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PESTO PASTA

BREAKDOWN:


Serves 4
648 calories
54g carbohydrates
16g protein
42g fats


INGREDIENTS:

 

100g almonds

2-3 cloves of garlic

1/6-1/4 lemon

20g fresh basil

1 tsp. of salt

3/4 tsp. of pepper

30g of hard vegan cheese

120ml of olive oil 

4 tbsp. of nutritional yeast

3-4 tbsp. of water

250g of Rigatoni shells

1/2 medium broccoli

200g green beans 

METHOD:


1. In a large saucepan on medium heat, add the almonds and blanch cook for 10 minutes. 

2. Next, add the cooked almonds, garlic, lemon (including rind), basil, salt, pepper and cheese into a blender cup and pulse blend for 2-3 minutes before adding in the olive oil, nutritional yeast and small amounts of the water at a time to form the pesto paste.

3. Next, cook the pasta in the seperate pan of boiling water for 8 minutes.

4. Chop and add the broccoli to the pasta and cover with a lid to cook for a further 3-5 minutes. 

5. In another large saucepan, add the green beans and a small drop of olive oil and cook for 5 minutes. 

6. Add the cooked pasta and broccoli as well as the pesto to the saucepan with the green beans and toss to coat, cooking for a further 2-3 minutes before serving! 

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