This roasted courgette pesto pasta is vegan and full of healthy, tasty ingredients. Putting the courgettes in the oven gives them more flavor, and the homemade pesto gives the dish a bright and fresh look. This meal is perfect for any event because it's filling and comforting.
Ingredients: 2 medium courgettes, sliced. 200g pasta of choice. 1/2 cup fresh basil leaves. 2 cloves garlic. 1/4 cup pine nuts. 2 tbsp nutritional yeast. 3 tbsp olive oil. Salt and pepper to taste.
Instructions: Warm the oven up to 390F 200C. On a baking sheet, mix sliced courgettes with 1 tablespoon of olive oil, salt, and pepper. Put it in the oven for 20 minutes or until it's soft and slightly browned. Follow the directions on the package to cook the pasta until it is al dente. Put the garlic, pine nuts, nutritional yeast, salt, pepper, and the rest of the olive oil into a food processor. Blend until smooth. If you need to, add a little water to get the consistency you want. Toss cooked pasta, roasted zucchini, and pesto in a large bowl until everything is well mixed. Serve hot, and if you want, top with more basil leaves.
Prep Time: 15 minutes
Cook Time: 25 minutes
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