A modern, green and gluten-free spin on a traditional pesto pasta dish.
MAKES 2 SERVING/ TOTAL TIME 15 MINUTE
250g San Remo 4 Pulse Penne
2 bunches of broccolini, cut into 3rds
1 cup basil leaves
1 garlic cloves
¼ cup raw cashews
½ cup grated vegan cheese
¼ cup coconut cream
salt and pepper
1 long red chilli, deseeded and finely chopped
Boil a large pot of salted water. Blanch broccolini in boiling water for 2 to 3 minutes until soft. Once cooked remove and cool down. Cook pasta as per packet directions in broccolini water.
Place basil, half of the broccolini, garlic, cashews, cheese and small amount of oil into a food processor and blend until smooth. If needed, add more olive oil to combine well.
Combine the cooked pasta, coconut cream, broccolini puree and blanched broccolini.
Mix together well and season.
355 Kcal, 29g fat, 8g saturated fat, 7g fiber, 11g protein, 14g carbs