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Pasta in a Creamy Basil Sauce

Heena Modi

Vegan pasta

Serve with the basil sauce on top of the pasta for something a bit different!

300 grams of uncooked pasta
1-2 teaspoons of olive oil
1 chopped orange pepper
1 chopped yellow pepper
1 small can of sweetcorn
2 chopped tomatoes
1 cup of fresh edamame beans
For the vegan basil cream:
1 cup of fresh basil
1 small avocado
1/4 cup of fresh lemon juice
2 tablespoons of water
2 tablespoons of olive oil
1 teaspoon of salt
Black pepper to taste
Chilli flakes to taste

This recipe serves 4 to 6 people

Boil a large pot of water and add the pasta until it’s a little undercooked
Heat the olive oil and add the chopped peppers and courgette
Cook for 10 minutes
Put the basil, water, olive oil, lemon juice, avocado, salt, black pepper, and chilli flakes in a blender and create the cream
Before the vegetables are fully cooked, add the chopped tomatoes, pasta and beans
Cook for about 5 minutes
Add the basil cream and stir
Add salt, pepper, and chilli flakes to taste
Garnish with basil leaves

Adapted from Oh She Glows

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