Courgette linguine with cashew pesto and marinated mushrooms and brocccoli

Name: Courgette linguine with cashew pesto and marinated mushrooms and brocccoli
Ingredients: 2 small garlic cloves, crushed; 1 small red chilli, deseeded and finely chopped; 50 g raw cashews; 100 ml groundnut oil or extra-virgin olive oil; 25 g fresh coriander leaves; 2 cm piece of root ginger, peeled and grated; 100 ml groundnut oil or extra-virgin olive oil; 100 g broccoli, cut into florets; 100 g broccoli, cut into florets; 4 crispy and firm courgettes; juice of 2 limes; sea salt and freshly ground black pepper; 4 crispy and firm courgettes; sea salt and freshly ground black pepper; juice of 1 lime; 40 g fresh mint leaves; 100 ml extra-virgin olive oil; 200 g chestnut mushrooms; 1 tablespoon shoyu (Japanese soy sauce); 1 tablespoon shoyu (Japanese soy sauce); 1 spring onion, finely chopped; 2 garlic cloves, crushed

Preparation info

Serve
4

Difficulty
Easy

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

A refreshing variation of the classic pesto. Tossed with raw delicate threads of courgette, marinated mushrooms and crunchy broccoli, this is an outstanding plate of colour and texture.

Ingredients

For the Cashew Pesto

50 g raw cashews
2 small garlic cloves, crushed
1 small red chi

Main course
Vegan

Method

For the cashew pesto, place the cashews in a blender and blitz until broken down. Add the garlic, chilli and ginger and blend to a paste. Add the oil and herbs and blend until pureed. Finish with the lime juice and sea salt. Set aside.

Slice the mushrooms very thinly, place in a bowl and add the oil, soy sfuce, garlic, onion and ginger. Allow to marinate for 30 minutes or until soft.