Before I get this post underway, I would like to draw your attention to some possibly incorrect information I gave in a previous post. In my Tofu Tikka Masala post, I stated that Coca-Cola is not vegan. I have since read, on several different Facebook groups, that Coca-Cola is in fact vegan. According to Coca-Cola’s website, some of their drinks, including Lilt, contain trace amounts of fish gelatine. The website does not state outright that Coca-Cola is not vegan, however it does not state that it is vegan either. I know this seems unnecessarily confusing, but I don’t want to misguide my readers, so I wanted to let everyone who has read the post that the information contained within could be wrong. I have updated the post accordingly.
I also want to tell you about my forthcoming family holiday, which I am very excited about! My partner and I will be taking my two sons to Mablethorpe, Lincolnshire this Friday for seven nights. This will be my youngest son’s first ever holiday, as well as our first family holiday with my partner, Steve. We will be staying in a static caravan, presumably with no internet (why, oh why didn’t I get a 3G iPad?!) so I may be slow to respond to comments. However, I will be writing and scheduling my recipe posts in advance so you can still expect to see new recipes on Friday, Sunday and Tuesday!
So, onto today’s recipe. This mouth-watering pasta dish is not only a hit with kids but would also be fabulous as a meal to serve to guests! It begins with a bed of flavoursome tomato sauce, topped with silky smooth linguine which has been tossed with caramelized red onion, tangy olives and delicious pesto, with a side of gorgeous griddled asparagus and tenderstem broccoli. I don’t know about you, but this is pretty much my idea of heaven! I must admit that this dish is based on a meal I once had in a pub. I just loved the idea of pesto linguine on a bed of tomato sauce and decided to jazz it up a bit! This is my own delicious veganised version! Enjoy the recipe and don’t forget to come back for more on Friday!
This recipe is shared with Plant Based Potluck Party and Healthy Vegan Fridays.
Pesto Linguine with Griddled Greens on a Bed of Tomato Sauce
For the tomato sauce: olive oil spray
½ red onion, peeled and finely chopped
½ carrot, finely chopped
1 stick celery, finely chopped
2 cloves garlic, peeled and finely chopped
1 tbsp red wine vinegar
350ml crushed tomatoes
120ml coconut milk
1 tbsp agave syrup
Sea salt and black pepper to taste
For the pesto: 2 tbsp pine nuts
30g basil, including stems
1 clove garlic, peeled
2 tbsp olive oil
Juice ½ lemon
Sea salt and black pepper to taste
Olive oil spray
1 ½ red onions, thinly sliced
200g extra large black and green olives, halved
150g trimmed asparagus
150g trimmed tenderstem broccoli
- To make the tomato sauce, place a medium saucepan over a medium heat and spray with olive oil. When hot, add the onion, carrot and celery. Cook, stirring occasionally, for 10-15 minutes until softened. Add the garlic and cook for 1-2 minutes. Add the red wine vinegar and cook until the liquid has evaporated. Add the crushed tomatoes with 200ml water and bring to the boil. Reduce the heat and simmer until thickened. Add the coconut milk and continue to cook, stirring occasionally, until thickened and reduced slightly. Turn off the heat and cover to keep warm.
- While the sauce is simmering, prepare the pesto. Combine all the ingredients in a high-speed blender or food processor and blend until smooth. Set aside.
- Place a large frying pan over a medium heat and spray with olive oil. When hot, add the sliced red onions and cook, stirring occasionally, for 15-20 minutes until caramelized. Turn off the heat and cover to keep warm.
- Bring a large saucepan of water to the boil and season with salt. Add the linguine and cook according to the package instructions. Drain and toss with the pesto, caramelized onions and olives. Cover to keep warm.
- Meanwhile, place a griddle pan over a medium-high heat. When hot, arrange some of the asparagus in an even layer. Cook for about 2-3 minutes on each side. Wrap in kitchen foil to keep warm. Repeat for the remaining asparagus and tenderstem broccoli, cooking the broccoli for about 3-4 minutes each side. You may need to do this in several batches.
- To serve, arrange a bed of tomato sauce on a warmed plate. Top with a portion of the pasta and place some griddled asparagus and tenderstem broccoli on the side.