The is our second dish of the week featuring the purple basil and summer squash we received. In this recipe, we wanted to make a creamy pesto sauce and decided to keep it vegan when we remembered we had some plain soy yogurt in the fridge. The soy yogurt gives it a bit of a tang and the nutritional yeast acts a replacement for Parmesan cheese in a traditional pesto. Honestly, I think this vegan pesto tastes way better than any traditional pesto! I ate so much I gave myself a stomach ache! Obvi, you can use whatever pasta you like, but isn't the riccioli shape so pretty!?
2 Tbsp olive oil
5 cups mixed summer & patty pan squash, julienned
1/2 lb riccioli pasta
2 pinches of salt, and one pinch of black pepper
Cook the pasta for 9 minutes in salted boiling water, or according to package directions. Meanwhile, saute the squash in olive oil, salt & pepper for about 8 to 10 minutes until the squash is completely cooked through and tender.
1 bunch purple basil, leaves only
4 cloves of garlic (you might want to use less, if you are trying to avoid garlic breath!)
1/4 cup olive oil
1/2 cup walnuts
1 cup plain soy yogurt
1 tsp lemon juice
3/4 tsp salt
1/2 tsp pepper
1/4 cup nutritional yeast
Add the basil, garlic and walnuts to a food processor and pulse while slowly drizzling in the olive oil until the pesto reaches a smooth consistency. Add the soy yogurt, lemon juice, salt & pepper and pulse again to incorporate. When the pasta and squash are done, combine all ingredients in a large bowl and stir in the nutritional yeast.