Purple Pesto Pasta Recipe
Show more
A super-quick pasta with a bold purple twist. This cabbage-based pesto is creamy, comforting and perfect for lazy nights when you want something a little different.
You will need
Serves 4
- 1/2 red cabbage
- 1 cup pine nuts
- 1/4 cup nutritional yeast
- 3-4 tablespoons extra virgin olive oil
- 1 bunch basil leaves, plus extra to garnish (optional)
- Salt and black pepper, to season
- 1 packet spaghetti, pre-cooked to packet instructions
Recipe: Catherine Velisha
Directions
-
Step 1
To prepare the purple pesto, start by blanching the red cabbage. Chop the cabbage into small pieces and quickly dunk them into a pot of boiling water. Let them blanch for a short time to remove the raw harshness while preserving the vibrant purple colour. Immediately transfer the cabbage to a bowl of icy cold water to stop the cooking process and lock in the bright hue.
-
Step 2
Once the cabbage has cooled, drain it well and transfer it to a blender. Add the pine nuts, nutritional yeast, salt, pepper, and if using, a generous handful of basil leaves. If you want to keep the pesto purple, you can omit the basil.
-
Step 3
Drizzle in some extra virgin olive oil to help the mixture blend smoothly. Blend until you achieve a creamy, rich pesto consistency, adjusting with a little more oil if needed.
-
Step 4
In a large mixing bowl, toss the pre-cooked spaghetti with the freshly made purple pesto, ensuring the pasta is evenly coated. Garnish with extra basil leaves (if using), salt, and a crack of black pepper for added flavour. Serve immediately and enjoy!
Did this hit the spot? Thank you!
Rate it to help others find new favourites! Your rating helps give the best recipes a boost.
Select a star to rate the recipe
Recipe: Catherine Velisha
