Panic Pesto Pasta


  • Dried/Fresh tagliatelle pasta
  • Handful (roughly 75 g) cashews
  • 1/2 cup sundried tomatoes in oil
  • 1/2 cup piquante peppers – drained (or replace with more sundried tomatoes if it is too much faff)
  • 4 cloves garlic
  • 1 red chilli
  • Juice of 1 lemon
  • Handful of basil
  • Glug of olive oil
  • Salt and pepper to taste


  1. Bring a pot of salted water to the boil
  2. Cook the pasta according to packet instructions
  3. For the pesto – blast all of the remaining ingredients together in a food processor, adding a splash of oil/water to loosen it up if necessary
  4. Drain the pasta and then mix the pesto through the pasta in the pan
  5. Take photos and tag @vaguelyvegetarian on Instagram
  6. Bask in social media glory

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