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Quick and Easy Pesto Pasta

Quick and Easy Vegan Pesto Pasta

Delicious, nutritious, and ready in less than 15 minutes!

Course Main Course
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 small servings

Ingredients

  • 300 g (5 cups) fusilli

Pesto

  • 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

Veggies

  • 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

Instructions

  1. Begin heating olive oil in a pan for veggies.

  2. Throw all pesto ingredients in a food processor and blend.

  3. Start frying onion in the heated oil.

  4. Begin cooking fusilli in salted boiling water.

  5. Add the beans, courgette, and mushrooms to the onion in the frying pan.

  6. Drain fusilli once cooked and transfer back to the pot. 

  7. Add the stir-fried veggies, fresh tomato and olives, and pesto mix to the pasta and stir until well mixed.

Recipe Notes