When it comes to weeknight dinners I’m not one for fuss. I want something quick and easy but I don’t want to sacrifice any enjoyment of flavours. This pumpkin pesto pasta hits all of the notes, it’s satisfying, tasty, filling and it’s healthy too, winner!
What you’ll need: (serves 2)
For the Pasta
- 200g of wholemeal pasta (or pasta of your choice)
- 2 cloves of garlic, very thinly sliced
- 1 organic lemon, unwaxed
- 1 avocado
- Some basil and rocket leaves for finishing
- 1 Tablespoon of olive oil
- Salt and pepper to season
For the pesto (makes enough for about 6 meals)
- 1 cup of parsley
- 1 cup of basil leaves
- 100g pumpkin seeds
- juice of half lemon
- 80ml olive oil
- 1 tablespoon of vegan parmesan grated (optional)
- 1/2 teaspoon sea salt
- 1 clove of garlic finely chopped
- Toast the pumpkin seeds in a dry frying pan until they pop. Allow to cook before adding them to a food processor with the herbs and garlic and whizz on a low-speed. Add the vegan parmesan now if using. Slowly add the lemon juice, salt and finish with the oil.
- Add some salt to a pan of boiling water and cook the pasta according to the packet instructions. Cook until fairly al dente. Before draining save 1/2 cup of the cooking water. Drain the pasta and set to the side.
- Heat a little olive oil in a pan and gently cook the garlic. You want to do this on a low heat so that all of the flavours are released but so that the garlic does not burn. A little browning is fine.
- Grate in the rind of the lemon and add two tablespoons of the pumpkin seed pesto to the pan and stir. Add the pasta followed by a couple of tablespoons of the cooking water. The pasta will continue to cook. Use enough water to loosen up the dish but you don’t want to overcook the pasta.
- Half and deseed the avocado and using a knife cut criss-cross lines into each half, and scoop out the avocado into the pan. Gently fold into the mix.
- Season to taste and finish with the juice of the lemon and a little oil if needed. Top with some basil and rocket leaves.
Share and enjoy!
If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx