Difficulty: Easy
Serves 4
AD – I’ve teamed up with my pals at Saclà to whip up an easy brunch recipe using their new Free From Basil Pesto!
Finding a vegan-friendly pesto is tricky but Saclà have made it easy with their Free From Basil Pesto. Not only does it not contain any dairy (or wheat, or gluten), they’ve actually added tofu for extra creamth (yep, still using that word!) Plus, it’s easy to get your hands on – just find it in your local Coles!
Saclà asked me to take the new product for a spin by creating a delish recipe and boy, have I delivered! My Roasted Pesto Mushrooms on Toast is bursting with flavour and the perf contrast of textures. Check out how to make it below!
Ingredients
- 400g button mushrooms, washed
- 4 cloves garlic, peeled and chopped
- 2-3 tablespoons olive oil
- 190g (one jar) Sacla Free From Basil Pesto
- 1 large avocado
- Squeeze of lemon juice
- 4 pieces of toast
- Salt and pepper to taste
- Sliced spring onion to serve
Method
- Preheat your oven to 200°C and grab a medium-sized baking tray
- Chuck your button mushrooms into the tray with the garlic and drizzle with olive oil until nicely coated.
- Pop into the oven for 8-10 minutes until the mushrooms start to turn golden on the edges.
- Remove the tray from the oven and stir through the Sacla Free From Basil Pesto, return to the oven for a further 20-30 minutes, stirring every 8 minutes or so.
- While the mushrooms are cooking, mash together the avocado and lemon juice until smooth and get your toast ready.
- Once the mushrooms are deep golden in colour, remove from the oven and set aside.
- Spread your toast with the avocado and pile on the mushrooms. Don’t forget to drizzle with the leftover liquid in the pan for maximum flavour.
- Add some salt and pepper, sprinkle with spring onion and serve immediately.
This was a sponsored post. You can learn more about sponsored posts and how they help improve Like A Vegan here.
