Recipe: Vegan Pesto Pasta

The great thing about this recipe is you can use whatever herbs or vegetables you have on hand! Parsley, coriander, spinach and kale also work really well as the base of the sauce, as does the addition of mushrooms, broccolini and zucchini to the pasta.

Ingredients

• 1/4 cup walnuts

• 2 tbsp hemp seeds

• 2 large bunches of basil

• 1 handful of rocket or spinach

• 2 cloves of garlic, peeled

• 1 lemon, juiced

• 2 tbsp extra virgin olive oil

• Splash of water

• 1/2 tsp of chilli flakes (or more according to your desired spiciness)

• Salt and pepper

• 1 head broccoli, chopped into bite-size pieces

• 1 cup frozen peas

• Pasta*

*Pulse pasta, green pea or the mixed variety (peas, lentils, chickpeas and borlotti beans) work well with the flavour and is a great way to add additional protein and fibre to the meal.

Directions

1. Use a food processer to combine the basil, rocket, walnuts, hemp seeds, garlic, lemon juice, extra virgin olive oil, chilli and salt. Blend until smooth. A splash of warm water will help the ingredients combine well.

2. Into a pot of boiling water, cook the pasta according to the instructions on the packet. When the pasta is cooked halfway, add the broccoli and frozen peas to the water. Continue cooking on high heat until cooked through.

3. Once the pasta and veggies are cooked, drain water and return to the pot. Reserve ¼ cup of cooking liquid.

4. Add the pesto sauce to the cooked pasta and veggies and mix well. Add the saved pasta water for a creamy consistency.

Serves 4

Have leftovers? Try this recipe: A leftover pasta salad from Ambrosia Nutrition.