Pesto pasta is a favourite of mine as it is simple, quick and tasty. It is high in protein and by making an easy switch and substituting parmesan cheese with a vegan alternative, you can still enjoy this classic pasta dish.
Serves 4
INGREDIENTS
For the pasta:
280g pasta of your choice (can be gluten free)
1 tbsp olive oil
2 garlic cloves, chopped
32g sun-dried tomatoes, sliced
128g rocket
For the pesto:
300g basil
65g flat leaf parsley
130g fresh peas or if frozen, they need to be thawed
4 cloves of garlic
32g pine nuts
Juice of 1 lemon
32g vegan parmesan cheese (and more for serving!)
60ml of oil
Salt and pepper
METHOD
1. Cook the pasta according to the instructions on the packet.
2. While the pasta is cooking, prepare the pesto. Add the basil, parsley, peas, garlic, pine nuts, lemon juice, vegan parmesan cheese and sea salt to a food processor. Blend ingredients, streaming in the olive oil until fully combined and you're left with a creamy pesto. If it isn't blending that well, add extra oil or water to help.
3. In a frying pan, sauté the garlic and the sun-dried tomatoes in the oil for between 1-2 minutes.
4. Mix the pasta into the frying pan, tossing the pasta to coat it in the garlicy oil.
5. In the frying pan (or in a large serving bowl), add the rocket and as much pesto as you like, making sure to stir it through properly.
6. It is best served warm with an extra sprinkle of vegan parmesan cheese on top.
This recipe is great as you can prepare it in advance for quick and simple meals during the week, or what I sometimes do is make the pesto (it lasts 2-3 days in the fridge or 3-4 months in the freezer) and cook myself fresh pasta for an easy meal.
NB. You could also serve with some vegan garlic bread (most supermarket ones are accidentally vegan but check the label!) Sometimes I add plant based 'chicken' pieces or tofu if I want it to be more filling.
vegan, soy free