Ingredients
- 320-400 g vegan 'orecchiette' shaped pasta
- ½ onion
- 150 g red or yellow bell pepper
- 100 g eggplant
- 100 g zucchini
- 1 tbsp olive oil extra virgin
- salt and pepper
- 1 garlic clove
- juice of ½ a lemon
- 1 tbsp tomato paste
- 30 g nutritional yeast
- 50 g sunflower seeds
- 3 branches marjoram
Instructions
- Boil the orecchiette in enough salt water according to the package.
- Wash the onion, bell peppers, eggplant and zucchini and cut roughly into big pieces.
- In a pan fry the onions with olive oil for 3 minutes, then add the remaining vegetables, season with salt and pepper and let it roast for 10 minutes, so that everything is browned and cooked. If necessary, you can add some water to the pan to prevent burning.
- Then put the fried vegetables in a blender and add the clove of garlic, lemon juice, tomato paste, nutritional yeast, sunflower seeds and 2 branches of marjoram (only the leaves). Blend everything for 30-60 seconds to create a creamy pesto, but it may still contain a few pieces. Taste the pesto and season with salt and pepper if necessary.
- Drain the orecchiette (keep 200ml of the boiling water) and mix them with the pesto. If you like it creamier and a little runnier, you can add some of the cooking water and stir it in well.
- Serve the orecchiette in Mediterranean vegetable pesto and garnish with a little olive oil and marjoram.
- The pesto will keep in the refrigerator for about 3-4 days.