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Speedy greens and pesto pasta recipe

10 ratings

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
Healthy
Vegan
Vegetarian
Dairy-free

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

If you haven't got fusilli, try using penne or another short pasta

Each serving contains

Energy
2475kj
590kcal 30%
Fat
21g 30%
Saturates
3g 14%
Sugars
9g 10%
Salt
0.3g 4%

of the reference intake
Carbohydrate 58.6g Protein 31.3g Fibre 21.9g

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.

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.

See more Pasta recipes