Fresh Pasta and Pesto

This is a classic Italian dish that is so easy to make! I love pasta and pesto and before I became vegan it used to be the fall back dish that we used to make a big pot of with tuna thrown in. So when I was in Rome I just had to try the authentic Italian pasta and pesto dish (which was very delicious but not very vegan!)

The 'fresh' pasta is fresh courgette made into spaghetti, but believe me when it is smothered in pesto it tastes like fresh egg pasta!

Ingredients 

(Serves 1 - 2) 

• 1 courgette 
• Enough Vegan Pesto to completely coat the courgette pasta (use this pesto recipe) 
• 1 handful spinach 
• 1 tbs of brown rice flour 
• Salt and pepper to taste 
• Fresh Basil to garnish 
• Optional: 5 cherry tomatoes 
• Optional: Drizzle of extra virgin olive oil 

Method 

1. Spiralize the courgette to make it into spaghetti strands or julianne into thin spaghetti strips 
2. Mix courgette in a bowl with the brown rice flour (I use the flour to bulk it out but also dry the courgette slightly so the strands don't stick together) 
3. Mix in the spinach with the courgette and smother it all in vegan pesto 
4. Top off (if you want) with olive oil and cherry tomatoes and the basil to garnish 
5. Serve!