#weforveganRecipes 💁🏻‍♀️



#weforveganRecipes 💁🏻‍♀️
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🍝 We made this vegan pesto pasta today and it is super quick and easy! There are quite a lot of vegan pesto recipes online but since we wanna utilize what we already have at home, so we kinda just winged it and did this simplified version! 今次試吓自己整純素青醬,原來好簡單,無想像中咁難呢!網上有好多其他純素青醬教學,但我哋想盡量使用屋企已經有嘅食材,例如以杏仁代替松子同合桃,青檸代替檸檬,做出嚟都一樣好好味呢!💁🏻‍♀️
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1️⃣ First prepare the pesto sauce: 25g of basil, 1-2 cloves of garlic, a handful of almonds, 30-40ml of olive oil, lime juice, pinch of salt and black pepper, blend them in a food processor or a blender. On a slow speed, slowly add in the olive oil until emulsified 👉🏻swipe to check out our ingredients in the blender 🤣! 先預備青醬:將25克羅勒、1-2粒蒜頭、適量杏仁、30-40ml 橄欖油(橄欖油記住要慢慢落)、再加啲鹽同黑椒,放入攪拌機攪勻(👉🏻碌去睇下)🤣。
2️⃣ Now prepare the pasta, we used the chickpea fusilli from @explorecuisinehk @foodforlifehk which is an organic, gluten free, and high protein alternative to your favourite pasta. It is nutrient dense and made from just 2 simple ingredients – chickpea flour and brown rice flour. 預備意粉:今次試下呢隻有機鷹嘴豆螺絲粉,比一般意粉有營養,成份天然,超高蛋白質!
3️⃣ While waiting for the pasta to be cooked, we caramelized the mushroom with vegan butter. Seasoned with simple salt and pepper and a splash of lime juice to bring out the tangy sharp flavours. 等待意粉煮熟期間,用純素牛油、鹽、黑椒等炒香蘑菇。
4️⃣ Drain the pasta, mix in the pesto sauce and finish with adding the mushroom on top. Bon Appétit! 將意粉晾乾,加入青醬再喺上邊放埋蘑菇,就食得啦!
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P.S. Make sure you mix in some kind of nuts (almonds, walnuts, pine nuts or whatever you have at home) into the pesto sauce for that nuttiness and creamy texture. We think it also helps to reduce the oiliness of the sauce. 個人覺得青醬一定要加入果仁去打,咁樣食落會creamy啲,口感亦唔會太油!
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🎁 Gifted product (pasta)

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