This week we have a delicious quick and easy pesto pasta recipe from the lovely Natalie Brady, our go-to Holistic Nutritionist.
“This is the perfect meal to whip up after a long day. It’s plant-based, high in protein, healthy fats and loaded with leafy greens and fibre to support optimal gut health. You can keep it simple as per my recipe or add additional ingredients if you’re feeling like a bit extra, such as sliced fresh cherry tomatoes, stir-fried broccoli, prawns or meat of choice. I personally like it with extra stir-fried veggies such as broccoli for an extra nutritional boost.”
1 packet San Remo Pulse Penne Pasta
1 bag of fresh green beans (about 400g worth), chopped in half
10 white button mushrooms, thinly sliced
1 tbsp coconut oil
Salt and pepper to taste
Optional – grated vegan cheese or sliced feta to serve
3 cups handfuls spinach
½ cup fresh herbs (I use a mix of basil & parsley)
½ cup olive oil
Juice from 1 lemon
1-2 garlic cloves
Pinch of Himalayan salt
Cook pasta as per instructions, rinse and set to the side.
Add pumpkin seeds into a food processor and pulse for 5-10 seconds to break down the shells, then add the remaining dressing ingredients and process until a smooth sauce forms.
Melt coconut oil in a large sauce pan over medium heat. Add chopped green beans and sliced mushrooms, stir-fry for 4-5 minutes until tender (but not too soft).
Add the cooked pasta and vegetables into a large bowl, pour over pasta sauce and toss together until the pasta is generously coated. Serve into bowls, season with salt and pepper and enjoy!
Basil photo by Alissa de Leva