Creamy Pea Pesto Pasta
Pasta dishes
Soya
Vegan
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For the pesto::
20g fresh basil
20g fresh parsley
200g frozen peas + 70g to serve, thawed
1 clove garlic
Juice from ½ lemon
2 tbsp nutritional yeast
2 tbsp roasted pine nuts
4 tbsp olive oil
For the pasta::
320g wholewheat penne
300g roasted peppers (from a jar/can)
2 shallots
250g cherry tomatoes
100ml Alpro Soya Plain No Sugars alternative to yogurt
Ingredients
For the pesto::
20g fresh basil
20g fresh parsley
200g frozen peas + 70g to serve, thawed
1 clove garlic
Juice from ½ lemon
2 tbsp nutritional yeast
2 tbsp roasted pine nuts
4 tbsp olive oil
For the pasta::
320g wholewheat penne
300g roasted peppers (from a jar/can)
2 shallots
250g cherry tomatoes
100ml Alpro Soya Plain No Sugars alternative to yogurt
Preparation
1
Fill a large saucepan with water, add a pinch of salt and bring it to a boil.
2
Meanwhile, prep your pesto. Put all the pesto ingredients into a food processor or blender, and whizz until all mixed together. Season to taste with salt and pepper.
3
Now for the pasta. Pour the penne into the boiling water and follow the cooking instructions on the packet as they vary.
4
Back to the sauce. Slice the roasted peppers, finely dice the shallot and halve the cherry tomatoes. Pop all that veg into a non - stick pan with a drizzle of olive oil, and sauté over a low heat for 3-4 minutes
5
Pour in the pesto sauce, add the rest of the peas and let it all heat through.
6
Drain the pasta, tip into the pan with the pesto sauce . Stir through the Alpro No Sugars alternative to yoghurt. Season with black pepper and it's deliciously good to go!
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