Pasta without Parmesan? At first, it doesn't seem right. But actually it's not needed in this dish. The combination of sundried tomatoes, avocado, pine nuts and our Veggy Classic seasoning mix provides plenty of umami!
Ingredients 4 Portions
Bring salted water to the boil. Toast the pine nuts in a dry non-stick pan until golden brown and put to one side.
To make the pesto: Cut the avocados in half, remove the stone and place the flesh in a bowl. Wash the basil and pluck off the leaves. Peel and roughly chop the clove of garlic. Blend the avocado, basil, garlic and one tsp. of Kotányi Veggy Classic mix with the olive oil, then season to taste with the juice of half a lemon, salt and pepper.
Cook the pasta according to the instructions on the packaging until al dente.
Cut the sundried tomatoes into strips and stir two thirds of the tomatoes into the pesto.
Pour in the pasta and mix with the pesto in a bowl. Serve on plates, garnish with the pine nuts and the rest of the dried tomatoes and serve.