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    Vegan Pesto Pasta

    This will be my last post, so I want to make it special. This recipe is pesto pasta. Great for kids that are picky and don't eat meat.


    1 bunch basil

    1 small bunch asparagus (100-120g)

    20 cherry tomatoes (225g)

    25 cashew nuts

    5 baby corn (100g)

    1 small carrot (80g)

    0.5 pack of enoki mushrooms (50g)

    5 large oyster mushrooms (70-100g)

    0.5 pack of beech mushrooms (75g)

    1 bunch pasta ( spaghetti )

    1 teaspoon rose salt

    0.25 teaspoon white pepper

    olive powder to taste

    olive oil

    How to cook it:

    Wash the basil and pick off the leaves. Put the basil on a dry cloth and wipe off the water. Remove the stems of the tomatoes. Quarter them. Add the cashew nuts in a dry skillet. Cook about 5 minutes until you smell the flavor of the cashew nuts. Put the fried cashew nuts into the blender. Pour the olive oil in. Blend it first. Add the basil and blend until smooth. Cut the ends off the baby corn and cut them in half. Then cut them in half again into rectangle pieces. Cut the ends of the asparagus. Cut it into sections. Peel the carrot and slice it. You can make some designs by cutting some triangles out so it looks like a big tree. Dice enoki mushrooms and cut the ends off the beech mushrooms and separate them. Break the oyster mushrooms into strips. Cook the spaghetti according to package instructions. Add olive oil to a skillet. Saute enoki mushrooms until golden brown. Add the carrot trees and saute until soft. Add the tomatoes and baby corn. Saute until all vegetables get tender. Add all the mushrooms. Saute for a few minutes. Add asparagus and saute until all vegetables are cooked. Add pasta and pesto paste. Season with salt and pepper. Add olive powder too. Mix well and finished!

    This is what it looks like:

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