My GOD you guys. This was too good. Nothing like a traditional pesto pasta. It’s super-duper healthy and it takes 20 minutes to make so no excuses. Here comes the recipe.
Hope you like it,
Michelle
Vegan Pesto Chickpea Pasta
- April 12, 2020
- 2
- 20 min
- Print this
Ingredients
- Pasta:
- 1 pack @explorecuisine chickpea fusilli
- 1 yellow onion
- 2 cloves garlic
- 1 small zucchini
- Olive oil
- Pesto:
- A handful of leaf parsley
- A handful of baby spinach
- Handful of coriander
- 2 cloves garlic
- 1 dl walnuts
- 1/2 dl cashew nuts
- 1/2 dl olive oil
- 1/2 lemon
- Salt & Pepper
Directions
- Step 1
- Start by cooking the chickpea fusilli in some salted water. I’d go for 8 minutes so it’s perfectly al dente.
- Step 2
- Chop the onion and garlic and fry until golden in some organic olive oil.
- Step 3
- Cut the zucchini in thin slices and add to the onions and fry until golden.
- Step 4
- Place all the ingredients for the pesto to your blender and press the ON button.
- Step 5
- Add the cooked pasta and the pesto to the pan and mix with the onions and zucchini.
- Step 6
- Top it off with some crushed walnuts.
- Step 7
- Enjoy this fabulous meal.
