Heena Modi
Serve with the basil sauce on top of the pasta for something a bit different!
This recipe serves 4 to 6 people
300g uncooked pasta
1-2 tsp olive oil
1 chopped orange pepper
1 chopped yellow pepper
1 small can of sweetcorn
2 chopped tomatoes
150g fresh edamame beans
1 medium courgette
For the vegan basil cream:
25g fresh basil
1 small avocado
60ml fresh lemon juice
2 tbsp water
2 tbsp olive oil
1 tsp salt
Black pepper to taste
Chilli flakes to taste
Serve with the basil sauce on top of the pasta for something a bit different!
This recipe serves 4 to 6 people
1. Boil a large pot of water and add the pasta until it’s a little undercooked.
2. Heat the olive oil and add the chopped peppers and courgette. Cook for 10 minutes.
3. Put the basil, water, olive oil, lemon juice, avocado, salt, black pepper, and chilli flakes in a blender and create the cream.
4. Before the vegetables are fully cooked, add the chopped tomatoes, pasta and beans. Cook for about 5 minutes.
5. Add the basil cream and stir.
6. Add salt, pepper, and chilli flakes to taste. Garnish with basil leaves.
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