I created this recipe for the Allergy & Free From Show. Since no nuts are advised in the exhibition, I looked for an alternative to pine nuts, and I settled for this recipe which incorporates avocado and miso instead. Combined with the konyaku, these superfoods make it a really healthy recipe. Many visitors enjoyed these different flavours, and some asked me to put it on the website, so here it is!
I use a mix of half DRIED KONYAKU and half spaghetti, which works really well. The Konyaku brings an al dente texture as well as great health benefits. Of course you can change the proportions to whatever you like, have a try and find your favourite mix!
Cook: 15 mins
Yields: 4 Servings
2 packets of ‘DRIED KONYAKU’
180g spaghetti (or as much as you like for 2 portions)
60g fresh Basil leaves
60g extra virgin olive oil
1 Garlic clove
2 tbsp Miso
2 tsp Salt
A pinch of Pepper
1Put all ingredients except DRIED KONYAKU and spaghetti into food processor and process until smooth (stop to scrape down the sides of the food processor if necessary)
2Taste the pesto and adjust seasoning to taste with some miso, salt or pepper
3Prepare the DRIED KONYAKU and spaghetti as instructed on the spaghetti product. DRIED KONYAKU only needs to be soak in hot water for 5 minutes and it doesn't get too soft even after 5 minutes so it can be prepared together with spaghetti
4Mix DRIED KONYAKU, spaghetti and basil pesto, serve it on the plate. Enjoy!