Creamy Red Pesto & Greens Pasta (gf, ve)

Prep: 5 minutesCook: 20 minutesTotal: 25 minutes
Yield: serves 2Category: Dinners
Jump to recipe Print

This delicious pasta recipe tastes so indulgent but is actually really quick and simple to make. The combination of the plant based cream and red pesto result in a really flavourful and decadent tasting dish despite the other ingredients being really simple.

This is a great recipe to make to help reduce food waste as, although specific vegetables are listed, you don’t need to stick rigidly to the ingredient list and could include any additional courgettes, kale etc you have in that need using up. The most important part of this recipe is the sauce so you could realistically use any vegetables desired or none at all and it would still be delicious! It is also a great recipe to keep in the back of your mind for when you have half a tub of cream or pesto left that you’re not sure what to do with.

I use nutritional yeast in this recipe, however, this ingredient is optional so do not worry if you don’t have any. If desired you could use a finely grated dairy free parmesan style cheese in its place or, if you don’t have dietary requirements, you could use normal dairy containing parmesan, cream and pesto in this dish.

You can make this purse friendly meal for two in less than thirty minutes meaning that is an ideal midweek dinner if you are in a rush.

Ingredients

metric
imperial
  • 150g 1 + 1/2 cups gluten free pasta (uncooked weight)
  • 150ml 1/2 cup + 1 tbsp plant based single cream
  • 2 tbsp dairy free red pesto
  • 2 tbsp tomato puree
  • 1 large beef tomato
  • 1 handful tenderstem broccoli
  • 1 handful asparagus
  • 1 handful green beans
  • 1 handful frozen peas
  • 1 handful spinach
  • 1/2 handful fresh parsley
  • 2 cloves garlic
  • 2 tbsp nutritional yeast (optional)
  • 2 tbsp dairy free red pesto
  • 2 tbsp tomato puree
  • pinch sea salt
  • pinch black pepper
  • splash olive oil

Method

  1. Remove the stem from the tomato and roughly chop into small chunks along with the broccoli, green beans and asparagus
  2. Add to the pan along with a splash of olive oil and sautee over a low heat for five minutes, stirring occasionally
  3. Mince the garlic cloves and add to the pan along with the spinach and frozen peas
  4. Allow to cook for another two minutes before stirring in the tomato puree
  5. Remove from the heat and add the cream and pesto to the pan. Stir so all of the vegetables are coated and return to a low heat
  6. Finely chop the parsley and stir in along with the nutritional yeast, salt and pepper. Allow to simmer for ten minutes
  7. Cook the pasta according to the packet instructions
  8. Drain the pasta and pour into the pan containing the vegetables and sauce. Stir well so everything is well combined before serving

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *