This pesto has no added oil in it so it’s going to be a whole chunk less calorific that the regular kind. The dish isn’t completely oil-free, however, as some is used to cook the aubergines. Aubergine is just one of many possibilities for this pasta. Mushrooms would work very well, as would artichoke hearts or asparagus. Go with what suits you.
Prep time: 20 minutes. Cooking time: 20 minutes.
For the Pesto:
- 100g frozen petit pois peas, thawed
- 60g fresh coriander
- 40g walnut pieces
- Juice of ½ lemon
- ½ tsp salt
- 1 ½ tsp garlic puree
- 150ml cold water.
For the rest:
- 250g (half packet) dried wholewheat spaghetti
- 1 tbsp olive oil
- 1 large aubergine, cut into bite-sized chunks
- 2 cloves garlic, chopped
- 100g baby spinach leaves, washed
- 1 inch of vegan blue-style cheese, chopped very finely.
First sprinkle salt over the aubergine and set aside in a colander to draw out the moisture, then heat a large pan of boiling water for the spaghetti. While that’s coming to the boil, put all the pesto ingredients into a blender and blend until reasonably smooth, then set aside.
Once the pasta water has come to the boil add the spaghetti and boil for 10-12 minutes, stirring occasionally to stop them sticking together. While the pasta is cooking heat the olive oil in a non-stick pan and fry the aubergines for 8-10 minutes. Add the chopped garlic and fry for a further minute and the pour the pesto into the pan. Drain the spaghetti.
Once the pesto mixture has heated through add the baby spinach and stir until slightly wilted. Turn off the heat and then mix in the drained spaghetti. Serve with the chopped cheese and a couple of leaves of fresh spinach.