Home | Recipes | Cooking | Baked Mushroom with Vegan Pesto Dip

Baked Mushroom with Vegan Pesto Dip

Smoked Salmon and Asparagus Pizza
  • Prep Time: 10m
  • Cook Time: 5m
  • Total Time: 15m

Ingredients

  • 2 Red Capsicums roasted
  • 1/2 onion diced
  • 1 clove garlic minced
  • 1/2 cup chickpeas drained and rinsed
  • 1/4 cup vegetable stock
  • 2 tablespoons nutritional yeast flakes
  • 1/4 each pink Himalayan salt and cracked black pepper
  • 2 serves ORGRAN Buckwheat Penne

Method

  1. Slice the capsicums in half, remove the seeds and place them sliced side down on a lined baking tray.
  2. Spray with coconut oil.
  3. Bake for 30 mins at 180C/350F until blackened.
  4. Place immediately in a bowl of cold water and leave for 5 mins.
  5. Peel off the skins easily.
  6. Whilst the capsicums are cooling, sauté the onion and garlic, and cook the ORGRAN pasta as per packet directions.
  7. Place all ingredients (except pasta) in a high speed blender and blend until smooth.
  8. Adjust the liquid and seasoning to suit.
  9. Place back in a pan to warm through.
  10. Stir through the pasta.
  11. Enjoy topped with fresh basil, more nutritional yeast and a pinch of chilli flakes if desired.