Wholemeal Pasta and Pesto

I had never been a fan of pesto, mostly because I had never eaten it, as I found the idea of mashed basil on pasta somewhat off-putting.

However, a while ago I was in possession of a basil plant in a pot and a not much used mortar and pestle, and so I decided, to give it a try – and I LOVED it. It’s simple, quick and very tasty.

So here’s my recipe for pesto (for 1 person):

Ingredients:

pasta:

  • 50g wholemeal pasta
  • water
  • salt

pesto:

  • 3 tablespoons of pine nuts
  • 1/2 bulb of elephant garlic, grated (alternatively 1 clove of garlic)
  • 12-15 leaves of fresh basil
  • 1/2 teaspoon of dried oregano (I never get my hands on fresh one)
  • 1 teaspoon olive oil
  • 1 level teaspoon nutritional yeast
  • salt
  • peper

Cooking:

pasta:

  • boil water, add salt, cook pasta

pesto:

  • pestle the pine nuts
  • add basil and oregano, pestle until you got some kind of creamy paste
  • add garlic and keep pestling
  • mix in olive oil
  • add the spices
  • finally, add a tablespoon of the water you cooked the pasta in

Veggie Pasta Bake

Today I wanted to make a meal with a pattypan squash and this was the outcome.

Ingredients (I didn’t weigh anything, so I have to guess the weight):

  • pasta (about 100g)
  • deep-frozen vegetables (carots, broccoli, cauliflower – also about 100g)
  • apeka (also about 100g)
  • 1/2 pattypan squash
  • 2 tablespoons oil
  • 2 tablespoons flour
  • 100ml water
  • 200ml soy milk
  • 1 teaspoon nutritional yeast
  • 1/2 teaspoon salt
  • 1 soup cube

Preparations:

  • wash squash thoroughly and cut to cubes
  • defrost veggies
  • cook pasta
  • preheat oven to 180°C/350°F

Cooking:

the sauce:

  • heat oil in pot
  • add flour, stir until it gets a little color
  • add water and soy milk, stir
  • add soup cube, nutritional yeast, salt, stir
  • put half of the squash cubes into the pot
  • simmer for about 10 minutes, stir occasionally
  • let cool for a couple of minutes, then blender

the bake:

  • put pasta, veggies and the rest of the squash cubes in a casserole dish
  • pour the squash sauce over it
  • put some apeka on top for a yummy crust
  • bake for 20-25 minutes

Calories: plenty! (about 1000-1200 kcals I guess)