FREE Refrigerated Shipping For All Australian Orders Over $110 | Minimum Order $50 **some regional interstate areas currently not serviced

pasta recipe with us using our Crème Fraiche

Feb 27, 2022 | Recipes To Impress, Savoury

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