Vegan Pesto Pasta

This vegan pesto pasta makes a delicious lunch or dinner.

If you need a little help getting all your greens, this plant-based pesto is sure to help you hit your daily veggie goal!

Prep: 20 mins

Cook: 30 mins

Serves 4

Recipe by The Coconut Collaborative.

Method

• Roast the pine nuts in a hot pan until toasted. Allow the nuts to cool down completely.
• Into a blender, place all the pesto ingredients apart from the olive oil. Process until chopped small and then start trickling in olive oil while the motor is going. 
• Adjust the seasoning to your taste. 
• Boil a large pan of water and cook your pasta. 
• Prepare the vegetables in a separate pan, stir-fry the courgette and asparagus for 2 minutes. Boil the peas for 2 minutes. 
• Drain your pasta and toss it in the pesto, coconut collaborative yoghurt and mix the veggies in and serve. 
• For the topping, scatter toasted pumpkin seeds and chilli flakes.

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