Speedy greens and pesto pasta recipe
Created by The Tesco Recipes team
Twirly fusilli and courgette ribbons mean this quick pasta dish goes down a treat. It’s easy to increase your protein levels without eating more meat – just add tasty soya beans.
See method- Serves 4
- 20 mins to prepare and 5 mins to cook
- 590 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 350g frozen soya beans
- 300g wholewheat fusilli
- 375g pack broccoli, cut into florets
- 1 tsp olive oil, plus 1.5 tbsp
- 2 courgettes, peeled into ribbons
- 1 tsp crushed chillies
For the pesto
- 55g golden flaxseeds, toasted
- 2 garlic cloves, roughly chopped
- 30g pack fresh basil
- 1 lemon, zested and juiced
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Shop ingredientsEach serving contains
- Energy
- 2475kJ 590.0kcal
- Fat
- 21g
- Saturates
- 3g
- Salt
- 0.3g
- Sugars
- 9g
of the Reference intake
Carbohydrate 58.6gProtein 31.3gFibre 21.9g
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Method
- Boil the beans for 6 mins. Transfer to a bowl with a slotted spoon, reserving the water; set aside.
- Cook the fusilli to pack instructions in the reserved water, adding the broccoli for the last 4 mins. Drain, reserving 150ml cooking water.
- Meanwhile, heat 1 tsp oil in a frying pan over a medium heat. Add the courgettes and fry for 2-3 mins until softened and reduced. Stir in the fusilli, broccoli and 150g soya beans.
- Tip the toasted flaxseeds into a food processor with the remaining 200g cooked soya beans, the garlic, basil and lemon zest and juice; blitz to combine. With the motor running, add 2 tbsp olive oil and enough of the reserved pasta water to make a chunky but spoonable sauce. Season to taste. 5 Stir the pesto through the pasta and veg; scatter with crushed chillies.
- See more Pasta recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
