Pasta is awesome. There are so many ways to have it; the varieties are endless. And it is so easy to throw together. This quick and easy vegan pesto pasta is one of my favourites and makes a regular appearance in our household.
GET YOUR GREENS IN
Part of the reason I love this pasta so much is it is such an easy way to get loads of greens in. I use spinach or kale, and when you blend it up like this it is so easy to eat. Great for my little one as well who is not quite up to that task of chewing leafy greens yet.
If you don’t already know, pesto is normally not vegan friendly, nor is it even vegetarian friendly! Pesto usually contains parmesan cheese which is made from rennet (coming from the stomach of a calf, yuck). It is so easy to make your own anyway. You could even pre-prepare the pesto and keep in the fridge until you’re ready to make the pasta to make this dinner even quicker.
I hope you enjoy and please tag me if you try it and post a pic. Cheers! 🙂
Delicious, nutritious, and ready in less than 15 minutes!
- 300 g (5 cups) fusilli
- 80 g (4-5 cups) raw spinach
- 30 g (1/2 cup) nutritional yeast
- 30 g (1/4 cup) cashews
- 1 handful fresh basil
- 1 tsp oregano
- 2 cloves garlic
- 1 Tbsp olive oil
- 1 Tbsp olive oil
- 1/2 red onion, diced
- 2 cloves garlic, chopped
- 1 can black beans
- 1 courgette diced
- 200 g (3 cups) mushrooms, sliced
- 150 g (1 cup) cherry tomatoes, halved
- About 15 black olives, sliced
Begin heating olive oil in a pan for veggies.
Throw all pesto ingredients in a food processor and blend.
Start frying onion in the heated oil.
Begin cooking fusilli in salted boiling water.
Add the beans, courgette, and mushrooms to the onion in the frying pan.
Drain fusilli once cooked and transfer back to the pot.
Add the stir-fried veggies, fresh tomato and olives, and pesto mix to the pasta and stir until well mixed.
- Swap the fusilli for a gluten free version like corn pasta to make the meal gluten free.