Grilled Aubergine and Pesto Pasta
Ingredients
Pesto
- 3 cups fresh basil, loosely packed
- 75ml extra virgin olive oil
- 1/2 small lemon (juice and a little zest)
- 2 cloves garlic
- 2 tbsp nutritional yeast
- 30g pine nuts, toasted
- salt and pepper
Main dish
- 2 small aubergines
- 4 tbsp sliced sun-dried tomatoes
- 4 tbsp toasted pine nuts
- 500g pasta
- Olive oil (for brushing)
- Vegan parmesan
Preparation
Add all pesto ingredients to a food processor and pulse until combined.
If the pesto mixture is too thick, add a little water half a tablespoon at a time.
Cut aubergine into thick, uniform slices and brush with a little olive oil, then season with salt and pepper.
Grill the aubergine slices on medium-high heat with the lid closed for about 8 minutes, flipping once.
Cook pasta in a pot of boiling, salted water until al dente and reserve a little cooking water.
Toss the pasta with pesto and a bit of the reserved pasta water, then top with toasted pine nuts and vegan parmesan.
Spread pesto on the grilled aubergine slices along with sun-dried tomatoes and a sprinkle of toasted pine nuts.
Tips
If the aubergine looks dry when removed, it will become softer and moist as it sits.
