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Corvo Bianco Wine and Pesto Vegan Pasta
Ingredients
- 1 lb. wine-infused pasta see note for where we got ours
- ½ cup dry basil
- ⅓ cup sun-dried tomatoes
- ¼ cup pitted green olives
- 2 tbsp nutritional yeast
- 2 cloves garlic
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp crushed red pepper
- ⅓ cup olive oil
- 1 head broccoli
- 12 oz shiitake mushrooms
- 2 tbsp truffle oil
Instructions
- Cook the pasta according to the instructions and save 1 cup of the pasta water before draining. Place the drained pasta back in the pot and coat with a bit of olive oil to prevent sticking.
- Combine the basil, tomatoes, olives, yeast, garlic, salt, pepper, red pepper in a food processor and blend, gradually introducing the olive oil.
- Sautee the florets of the brocolli head and mushrooms in the truffle oil.
- Pour the pesto into the pasta, gradually mixing in the saved pasta water until the sauce reaches your desired consistency. Then add the sauteed vegetables.
- Serve to a party of hungry Witchers before their next contract.
Notes
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