letscookvegan:Avocado pesto linguine by @earthfawnRecipe: Ingredients (for two): - ½ pack organi

letscookvegan: Avocado pesto linguine by @earthfawn Recipe: Ingredients (for two): - ½ pack organic linguine - ½ block firm tofu, drained and pressed dry - 1 cup frozen organic peas - 3 tbsp vegetable stock - A few tbsb of vegan butter - Fresh parsley for garnish - Lime wedges for garnish - ½ avocado for garnish - Fresh whole chillies for aesthetic garnish - Chilli flakes Pesto: - 1 bunch basil - 1/3 cup toasted pine nuts - 2/3 cup olive oil - 3 cloves garlic - Splash of lemon - ½ avocado - Salt and pepper to taste Method: - Place all pesto ingredients into food processor and process until you’ve reached your desired texture. - Cut your tofu into rectangles and pan fry over medium high heat in your vegetable stock. Let it reduce completely until tofu is cooked through. - Cook your linguine in salted water. When done, strain then mix your vegan butter through. When butter is melted, stir your pesto through so the pasta is coated. - Char your peas in a dry fry pan and start assembling your dish. Place linguine first, then peas, then tofu, then half an avocado (peeled and sliced neatly), lime wedges, parsley, whole chillies and chilli flakes if you like heat. Enjoy! #letscookvegan -- source link

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