Vegan pesto pasta with broad beans
Background
This vegan pesto pasta with broad beans is ready within 15 minutes so it’s perfect on busy days! I used ready-made pesto, which was a bit bland so jazzed it up with roasted garlic, lemon zest and chilli. I served the dish using gluten-free brown rice penne.
Ingredients
- 200g pasta of your choice (can be gluten-free)
- 100g broad beans (can be from frozen)
- 2 Tbsp vegan pesto
- Zest of ½ lemon
- 2 cloves of roasted garlic
- Pinch of Chilli flakes
- 50g wild rocket leaves
- 2 Tbsp sliced black olives
- Grated vegan cheese (optional)
Instructions
- Cook the pasta according to the packet instructions.
- Meanwhile, mix the pesto with the lemon zest and roasted garlic into a paste.
- For the last five minutes of the cooking time, add the broad beans to the pasta.
- Drain, then put the pasta and beans back into the pan. Add the pesto and gently combine. Add a couple of pinches of chilli flakes, then fold in the olives and rocket leaves.
- Serve immediately with plenty of freshly ground pepper and grated vegan cheese, if liked.
Categories
- Meal Type: - Everyday - Lunch - Quick & Easy - Supper
- Cuisines: - Italian
- Ingredients: - Beans
- Health and Diet: - Dairy Free - Detox - Egg Free - Gluten Free - Healthy - Sugar Free - Vegan
- Skill Levels: - Easy
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