Mediterranean Pasta Salad

Quick Oil-Free Lemon Pesto

4 cups basil (6 bunches)

4 cloves garlic

½ cup lemon juice

½ cup raw cashews

¼ cup nutritional yeast

Salt to taste

Combine all ingredients in a food processor. Use on crackers, in pasta, as garnish or however you enjoy using pesto.

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Yield: Makes a whole lot. Don’t worry about it.

INGREDIENTS

• 375g dry macaroni or spiral vegeroni pasta

• ½ block Mylife dairy-free feta

• 150g dairy-free pesto

• 1 bunch basil

• 1 bunch coriander

• ½ bunch mint

• 1-2 avocados

• A big handful of melty cheese

• 1/2 cup nutritional yeast

• Salt and pepper

plus..

• 1 eggplant

• 2 red capsicums

• 1 each red/white onion

• 1 tb minced garlic

• 1-2 tb olive oil

• Fresh chilli to taste

• Salt and pepper

or swap veg for brussels sprouts, sundried-tomato, fresh tomatoes, mushrooms, olives, artichokes, asparagus or whatever you’ve got on hand.

METHOD

• Thinly slice onions and cut other veg into strips. Place in a small pot with olive oil & chilli over a hot stove. Crack in the salt & pepper and cook for 30 minutes, mixing occasionally until everything is cooked through, a little charred and starting to become a sludge of flavour.

• Prepare pasta as per packet instructions and drain. Add the melty cheese on top while it’s still warm.

• Finely chop herbs and stir through the pasta alongside the pesto. Dice avocado and toss through the pasta with the nutritional yeast, more salt/pepper and the cooked veggies. Top with feta and dig in.