Sunflower Pesto Pasta

99822C50-9BAB-4CCD-AFA6-56E9B30D7EA2.JPG

This simple and quick pasta is great for a mid week meal and keeps well in the fridge for the next day! You can even make a batch of the pesto to use throughout the week. I used sunflower seeds here, but they can easily be substituted for any other seed or nuts. Let me know how you get on if you make this, I hope you enjoy! 

x

 

Ingredients

Pesto ingredients (serves 2-3)

½ cup sunflower seeds (soaked in warm water for 1 hour)

Large bunch basil

½ avocado

3-4 tbsp milk of choice (I used soya)

2 cloves of garlic

Salt & pepper to taste

1/2 courgette 

1/2 green/red pepper

Olive oil

Pasta & toppings

Approx 75g pasta of choice per person

Cherry/plum tomatoes 

Extra sunflower seeds for topping 

2 handfuls of spinach

Method

Pre-heat oven to 180c 

-Cut your pepper and courgette to small approx thumb sized pieces. Add olive oil, salt and pepper & roast in the oven for approx 30 mins (depending on your settings, keep checking!)

-After approx 15 mins start cooking your pasta according to the instructions

-Drain the sunflower seeds & blend all of your pesto ingredients well in a blender, less if you like a chunky sauce! 

Cook your pasta to packet instructions 

Once your roasted veg is done, combine all of the veg, pasta, sauce and spinach in a pan to heat through. Serve whilst warm & top with optional tomatoes and extra sunflower seeds- enjoy!