This is a super easy recipe and can be knocked up in 15 minutes. We used Vegusto No Moo Melty but you could also use Violife cheese for pizza as that would melt nicely in as long as it’s grated. For our vegan Parmesan we make our own, but you could try a ready made one.
- A handful of fresh basil
- A handful of fresh coriander
- Small handful of pine nuts
- 2 tablespoons vegan Parmesan
- A good glug of olive oil
- 250g conchigliette pasta
- 5 thin slices of vegusto cheese
Take your herbs, pine nuts, Parmesan and olive oil and whizz together in a food processor or blitz with a stick blender until fairly smooth. Don’t worry if you have a few lumps and bumps, it’s pretty much down to personal preference!
Once smooth (or lumpy) add to a large pan. Personally I do this in a wok as I don’t have a massive frying pan and it seems to work. Heat over a medium temperature for a couple of minutes and then add the pasta. That’s right, uncooked pasta in with the pesto. Trust me it will be fine. Stir until the pasta is fully coated and then cover with cold water until the pasta is covered. It’s a bit like cooking risotto only with pasta. Stir frequently and the pasta will absorb the water as it cooks. Within 10 minutes your pasta will be cooked and you can stir in your vegusto cheese which will melt in perfectly with the heat.
Admittedly we tend to eat this without an accompaniment, but I’m sure some crusty bread or a green salad would work well with this dish.