Looking for a simple and INCREDIBLY flavoursome pesto pasta recipe?

Then you have honestly found it right here!

This recipe uses rocket to make a delicious sauce, as well as including tasty roast vegetables that’ll take your pesto pasta game to the next level

You will never settle for boring pesto pastas ever again after this delicious recipe!

INGREDIENTS

Rocket & Roast Veggie Pesto:

• 1 punnet cherry tomatoes

• 1 zucchini, diced

• Olive oil

• Salt

• 250g penne pasta

• 2 cups mushrooms, quartered

• 1 tsp dried fennel seeds

• 1 tsp dried basil

• 1 tsp dried oregano

• 1 garlic clove, minced

• 1 tbsp soy sauce

• 1 tbsp maple syrup

• 1 tbsp lemon juice

  Rocket Pesto Sauce:

• 3 cups rocket

• ½ cup walnuts

• 3 tbsp nutritional yeast

• 2 garlic cloves

• 2 tbsp lemon juice

• ½ cup vegetable stock

• Salt & pepper

  Cashew Cream:

• ½ cup cashews

• ¾ cup warm water

METHOD

• Preheat oven to 200c

• Toss cherry tomatoes & zucchini with olive oil and salt and place on oven tray. Bake for about 20-30mins

• Cook pasta as per instructions

• Heat oil in a fry pan. Add mushroom and cook for 5 mins.

• Add fennel, basil, oregano, garlic, soy sauce, maple syrup and lemon juice. Cook, stirring for about 5 mins.

• Place rocket, walnuts, nutritional yeast in a blender and blend until finely chopped. Add garlic, lemon juice, vegetable stock, salt and pepper.

• Blitz cashews and water for 3-5mins until creamy

• Combine all components together in a large bowl. Add more salt and olive oil if required