Strawberry and Rhubarb season has just started so I thought I would make a slightly healthier twist on a crumble using them. The classic combination of the tart rhubarb and sweet strawberries and crumble works so well. This summery combination reminds me of picking fruit […]
Pesto pasta is one of my favourite meals to make for lunch and mid-week meals because it’s so easy to whip up in a food processor and I like to use brown rice pasta which cooks in 5-10 minutes. I love making pesto so much that this is the second recipe for it on the blog! I really love how creamy the avocado makes the pesto without having to add lots of oil. In this version, I also decided to use cashews because they are much cheaper than pine nuts but you can really use any nut you want. There are honestly so many flavour combination using different nuts and herbs!
The pesto can be kept in the fridge for a few days and I have easy heard that some people like to freeze their pesto into little ice cubes for then heat them up for an even quicker meal! I also find that the pasta makes a great lunch because you don’t need to heat it up and it travels well. I really hope you love the recipe as much as I do.
- 4 cups (400g) pasta (I used brown rice fusilli)
- 1 large avocado (about 170g)
- ½ cup (15g) basil leaves
- ½ cup (70g) cashews
- Juice of 1 lemon
- 2 Tbsp nutritional yeast
- 1 garlic clove
- Salt and pepper to season
- Toppings (optional)
- Hemp seeds
- Cherry tomatoes
- Heat a pan of water over high heat until it starts to boil.
- Once boiling add 400g brown rice pasta into the post with a little bit of salt.
- Cook the pasta according to the package instructions. Mine only took about 8 minutes.
- Meanwhile cut the avocado in half and scoop out the flesh into a food processor.
- Add the basil, cashews, juice of one lemon, nutritional yeast, a garlic clove and a little bit of salt and pepper.
- Blend for a couple minutes until completely smooth.
- Once the pasta is done drain off the water and place it back in the pan.
- Pour the pesto over the pasta and mix until everything is evenly combined.
- Serve topped with cherry tomatoes and a sprinkle of hemp seeds.
If you make the recipe please use the hashtag #eatplantifully, #theplantifulbrunette and tag me in it!
Last week I was experimenting with different chocolate smoothie bowls using different ingredients like sweet potato, courgette and avocado and I realised that I haven’t even shared my favourite go-to chocolate smoothie bowl on my blog! I have featured it several times on my page but […]
This is actually the first time I have made my own salad dressing. Before that, I honestly thought it was going to be really hard to do and the oil would separate from the rest of the dressing and just end up being really gross, but I was wrong! You literally just add all the ingredients into the jar and shake it up and you have salad dressing! For a vegan option you could use agave but I’m not really a big fan of that due to the high fructose content but if that’s what you like then for it. I’m planning on posting more salad dressings like this and also dreamy cashew and seed base dressings as well with a salad or bowl recipe to go along with them as I have done with this one because I think many people are still under the impression that salads are just a bowl of leaves and are so boring but it doesn’t have to be that way! So stay tuned for those recipes coming up over the spring and summer months.
- 2 Tbsp (30ml) honey
- 1 Tbsp apple cider vinegar
- 1 Tbsp (15ml) dijon mustard
- 1 Tbsp (15ml) whole grain mustard
- ⅓ cup (80ml) olive oil
- Salt and pepper to season
- Add all of the ingredients in a jar with a lid.
- Place the lid on the jar and make sure its secured tightly
- Shake the jar until everything is well combined.
- Enjoy over salads and veggie bowls such as the spring nourish bowl linked in this post.
- Place any leftover in the fridge and use within 4-5 days.
If you make the recipe please use the hashtags #eatplantifully #theplantifulbrunette and tag me in it!