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RECIPE: Vegan Pesto Pasta with Artichoke Hearts

RECIPE: Vegan Pesto Pasta with Artichoke Hearts

Hello everybody! I hope your week is going well so far! I’ve not been posting as much in the last couple of weeks, partly because I was struck down with a cold for a while, and partly because it was my birthday and I wanted to take things easy for a bit. I’m all about that self care malarkey. Anyway, today I’m sharing a really quick and easy recipe for Pesto Pasta with Artichoke Hearts. 

It’s vegan and can very easily be made gluten free if you buy your pasta from the Free From aisle. This recipe makes a great mid-week meal when you might not necessarily have the time to do a mountain of food prep. You’ll need to get yourself a pesto that doesn’t contain egg or milk – I recommend this one, which you can get in most supermarkets.

This delicious (if I may say so myself) recipe came about because I saw a similar one online, but it had chicken and not many veggies. I’ve been wanting to experiment more with artichokes for a while, and this seemed like a good opportunity. I bought some from M&S and they did just the job.

Before we begin, Luke wanted me to let you know that whilst it was great with gluten free spaghetti, he thinks it would be even better with tagliatelle or linguine. I happen to agree with him there, so that’s something to bear in mind.

Right. Hungry? I’ll crack on.

[lt_recipe name=”Vegan Pesto Pasta with Artichoke Hearts” servings=”2″ prep_time=”5M” cook_time=”15M” total_time=”20M” summary=”This recipe is vegan and gluten free.” print=”yes” image=”http://healthylivingabby.com/wp-content/uploads/2017/07/Vegan-Pesto-Pasta-Artichoke-3.jpg” ingredients=”2 packed cups of broccoli, chopped;1 cup of artichoke hearts;1 cup of cherry tomatoes, halved or quartered;2 tbsp Free From Pesto;150g gluten free spaghetti (or just regular spaghetti if your digestive system doesn’t hate it);Juice of one lemon;Cracked black pepper to taste;2 tsp nutritional yeast (optional)” ]Add your spaghetti to a pan of boiling water and cook for 10-12 minutes (or whatever the packet says);Meanwhile, steam your broccoli for 5-10 minutes so that it’s soft enough to mash;Mash the broccoli with a fork or a potato masher, then add to a separate pan on a low heat;Add the pesto, artichoke hearts and nutritional yeast and stir everything in together;Once the spaghetti is done, mix it in with the sauce and remove from the heat;Add the chopped tomatoes and lemon juice, and season with black pepper to taste;Serve immediately and enjoy![/lt_recipe]

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