Vegan Pesto Pasta

with Peas, Spinach and Sun-dried Tomatoes

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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!

‘Pesto’ comes from the Genoese word ‘pestâ’, meaning to pound’ or ‘crush’. Pesto is traditionally made in a pestle and mortar.

Cooking Time: 20 min

Equipment Required: Food processor, Blender

Cals 793 · Prot 30 · Carbs 123 · Fat 22

Dairy-Free

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

‘Pesto’ comes from the Genoese word ‘pestâ’, meaning to pound’ or ‘crush’. Pesto is traditionally made in a pestle and mortar.

Cooking Time: 20 min

Equipment Required: Food processor, Blender

Cals 793 · Prot 30 · Carbs 123 · Fat 22

Dairy-Free

Instructions

photo

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.

photo

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.

photo

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!

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
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