Sometimes we just need something simply and quick to make yet healthy and nutritious.
This is a great dish to whip up in minutes (as long as it takes to cook the pasta) and contains delicious fresh flavours as well as vegan needed protein. Give it a go – you won’t be disappointed.
4 cups of spiral pasta or past of your choice (use gluten free if desired)
1 cup fresh basil leaves
Juice from 2 lemons
1/4 cup nutritional yeast
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
2 tbsp olive oil
1 tsp wholegrain mustard
1/4 cup cold water
1/4 cup pine nuts (or nuts of choice: walnuts and cashews both work really well with this recipe)
1 cup fresh rocket leaves for added freshness
Our ‘Twist’ ingredient is: 2 medium avocados, skin and stone removed – packed with protein, tasty and nutritious.
Optional: 1 tsp white truffle oil
Optional: for colour, add 1/4 cup of sun-dried tomatoes to the mix
Fresh basil leaf
Toast 1 tbsp of pine nuts and add as a garnish to each plate
Drizzle a little olive oil over each plate
Fresh cherry tomatoes cut in half
- Boil a pan of salted water and then add the pasta and cook until soft
- In a food processor add all the pesto ingredients and mix until you have a smooth consistency
- Mix the pesto in with the pasta and serve onto individual plates or serving platter
- Top with garnish and enjoy!