INGREDIENTS
1 Punnet Cherry Tomatoes
1 Zucchini, diced
Olive oil
Salt to taste
250g Penne Pasta
2 Cups mushrooms, quartered
1 Tsp dried fennel seeds
1 Tsp dried basil
1 Tsp dried oregano
1 Garlic clove, minced
1 Tbsp soy sauce
1 Tbsp maple syrup
1 Tbsp lemon juice
For the Rocket Pesto -
3 Cups rocket
200g of The Vegan Dairy Crème Fraiche
2 Garlic cloves
Salt & Pepper
METHOD
🌱 Preheat oven to 200c
🌱 Toss cherry tomatoes & zucchini with olive oil and salt and place on oven tray. Bake for about 20-30 minutes.
🌱 Cook pasta as per instructions
🌱 Heat oil in a fry pan. Add mushrooms and cook for 5 minutes.
🌱 Add fennel, basil, oregano, garlic, soy sauce, maple syrup and lemon juice. Cook, stirring for about 5 minutes
🌱 Place rocket & creme fraiche in a blender and pulse together until finely chopped. Add garlic, salt and pepper and pulse again to combine
🌱 Gently stir all components together in a bowl. Add more salt and olive oil if desired to taste
