Units
Scale
Ingredients
- 190 g reduced-fat vegan pesto (*see notes if you want to use normal vegan pesto* )
- 400 g conchiglie pasta (*see notes)
- 2 tbsp olive oil (plus more for drizzling)
- 2 tsp chilli flakes (optional )
- 1 tbsp grated garlic
- 2 tsp dried oregano
- 3/4 cup nutritional yeast
- 1/2 cup vegan cheese
- 3 tsp maple syrup
- 3 cups boiling water
- 1/4 pine nuts
- 100 g fine asparagus (*see notes )
- salt
- black pepper
Instructions
- Pre-heat oven to 180C/160C fan.
- In a baking dish, add your pasta, garlic, chilli flakes, vegan pesto, oregano, salt, maple syrup, black pepper, olive oil, nutritional yeast, vegan cheese and boiling water. Give everything a good mix and if your pasta isn't submerged into the water, you can add a little more boiling water.
- Cut your asparagus in half, then scatter over your pasta. Top with pine nuts, salt, black pepper and a drizzle of olive oil. Cover with a baking tray (or foil). And bake for 30 minutes.
- Remove the baking tray or foil and continue baking for another 15-20 minutes.
- If you want your pine nuts to get toasted, turn on your grill and grill for 1-2 minutes. (this is optional)
- Serve warm!
Notes
Do you have to use reduced-fat pesto?
No! Any vegan pesto will work in this recipe, the only thing you may want to reduce or completely omit is the maple syrup, salt and even the olive oil! I, unfortunately, can’t give you the measurements if you were to use a normal vegan pesto as I can’t find any stores that have it in stock, so you’ll have to do this all according to taste!
Fine Asparagus
You can use any asparagus of your choosing, but I found fine asparagus works best in this recipe! Using normal thicker asparagus will result in a chewier texture.
Conchiglie Pasta
Any short cut pasta will work in this recipe! You could even use gluten-free pasta!