Pesto Pasta Salad
Try this easy pasta salad with shitake mushrooms, tofu, juicy cherry tomatoes, zesty olives and creamy avocado tossed together in an unique curry leaf pesto dressing. You won't regret it.
Servings: 3
Ingredients
Curry Leaf Pesto
- 30 g basil leaves
- 20 g curry leaves
- 3 tbsp pine nuts
- 2 tbsp nutritional yeast
- 1 tbsp lime juice
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp vegan yogurt / cream cheese (optional)
Pasta Salad
- 2 cups dry fusilli
- 1 cup shitake mushrooms
- 1/2 cup diced tofu
- 5-6 cherry tomatoes
- 1/4 cup green olives
- 1/2 avocado
Garnish
- chilli flakes
- more olives
Instructions
- Boil pasta according to package instructions. Drain and rinse the pasta with cold water. Save the pasta water.
- Toast the curry leaves on pan until crispy. Toss in all the ingredients needed for the curry leaf pesto dressing into a blender.
- Blend until you get a smooth paste. If the paste is too thick, add some pasta water and blend again.
- Saute some shitake mushrooms until they are fully cooked. Season with salt and pepper.
- Chop your vegetables into cubes - slice olives into half, cherry tomatoes into quarters and avocado, tofu into cubes.
- Assemble the pasta salad - add your pasta into a bowl, followed by your different toppings. Pour over pesto dressing, give it a good mix.
- Sprinkle chili flakes, drizzle with olive oil and serve!