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Pasta with wild garlic pesto and zucchini

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Ingredients for 2 servings:

  • 200g pasta
  • 2 tbsp wild garlic pesto
  • 50 g cheese substitute (vegan Parmesan)
  • 1 zucchini, diced
  • 1 onion(s), diced
  • 2 garlic cloves, chopped
  • 30 ml olive oil
  • ½ tbsp pepper, mixed
  • ½ tbsp chili salt (chili pepper salt)
  • 1 sea salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

vegan

Cook the pasta according to the package instructions. Heat the oil in a large pan and sauté the onions, garlic, and zucchini. Season with salt and pepper. When everything is nicely browned, stir in the wild garlic pesto. Add the cooked pasta to the pan with the vegetables and mix well. Serve on plates and grate the Parmesan cheese over the top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Pasta with wild garlic pesto and zucchini