Red Lentil Pesto Pasta

Red Lentil Pesto Pasta
Check out this delicious and sustainable Lentil Pasta recipe by the lovely Phoebe! 

Serves 2 

135g red lentil pasta (I use ProFusion fusilli) 
1 cup broccoli florets 
1 small courgette 
2 cups of a selection of your favourite organic mushrooms, I’ve used chestnut & enoki 
2 handfuls wild rocket. 
2 tbsp Organico vegan pesto 

Bring a pan of water to the boil, add the pasta & cook as per packet instructions, adding the broccoli for the final minute. 
Drain & leave to one side.Meanwhile prep your mushrooms (remove tough ends & halve large ones) 
Pop them into a sauté pan, season with salt & pepper & heat gently until they release their natural moisture, then finely dice the courgettes & chuck them in too, tossing to lightly toast. 
Add your pasta, mix, then turn off the heat to swirl through the pesto, adding the rocket & letting it wilt in the residual heat of the pan. 
Serve & dive in!

Products In This Recipe

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Wild Pacific Pink Salmon filleted
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