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.

Serves 4


4 cups of spiral pasta or past of your choice (use gluten free if desired)

Pesto ingredients
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


  1. Boil a pan of salted water and then add the pasta and cook until soft
  2. In a food processor add all the pesto ingredients and mix until you have a smooth consistency
  3. Mix the pesto in with the pasta and serve onto individual plates or serving platter
  4. Top with garnish and enjoy!

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