Plant-based Pesto Pasta
Dinner30 minServes 4
Suitable for: Vegan, Dairy free, Gluten free, Egg free, No added sugar
Angie’s pesto puts a fresh plant-based spin on one of your favorite Centr meals. Instead of wheat, pulse pasta is made using flour from peas, lentils, chickpeas or beans – which means it's high in protein and fiber, and low in carbs. It's also ideal if you're gluten intolerant. If you can’t find a pulse-based pasta, substitute wholewheat.
Nutrition
per serving
- Calories
- 518
- Protein
- 29g
- Carbs
- 59g
- Fat
- 16g
- Energy
- 2,169 kJ
- Fibre
- 14g
- Sugars
- 5g
- Saturated fat
- 6.6g
Ingredients
Pesto
Method
5 steps
- Step 1
Combine pesto ingredients in a food processor or blender. Pulse until almost smooth. Adjust seasoning.
- Step 2
Spray a non-stick frypan with oil and warm over high heat. Add courgette and cook, stirring occasionally, until lightly brown and tender.
- Step 3
At the same time, cook pasta in a saucepan of salted boiling water according to packet directions (about 10 minutes).
- Step 4
Two minutes before the pasta is ready, add frozen peas and continue to cook until pasta is just tender.
- Step 5
Drain pasta and peas, reserving some cooking water, and stir through courgette and pesto. Add a little of the reserved pasta water if required and adjust seasoning to taste.
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