For a while there, I had a thought that this blog was going too far down the recipe rabbit hole, which might not be what y’all want. Surprisingly those ideas have been quashed due to the feedback I’ve received so far in my first reader survey. Recipes you want – recipes you shall get.
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This colourful dish was inspired by an episode of Ben’s Menu, where he whipped up a pea and mint pasta bowl. Ben is on TV when I’m getting ready for work and I love how passionate he is about his local Tasmanian produce. He’s also got some super handy kitchen tips which I find quite helpful.
Anyhoo, I adapted Ben’s dish, making a cheese-free spaghetti version for a family lunch. With two vegans at the table it was a big hit and the gorgeous different coloured cherry tomatoes made it look great, too. The pea and mint pesto comes in really handy if you make a big batch – you can use some as a dip or base for your homemade pizza.
- 500g spaghetti
- 350g cherry tomatoes
- 500g frozen peas
- 1 large bunch fresh mint leaves
- 200g raw almonds
- ¼ cup nutritional yeast
- Garlic infused olive oil
- Salt and pepper
- Preheat the oven to 200°C.
- To a pot of boiling water add the peas. When cooked, add ¾ of the peas to a food processor along with the mint, almonds, nutritional yeast, olive oil, salt and pepper. Blitz until smooth, tasting as you go to determine if you need more nutritional yeast, oil or seasoning.
- Cook the spaghetti as per the instructions on the pack. When cooked, strain and add back to the pot.
- In a small baking tray add the cherry tomatoes and lightly cover with olive oil, salt and pepper. Roast for 10 minutes.
- In the pot of spaghetti, mix in a good quantity of pesto and the remaining cooked peas, ensuring the spaghetti is thoroughly coated. Pour in the baked tomato liquid and serve with cherry tomatoes on top.
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