Green spinach pesto linguine
This quick and easy plant-based pasta is perfect for sharing.
Recipe by Lauren Leyva
This fabulous green recipe was provided by Lauren Leyva (@laurenleyva).
Lauren says: ‘This stunning green spinach pesto linguine is low cost, low waste and perfect for sharing at your Big Lunch!’
Ingredients
Serves 4
- 350g dried linguine
- 2 big handfuls of spinach
- Handful of fresh basil (4-5 large, leafy sprigs)
- 2 garlic cloves
- Salt & pepper
- 100g vegan parmesan/hard cheese
- 200g/ml of vegan crème fraiche/soft “cheese”
- Handful of fresh parsley
- 2 lemons
- 2 tbsp walnuts
Method
Takes 30 minutes
Step 1
Add linguine to a large saucepan and add boiling water to fill the saucepan. Bring to the boil and simmer for 12-15 mins until cooked, pushing the dried parts underneath when you’re able to.
Step 2
Zest the lemons. Peel the garlic cloves.
Step 3
In a blender, add the vegan crème fraiche/soft “cheese”, the garlic cloves, spinach, fresh basil, half the lemon zest, vegan parmesan, the juice of 1 lemon. Season with some salt & pepper. Blend until smooth.
Step 4
Add the green sauce mixture to a frying pan and simmer on low heat for 5-6 minutes.
Step 5
When the pasta is cooked, drain well and add to the green sauce. Toss well to cover the pasta and serve up in a big sharing dish for your friends and neighbours to help themselves.
Step 6
Use any leftover lemon zest, chopped parsley and chopped walnuts as a garnish.
There’s still time to hold a Big Lunch
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We can’t wait to see where your Big Lunch might take you!
