Fulfill your craving for Italian food and your vegan, gluten-conscious, and gut health needs with a silky pea and pesto sauce, with nutritional yeast for creaminess. Ribboned with gluten-free pasta, packed with mushrooms, and punctuated by the crunch of walnuts.
Walnut & Basil Pesto Pasta
Walnut & Basil Pesto Pasta
with gluten-free multigrain pasta, mushrooms & creamy vegan pesto sauce
Hands on Time: 25 - 35 minutes
Overall Time: 30 - 40 minutes
Ingredients:
- Bio XXI Multigrain Pasta
- Cabernet Sauvignon Vinegar
- Dried Chilli Flakes
- Fresh Basil
- Garlic Clove
- Nutritional Yeast
- Peas
- Pesto Princess Dairy-Free Basil Pesto
- Portobellini Mushrooms
- Vegetable Stock
- Walnuts Pieces
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Paper Towel
NUTTY AROMAS
Boil a full kettle. Place the chopped walnuts in a pan over a medium heat. Toast for 2-3 minutes until starting to brown, shifting occasionally. Remove on completion and set aside to cool. Dilute the stock with 30ml of boiling water and set aside.
MMM, THAT GLUTEN-FREE PASTA!
Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, add a drizzle of oil and cook the pasta for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time. Drain on completion, return to the pot, and toss through some oil to further prevent sticking.
CARAMELISE THE FAB FUNGI
Gently wipe the mushrooms clean with some damp cloth or paper towel and roughly slice. Return the pan to a medium-high heat with a drizzle of oil. When hot, pan fry the mushrooms for 3-5 minutes until soft and golden, shifting as they colour. In the final minute, stir through the grated garlic. Remove from the pan on completion and season to taste. Cover to keep warm and set aside for serving.
PEA & BASIL PESTO SAUCE
Place the Peas in a blender with the diluted stock, nutritional yeast, and basil pesto. Add three-quarters of the rinsed basil (stalks should go in too!) and blend until smooth. Return the pot of cooked pasta to a medium heat and pour in the pesto sauce. Toss for 2-3 minutes until the sauce is heated and the pasta is coated. Season to taste and remove from the heat.
HASTA LA PASTA, BABY!
Dish up spoonfuls of creamy pesto pasta and top with the garlicky mushrooms. Sprinkle over the toasted walnuts and the chilli flakes to taste. Finish with a drizzle of cab sauv vinegar and tear over the remaining basil leaves. Time to tuck in.
Walnuts Pieces - 15g
Vegetable Stock - 2.5ml
Bio XXI Multigrain Pasta - 125g
Portobellini Mushrooms - 125g
Garlic Clove - 1
Peas - 40g
Nutritional Yeast - 15ml
Pesto Princess Dairy-Free Basil Pesto - 25ml
Fresh Basil - 4g
Cabernet Sauvignon Vinegar - 10ml
Dried Chilli Flakes - 1.25ml
NUTTY AROMAS
Boil a full kettle. Place the chopped walnuts in a pan over a medium heat. Toast for 2-3 minutes until starting to brown, shifting occasionally. Remove on completion and set aside to cool. Dilute the stock with 60ml of boiling water and set aside.
MMM, THAT GLUTEN-FREE PASTA!
Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, add a drizzle of oil and cook the pasta for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time. Drain on completion, return to the pot, and toss through some oil to further prevent sticking.
CARAMELISE THE FAB FUNGI
Gently wipe the mushrooms clean with some damp cloth or paper towel and roughly slice. Return the pan to a medium-high heat with a drizzle of oil. When hot, pan fry the mushrooms for 3-5 minutes until soft and golden, shifting as they colour. For the best results, you may need to do this step in batches to avoid overcrowding the pan, adding more oil between batches. In the final minute, stir through the grated garlic. Remove from the pan on completion and season to taste. Cover to keep warm and set aside for serving.
PEA & BASIL PESTO SAUCE
Place the Peas in a blender with the diluted stock, nutritional yeast, and basil pesto. Add three-quarters of the rinsed basil (stalks should go in too!) and blend until smooth. Return the pot of cooked pasta to a medium heat and pour in the pesto sauce. Toss for 2-3 minutes until the sauce is heated and the pasta is coated. Season to taste and remove from the heat.
