Vegan Basil Pesto Pasta
This delicious vegan dish is both nutritious and filling!
Ingredients
- 1 pack gluten free pasta I like chickpea pasta
- 1 head broccoli, chopped into 1cm pieces
- 1 tsp minced garlic
- 1 pack vegan basil pesto I use IPastai brand from the fridge section
- 1 large zucchini, grated
- 1 large carrot, grated
- 1/4 cup sundried tomatoes, sliced finely
- 2 small chillies, sliced finely Or 1/2 tablespoon chilli flakes
- 1 jar macadamia feta cheese in oil, drained
- 1/2 small pack pine nuts, roasted I add more because I love them!
- 1 pack baby spinach (single pack), roughly sliced
- 1 sprinkle cracked pepper Use as much or as little as you like!
Instructions
- Boil water in a large pot and add pasta. Set the timer for 5 minutes short of the cooking time.
- While the pasta is cooking, roast the pine nuts until golden. Take off heat and set aside.
- When the timer for the pasta goes off, add the chopped broccoli to the water and boil for 5 minutes.
- When the timer goes off again, strain the contents of the pot, saving approx 1.5 cups of the water. Set the water, the broccoli and the pasta aside.
- Fry the garlic in the now empty pot for one minute.
- Add the water, the pesto, zucchini, carrot, sundried tomatoes, chillies, and feta cheese and stir over medium heat until the vegetables are cooked.
- Add the drained pasta and broccoli and stir through until well combined, then add the baby spinach and pine nuts.
- Sprinkle generously with cracked pepper.
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