Vegan Pesto Pasta/Risotto
Description
A creamy vegan pesto pasta or risotto made with fresh basil, toasted pine nuts, cashews, and sautéed bell peppers. The sauce is fresh, nutty, and slightly spicy, with a touch of date palm jaggery to balance the flavors.
Ingredients
- 1 1/2 cups dry pasta or 2/3 cup rice
- Water, for cooking
- 1/2 teaspoon salt, for cooking the pasta or rice
- 1 1/2 cups loosely packed fresh basil leaves
- 2 tablespoons olive oil
- 3 tablespoons pine nuts, toasted
- 1/2 small green chili
- 1/4 cup raw cashew halves
- 1 cup water
- 1/2 green bell pepper, julienned
- 1/2 red bell pepper, julienned
- 2 teaspoons olive oil, for sautéing
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/8 teaspoon black pepper
- 1/4 teaspoon chili flakes
- 1/4 teaspoon green chili paste
- 1/4 teaspoon salt, or to taste
- 1/2 teaspoon date palm jaggery, or to taste
Directions
- If using pasta, cook it in salted water until al dente, then drain and set aside. If using rice, rinse it well and soak it in water for 30 minutes before cooking.
- Cook the soaked rice until tender, then set aside.
- Add the fresh basil, 2 tablespoons olive oil, toasted pine nuts, green chili, cashews, and water to a blender.
- Blend until smooth and creamy.
- Heat 2 teaspoons olive oil in a wide pan over medium-high heat.
- Add the red and green bell peppers and sauté for 3–4 minutes, until lightly cooked but still slightly crisp.
- Reduce the heat to medium and add the pesto sauce.
- Add the oregano, dried basil, black pepper, chili flakes, green chili paste, salt, and date palm jaggery.
- Stir well and cook gently for 2–3 minutes.
- Add the cooked pasta or rice and toss until evenly coated in the pesto sauce.
- Cook for another 1–2 minutes, adding a splash of water if the sauce becomes too thick.
- Taste and adjust the salt, spice, or sweetness as needed.
- Serve hot.