HASTA LA PASTA, BABY!
Dish up spoonfuls of creamy pesto pasta and top with the garlicky mushrooms. Sprinkle over the toasted walnuts and the chilli flakes to taste. Finish with a drizzle of cab sauv vinegar and tear over the remaining basil leaves. Time to tuck in.
Walnuts Pieces - 30g
Vegetable Stock - 5ml
Bio XXI Multigrain Pasta - 250g
Portobellini Mushrooms - 250g
Garlic Clove - 2
Peas - 80g
Nutritional Yeast - 30ml
Pesto Princess Dairy-Free Basil Pesto - 50ml
Fresh Basil - 8g
Cabernet Sauvignon Vinegar - 20ml
Dried Chilli Flakes - 2.5ml
NUTTY AROMAS
Boil a full kettle. Place the chopped walnuts in a pan over a medium heat. Toast for 2-3 minutes until starting to brown, shifting occasionally. Remove on completion and set aside to cool. Dilute the stock with 60ml of boiling water and set aside.
MMM, THAT GLUTEN-FREE PASTA!
Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, add a drizzle of oil and cook the pasta for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time. Drain on completion, return to the pot, and toss through some oil to further prevent sticking.
CARAMELISE THE FAB FUNGI
Gently wipe the mushrooms clean with some damp cloth or paper towel and roughly slice. Return the pan to a medium-high heat with a drizzle of oil. When hot, pan fry the mushrooms for 3-5 minutes until soft and golden, shifting as they colour. For the best results, you may need to do this step in batches to avoid overcrowding the pan, adding more oil between batches. In the final minute, stir through the grated garlic. Remove from the pan on completion and season to taste. Cover to keep warm and set aside for serving.
PEA & BASIL PESTO SAUCE
Place the Peas in a blender with the diluted stock, nutritional yeast, and basil pesto. Add three-quarters of the rinsed basil (stalks should go in too!) and blend until smooth. Return the pot of cooked pasta to a medium heat and pour in the pesto sauce. Toss for 2-3 minutes until the sauce is heated and the pasta is coated. Season to taste and remove from the heat.
HASTA LA PASTA, BABY!
Dish up spoonfuls of creamy pesto pasta and top with the garlicky mushrooms. Sprinkle over the toasted walnuts and the chilli flakes to taste. Finish with a drizzle of cab sauv vinegar and tear over the remaining basil leaves. Time to tuck in.
Walnuts Pieces - 30g
Vegetable Stock - 5ml
Bio XXI Multigrain Pasta - 250g
Portobellini Mushrooms - 250g
Garlic Clove - 2
Peas - 80g
Nutritional Yeast - 30ml
Pesto Princess Dairy-Free Basil Pesto - 50ml
Fresh Basil - 8g
Cabernet Sauvignon Vinegar - 20ml
Dried Chilli Flakes - 2.5ml
NUTTY AROMAS
Boil a full kettle. Place the chopped walnuts in a large pan over a medium heat. Toast for 2-3 minutes until starting to brown, shifting occasionally. Remove on completion and set aside to cool. Dilute the stock with 100ml of boiling water and set aside.
MMM, THAT GLUTEN-FREE PASTA!
Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, add a drizzle of oil and cook the pasta for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time. Drain on completion, return to the pot, and toss through some oil to further prevent sticking.
CARAMELISE THE FAB FUNGI
Gently wipe the mushrooms clean with some damp cloth or paper towel and roughly slice. Return the pan to a medium-high heat with a drizzle of oil. When hot, pan fry the mushrooms for 5-6 minutes until soft and golden, shifting as they colour. For the best results, you may need to do this step in batches to avoid overcrowding the pan, adding more oil between batches. In the final minute, stir through the grated garlic. Remove from the pan on completion and season to taste. Cover to keep warm and set aside for serving.
PEA & BASIL PESTO SAUCE
Place the Peas in a blender with the diluted stock, nutritional yeast, and basil pesto. Add three-quarters of the rinsed basil (stalks should go in too!) and blend until smooth. Return the pot of cooked pasta to a medium heat and pour in the pesto sauce. Toss for 3-4 minutes until the sauce is heated and the pasta is coated. Season to taste and remove from the heat.
