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Vegan watercress and feta pasta

Watercress is really healthy and is an excellent ingredient to make pesto from. This time I made a vegan pesto using “feta” vegan cheese - it tasted rather nice. This zesty, vegan watercress and feta pasta can be gluten-free too if the appropriate pasta is used - I made it with rice spaghetti. Feel free to add roasted, grilled or barbecued veggies to the pasta, just before serving.  This is a perfect light meal for a healthy lunch during Spring and Summer.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 50 g watercress
  • 1 Tbsp pine nuts
  • 1 small clove of garlic
  • 1 Tbsp olive oil
  • juice of half a lemon
  • 50 g vegan feta cheese
  • 200 g spaghetti gluten-free, if needed
  • Salt and pepper

Method
 

  1. Cook the pasta according to package instructions.
  2. Meanwhile dry-toast the pine nuts then make the pesto: put the watercress, garlic,olive oil, lemon juice, pine nuts and half of the feta in a blender, then whiz until you get smooth paste. Taste and season with salt &pepper to your liking.
  3. Drain the cooked pasta and put it back in the pan. Add the pesto and toss well.
  4. Serve with crumbled feta on top and plenty of ground pepper (you can add some chilli flakes, if you like). Also, you can garnish it with some watercress and/or toasted pine nuts on top.