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Plant-power pesto pasta (ve)
A super tasty pesto pasta packed with greens, crunchy seeds, and wholewheat pasta for a colourful meal – full of plant power. Portion sizes relate to a child of primary school age, please amend to suit your needs.
Ingredients
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25 gpumpkin seeds
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25 gsunflower seeds
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100 gbroccoli
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100 gpeas frozen
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100 gspinach frozen
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3.1 ggarlic powder
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40 glemon juice
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4 glemon zest
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22 gnutritional yeast
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3.75 gsalt
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250 mlwater
For serving
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200 gpeas frozen, for serving with the pasta
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550 gwholewheat pasta
Instructions
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Preheat the oven to 180°C and lay the pumpkin and sunflower seeds on a baking tray. Lightly toast the seeds in the oven for 10 minutes until they turn golden brown and then place these to one side.
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Next, chop the broccoli into small florets and place in a pan of boiling water. Cook for 3 minutes until the broccoli is al dente. Add 100g of frozen peas and spinach to the pan for 30 seconds before straining the vegetables.
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Place the cooked vegetables, toasted seeds, and all the other ingredients into a jug and blitz with a stick blender to make a smooth pesto. Add a little more water if necessary and adjust the seasoning to taste.
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Cook the pasta and the additional 200g of frozen peas. To serve, mix the pesto, peas, and pasta together.
Notes
Key facts per serving:
Fibre: 8.3g
Protein: 11.9g
Saturated Fat: 0.7g
Other Nutrition Facts: contains calcium, iron, & vit B12. Good source of zinc
Allergens: gluten
C02 Emissions: 0.21kg, very low carbon (A rated)
