Vegan Pesto Pasta

with Peas, Spinach and Sun-dried Tomatoes
‘Pesto’ comes from the Genoese word ‘pestâ’, meaning to pound’ or ‘crush’. Pesto is traditionally made in a pestle and mortar.
Cals 691 · Prot 23 · Carbs 105 · Fat 21
Quick & Easy
Vegan
Try Hello Chef Now
20 min
photo
‘Pesto’ comes from the Genoese word ‘pestâ’, meaning to pound’ or ‘crush’. Pesto is traditionally made in a pestle and mortar.
Cals 691 · Prot 23 · Carbs 105 · Fat 21
Quick & Easy
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Fusilli pasta
250 Grams
Garlic cloves
1 Piece
Fresh basil
30 Grams
Pine nuts
30 Grams
Cashew nuts
40 Grams
Nutritional yeast
4 Grams
Lemon
1 Piece
Olive oil
4 Tbsp
Vegetable stock cube
0.5 Piece
Salt
0.5 Tsp
Sun dried tomatoes
60 Grams
Baby spinach
40 Grams
Green peas
250 Grams

Tips for fussy eaters

Omit the garlic and lemon juice and add Parmesan cheese (if you're not vegan!).

Pro tip

Add a splash of water if the pesto needs help coming together!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Boil pasta

Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.
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2 Blend pesto

Meanwhile, peel the garlic. To a food processor or blender, add the basil, pine nuts, cashew nuts, nutritional yeast, garlic cloves, lemon juice, olive oil, crumbled stock cube and salt. Blitz. This is your pesto.
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3 Serve

Chop the sun-dried tomatoes. Return the drained pasta to the pot. Add the pesto, baby spinach, sun-dried tomatoes and peas. Mix thoroughly and warm over a low heat until the spinach has wilted and the pasta is warmed through. Serve immediately.

Tips for fussy eaters

Omit the garlic and lemon juice and add Parmesan cheese (if you're not vegan!).

Pro tip

Add a splash of water if the pesto needs help coming together!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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