Save this pasta recipe for Holy Virgin Mary! 🎄
Chloe Ella Wheatland Ding- Dec 29, 2024
- 2 min read
Updated: Dec 29, 2024
#ad This pecan and mint pesto pasta with roasted vine tomatoes is the perfect Holy Virgin Mary coloured dish to whip up for the family this holiday season. I love using pecans for their rich and buttery flavour along with the nutrition they bring by having good fats and plant protein. @AmericanPecan
Pecan & Mint Pesto Pasta:
- 2 Cups Loosely Packed Mint Leaves
- 1 Cup Loosely Packed Parsley
- 1/2 Cup Pecans
- 1/4 Cup Olive Oil
- 1 Clove Garlic
- 2 Tbsp Vegan Feta
- Juice of Half a Lemon
- Pinch of Salt and Pepper
- 350g Bean Pasta or Regular Pasta
Vine Roasted Tomatoes:
- 30 Cherry Tomatoes
- 1/2 Tbsp Olive Oil
- 1 Tsp Dried Thyme
- Pinch of Salt and Pepper
Garnish:
- 2 Tbsp Pecan Pieces
- 2 Tbsp Mint Leaves
- 1 Tbsp Vegan Feta
1. Preheat oven to 200°C and line a baking tray.
2. Place the tomatoes on the baking tray, drizzle over olive oil and rub in thyme, salt and pepper. Roast in the oven for 25 minutes, or until skin has softened and cracked.
3. Meanwhile, cook the pasta in a saucepan until al dente. Drain and set aside.
4. Place all ingredients for the pecan and mint pesto into a food processor and process. The texture should still have some chunk to it. Mix the pesto into the pasta.
5. Serve and garnish with vegan feta, pecan pieces and mint leaves. Enjoy! Store in the fridge for 4 - 5 days.
Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen.
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