Creamy Pesto Pea Pasta (Vegan & Gluten Free)

This gorgeous spring pasta is sooo creamy and full of flavour, yet super simple to make! Pesto and avocado make a silky smooth pesto sauce and the peas add bursts of sweetness among the garlic, chilli, lemon, spinach and olive oil. I have used San Remo pulses spaghetti, adding a nice amount of protein to this dish. I actually came up with it one day when we had 'nothing' at home for lunch. I grabbed whatever was in the fridge, freezer and cupboard and came up with this delicious meal that we have been having weekly ever since! 

Serves 4

Pasta Ingredients:

1 packet gluten free spaghetti (I use San Remo pulses pasta)

400g frozen baby peas

4 cloves garlic

1 long red chilli

1 avocado

2/3 cup pesto (see below to make your own – highly recommend)

4 tablespoons extra virgin olive oil

Juice of 1 lemon

Salt and pepper

2 large handfuls baby spinach

2 small handfuls basil leaves

Nutritional yeast, to serve.

Pesto Ingredients:

(Blend the following together in a coffee grinder or blender, until smooth)

1 cup basil leaves

¼ cup toasted pine nuts (cashews also work)

1/3 cup nutritional yeast flakes

¼ cup olive oil

1 tablespoon lemon juice

1 garlic clove

Salt and pepper

Method:

1. If making your own pesto, blend this together first.

2. Bring a large pot of salted water to the boil over high heat.

3. Meanwhile, finely chop the garlic and chilli (remove the chilli seeds if you like mild spice) and add both to a small frying pan with a splash of olive oil. Allow to fry until just softened and slightly golden.

4. Mash the avocado in a large bowl, then add the pesto, olive oil, lemon juice and salt and pepper. Whisk together with a fork (alternatively, you can blend these ingredients with the pesto for an even smoother sauce). Then, stir through the fried garlic and chilli.

5. Once the water is boiling, add the pasta and cook according to the packet instructions. Add the peas to the boiling water in the final 2-3 minutes.

6. Meanwhile, place the basil leaves and spinach leaves into the bowl on top of the avocado pesto mix. Do not stir yet.

7. Once cooked, drain the pasta and peas and immediately tip them into the bowl on top of the basil and spinach (this will allow the hot pasta and peas to slightly wilt the spinach leaves).

8. Leave for a minute before using tongs to toss and mix everything together in the bowl until the pesto sauce is evenly spread through the pasta and vegetables.

9. Serve immediately with a little extra nutritional yeast and olive oil if you like. Enjoy!