Chickpea & Basil Pesto Pasta
The chicken pesto pasta recipe has been a hit on my website so I've tweaked the recipe and created a vegan and vegetarian version! It's so delicious and creamy and packed full of fibre and goodness
Gluten free, Dairy free, Vegan
400g tin chickpeas
100g wholemeal spaghetti (or gluten free spaghetti)
1 cup peas
1/2 head of broccoli, cut into florets
1/4 cup nut milk
1/4 cup fresh basil leaves
3 tbsp nutritional yeast ( or parmesan cheese if not vegan)
1 tbsp extra virgin olive oil
1 tbsp water
1 1/2 tsp lemon juice
1 tsp minced garlic
1/4 tsp salt
1/4 tsp pepper
Parmesan or vegan cheese and chilli flakes to serve
Bring a medium-sized saucepan to the boil and cook the pasta according to packet instructions.
Bring a small saucepan to the boil and steam the broccoli until very soft.
Then, blend the cooked broccoli with the milk, basil, parmesan cheese, olive oil, water, lemon juice, garlic, salt and pepper in a blender or food processor until smooth.
Add the chickpeas, peas, pasta and pesto sauce to a large pan over medium heat and stir through until warm.
Divide into 4 serves and top with some optional cheese and chilli flakes.
Calories: 309 Protein: 19.8g, Carbohydrates: 35.1g Fat: 6.7g