You will honestly not miss the cheese with this recipe! The plant-based mushroom pesto really holds its own and is bursting with flavour, hence why I haven’t added much else... it really doesn’t need it. I do however love to sprinkle sesame seeds on top - they aren’t strong in flavour but are super high in iron so an easy way to get your daily dose. Best eaten on the day it’s made.
Serves 5
+ vegetarian
+ dairy free
+ egg free
+ gluten free (option)
+ nut free
+ soy free
Ingredients
Brown onion, peeled and halved
Garlic cloves, peeled
Olive oil
Swiss brown mushrooms, roughly chopped
Balsamic vinegar
Fine salt
Large spiral pasta
Frozen peas
Spring onions, thinly sliced
Flat-leaf parsley, finely chopped
Method
This recipe can be found on page 27 of our delicious cookbook for Thermomix machines; I Can't Believe it's Vegan. If you don't already have this one in your collection, you can check it out here...
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