Mediterrenean Pesto Pasta

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A recipe by Leozette Roode from The SA Vegan Cookbook.

For the basil pesto:

2 packed cups of baby spinach

1.5 packed cups of basil leaves

1 clove garlic

Juice of 1.5 lemons

1/2 avocado

For the pasta:

1 box Happy Earth People Red Lentil Pasta

1 tbsp olive oil

1 white onion, chopped

1 clove garlic, minced

1 tsp paprika

1 tsp cayenne pepper

1 punnet button mushrooms, sliced

15 cherry tomatoes, cut in half


1. Drain the sunflower seeds and add the pesto ingredients into a food processor. Blend until smooth. Set aside.

2. Cook the pasta according to instructions, drain and set aside.

3. Add olive oil to a big wok. When hot, add the chopped onions, minced garlic, paprika & cayenne pepper. Cook until soft.

4. Add the mushrooms, white wine & mixed herbs.

5. When mushrooms turn brown, add chopped spinach, cherry tomatoes, squeeze of lemon, salt & pepper. Cook until spinach turns bright green.

6. Add Kalamata olives and nutritional yeast and stir through.

7. Add the pasta and basil pesto to the wok and stir through.

8. Serve with fresh rocket & avocado on top.

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