Angie Asche

Plant-based Pesto Pasta

Angie Asche
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.

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Number of servings
2
Ingredients

1⁄2 olive oil spray

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

Methodbased on 4 servings
1

Combine pesto ingredients in a food processor or blender. Pulse until almost smooth. Adjust seasoning.

2

Spray a non-stick frypan with oil and warm over high heat. Add courgette and cook, stirring occasionally, until lightly brown and tender. 

3

At the same time, cook pasta in a saucepan of salted boiling water according to packet directions (about 10 minutes). 

4

Two minutes before the pasta is ready, add frozen peas and continue to cook until pasta is just tender.

5

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.

Nutritional Informationper serving

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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