Creamy Vegan Pesto Pasta


Heaped tsp Vita Coco Coconut oil
Heaped Tsp buckwheat flour
1 cup Vita Coco Coconut Original milk Heaped Tbsp vegan basil Pesto
2 Tsp nutritional Yeast
Sea salt & Black pepper to taste
2 Servings spelt spaghetti (or other pasta of choice) Handful Fresh cherry Tomatoes


Cook the pasta according to the instructions on the packet.
To make the sauce, gently heat the coconut oil in a saucepan over low heat, then stir through the flour to create a roux.
Remove the from the heat and whisk in some of the milk until all of the flour mixture has dissolved. Return this to the hob and pour in the rest of the milk whilst continuing to whisk. Bring to the boil, then reduce to a simmer and stir continuously as the sauce thickens.
Add in the nutritional yeast, pesto and season to taste.
Once the pasta is cooked, transfer the spaghetti into the sauce and carefully mix everything together. Slice the tomatoes into quarters and scatter over the pasta. Serve and dig in!


Charley's Health