HASTA LA PASTA, BABY!
Dish up spoonfuls of creamy pesto pasta and top with the garlicky mushrooms. Sprinkle over the toasted walnuts and the chilli flakes to taste. Finish with a drizzle of cab sauv vinegar and tear over the remaining basil leaves. Time to tuck in.
Walnuts Pieces - 60g
Vegetable Stock - 10ml
Bio XXI Multigrain Pasta - 500g
Portobellini Mushrooms - 500g
Garlic Clove - 4
Peas - 160g
Nutritional Yeast - 60ml
Pesto Princess Dairy-Free Basil Pesto - 100ml
Fresh Basil - 15g
Cabernet Sauvignon Vinegar - 40ml
Dried Chilli Flakes - 5ml
Frequently Asked Questions
What is the preparation time for Walnut & Basil Pesto Pasta?
The preparation time for Walnut & Basil Pesto Pasta with gluten-free multigrain pasta, mushrooms & creamy vegan pesto sauce is between 25 and 35 minutes.
What is the total time required to make Walnut & Basil Pesto Pasta with gluten-free multigrain pasta, mushrooms & creamy vegan pesto sauce?
The total time required to make Walnut & Basil Pesto Pasta with gluten-free multigrain pasta, mushrooms & creamy vegan pesto sauce is between 30 and 40 minutes.
How many servings does Walnut & Basil Pesto Pasta provide?
4 servings
What are the main ingredients in Walnut & Basil Pesto Pasta?
Bio XXI Multigrain Pasta, Cabernet Sauvignon Vinegar, Dried Chilli Flakes, Fresh Basil, Garlic Clove, Nutritional Yeast, Peas, Pesto Princess Dairy-Free Basil Pesto, Portobellini Mushrooms, Vegetable Stock, Walnuts Pieces
What is the nutritional information of Walnut & Basil Pesto Pasta?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Walnut & Basil Pesto Pasta?
NUTTY AROMAS: Boil a full kettle. Place the chopped walnuts in a pan over a medium heat. Toast for 2-3 minutes until starting to brown, shifting occasionally. Remove on completion and set aside to cool. Dilute the stock with 60ml of boiling water and set aside. MMM, THAT GLUTEN-FREE PASTA!: Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, add a drizzle of oil and cook the pasta for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time. Drain on completion, return to the pot, and toss through some oil to further prevent sticking. CARAMELISE THE FAB FUNGI: Gently wipe the mushrooms clean with some damp cloth or paper towel and roughly slice. Return the pan to a medium-high heat with a drizzle of oil. When hot, pan fry the mushrooms for 3-5 minutes until soft and golden, shifting as they colour. For the best results, you may need to do this step in batches to avoid overcrowding the pan, adding more oil between batches. In the final minute, stir through the grated garlic. Remove from the pan on completion and season to taste. Cover to keep warm and set aside for serving. PEA & BASIL PESTO SAUCE: Place the peas in a blender with the diluted stock, nutritional yeast, and basil pesto. Add three-quarters of the rinsed basil (stalks should go in too!) and blend until smooth. Return the pot of cooked pasta to a medium heat and pour in the pesto sauce. Toss for 2-3 minutes until the sauce is heated and the pasta is coated. Season to taste and remove from the heat. HASTA LA PASTA, BABY!: Dish up spoonfuls of creamy pesto pasta and top with the garlicky mushrooms. Sprinkle over the toasted walnuts and the chilli flakes to taste. Finish with a drizzle of cab sauv vinegar and tear over the remaining basil leaves. Time to tuck in.
What should be prepared from my kitchen to make Walnut & Basil Pesto Pasta?
Bio XXI Multigrain Pasta, Cabernet Sauvignon Vinegar, Dried Chilli Flakes, Fresh Basil, Garlic Clove, Nutritional Yeast, Peas, Pesto Princess Dairy-Free Basil Pesto, Portobellini Mushrooms, Vegetable Stock, Walnuts Pieces
How many calories does Walnut & Basil Pesto Pasta have?
calories
How much fat content does Walnut & Basil Pesto Pasta have?
grams
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