(Vegan) Lemon Pesto Pasta

Hello Beans,
This is the recipe for my quick and easy lemon pesto pasta. I had this for a super quick and filling lunch. This smallish meal packs quite a punch with 13 grammes of fibre and 18 grammes of protein. Great for keeping you full until tea time. Plus it tastes really good.

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Nutritional information (per 1 serving)

Calories: 368
Fibre: 13.3g
Fat: 6.5g
Protein: 18.6g

Ingredients (serves 1)

70g Pasta
20g Mushrooms
30g Peas (I used frozen)
Juice of 1/2 a lemon
2tbsp dried Basil
1/2 tbsp Garlic Powder or Granules
1tbsp Nutritional Yeast
1tbsp Hemp seeds
1/2 cup Spinach
Salt & Pepper

Method

First things first. Put your pasta on to boil. 10 minutes, while that is cooking, is plenty of time to do your other bits. Told you it was quick 😀

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In the bowl, you will be eating from. Mix together the olive oil, hemp seeds, nutritional yeast, lemon juice, salt, pepper, garlic and basil.  Give it all a good mix and then add your raw spinach.

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Next. Cut and cook your mushrooms. I use water to cook them with. Normally around 1tbsp is enough. Just keep stirring. They are normally done in 3 minutes on a medium to high heat.

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Once your mushrooms are cooked plonk them straight into your bowl. Don’t drain them! Pour the water into the bowl as well that you have cooked them in. That little trickle of hot water is enough to wilt your spinach and helps the pesto coat the pasta better.

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Once you’ve got this far your pasta should be nearly done. At this point, you need to cook your peas. You can either put them straight into the pan to cook with your pasta or shove them into a tub and cook them in a microwave for a couple of minutes. Once again, add them straight into your bowl. At this point, your pasta should be done. Drain it, rinse with hot water and pop it in your bowl. Give it all a good mix and add any other herbs and spices you might want. Simple, easy and delicious 😀

Enjoy Beans!