Plant-based Pesto Pasta
PREP 10 MIN•COOK 20 MIN
Angie’s pesto puts a fresh plant-based spin on one of your favorite Centr meals. Instead of wheat, pulse pasta is made using flour from peas, lentils, chickpeas or beans – which means it's high in protein and fiber, and low in carbs. It's also ideal if you're gluten intolerant. If you can’t find a pulse-based pasta, substitute wholewheat.
DF
EF
GF
NS
VE
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Number of servings
2
1⁄2 spray olive oil
1 courgette (medium) Cut lengthwise & then into half moons
125g pulse pasta, dried
1 cup (140g) frozen peas
Pesto
1⁄2 bunch of fresh basil (150g bunch) leaves picked
1 garlic clove
1 tbs pine nuts
1 tbs hemp seeds
1 1⁄2 tbs nutritional yeast
1 tbs water
1⁄2 tbs olive oil
1⁄2 lemon juiced
salt & pepper, to taste
Combine pesto ingredients in a food processor or blender. Pulse until almost smooth. Adjust seasoning.
Spray a non-stick frypan with oil and warm over high heat. Add courgette and cook, stirring occasionally, until lightly brown and tender.
At the same time, cook pasta in a saucepan of salted boiling water according to packet directions (about 10 minutes).
Two minutes before the pasta is ready, add frozen peas and continue to cook until pasta is just tender.
Drain pasta and peas, reserving some cooking water, and stir through courgette and pesto. Add a little of the reserved pasta water if required and adjust seasoning to taste.
Energy (kJ)
1800 kJ / 429 cals
Protein
23.6 g
Fat
15 g
Sat. Fat
5.1 g
Carbs
44.5 g
Sugar
4.8 g
Fiber
12.2 g
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