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Saturday, July 04, 2020

Rakul Preet Singh cooks yummy vegan pesto pasta; try the recipe

Rakul Preet shared a picture of the pasta she made on Instagram.

By: Lifestyle Desk | New Delhi | Published: June 19, 2020 10:30:51 pm
creamy vegan pesto pasta, rakul preet singh Try making creamy vegan pesto pasta like Rakul Preet Singh. (Source: rakulpreet/Instagram. image designed by Gargi Singh)

Rakul Preet Singh is all about healthy eating. The actor, who has been honing her culinary skills of late, gave us a sneak peek into her vegan ghar ka khaana a while ago. She also showed us how to make an immunity-boosting drink with turmeric, ginger and other ingredients.

The De De Pyaar De actor, who has now turned vegan, whipped up yet another dish — creamy vegan pesto pasta. Rakul Preet shared a picture of the pasta she made on Instagram. Take a look:

Creamy vegan pesto pasta Creamy vegan pesto pasta (Source: rakulpreet/Instagram)

So, how do you make this yummy and healthy vegan pesto pasta at home? Here’s a recipe from vegan food blogger Alissa’s website, connoisseurusveg.com. Try this:

Ingredients

6 ounces – Dried orecchiette pasta
1 tbsp – Olive oil, plus a dash
1 cup – Full-fat coconut milk (from a can)
1 cup – Unflavored and unsweetened non-dairy milk of choice (such as soy or almond milk)
2 tbsp – Whole wheat flour (all-purpose works too)
1/2 cup – Vegan pesto
1 1/2 cups – Cherry tomatoes, halved
1 cup – Chickpeas (cooked or canned)
1/2 cup – Kalamata olives, halved
1 cup – Fresh arugula, packed
1-2 tbsp – Lemon juice to taste
Red pepper flakes to taste
Salt and pepper to taste

Read| Easy recipe: Give this healthy Alfredo pasta a shot today

Method

* Bring a large pot of salted water to boil. Add the pasta and cook, but make sure to not overcook.

* Drain the pasta and return it to the pot. Toss with a dash of olive oil to prevent sticking.

* Coat the bottom of a large pot with 1½ tablespoons of olive oil and place it over medium heat.

* When the oil is hot, whisk in the flour. Cook for three to four minutes, until the mixture darkens a bit and begins to smell nutty.

* Whisk in the coconut milk and other non-dairy milk. Raise the heat and bring the mixture to a boil.

* Lower the heat and allow the mixture to simmer, whisking frequently, for about seven minutes, until it thickens up a bit.

* Stir in the pesto, cherry tomatoes and cooked pasta. Let the sauce continue simmering for about one minute. It should thicken up a bit more and coat the pasta.

* Remove the pot from heat and immediately stir in the chickpeas, olives and arugula. Stir just until the arugula begins to wilt.

* Season with lemon juice, red pepper flakes, and salt and pepper to taste. Serve it.

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