Pasta Food’s Giant Fusilli with creamy avocado pesto and garlic roasted vegetables.
Premium bronze die fusilli pasta with a creamy avocado and basil pesto. Garlic roasted broccoli, earthy chestnut mushrooms and Cavolo Nero. Perfect for a light plant-based lunch and tasty for everyone.
Ingredients
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70 g dried giant fusilli
Pesto:
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1 medium ripe avocado
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15 g fresh basil
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3 g chopped garlic
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1 g nutritional yeast
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5-10 ml of lemon juice (taste dependent)
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100 ml olive oil
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Salt & pepper for seasoning.
Roasting Vegetables:
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10 g sliced garlic bulbs
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50 g diced broccoli
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50 g diced chestnut mushrooms
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50 g shredded Cavolo Nero.
Method
- Cook pasta on the hob for 9-10 minutes in boiling water. Drain when complete.
- Set oven to fan 190 °C. Place vegetables on a baking tray and spray generously with olive oil.
- Roast for 10-15 minutes until desired cook and texture.
- Add pesto ingredients above into a food processer and blend until an even paste. Add more salt & pepper if needed.
- Combine cooked pasta and pesto. Add roasted vegetables to the dish.
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