The ultimate lazy dinner which is packed with health benefits. I’ve featured this 15 minute pesto pasta recipe on my Instagram stories a few times recently, it’s a meal my hubby and I have been enjoying at least once a week over the past few months, and because I’ve received so many messages asking for the recipe I thought it was time for me to finally write it down so I can share it with you all!
It’s the perfect meal to whip after a long day. It’s plant-based, high in protein, healthy fats and loaded with leafy greens and fibre to support optimal gut health. You can keep it simple as per my recipe or add additional ingredients if you’re feeling a bit extra, such as sliced fresh cherry tomatoes, stir-fried broccoli, prawns or meat of choice. I personally like it with extra stir-fried veggies such as broccoli for an extra nutritional boost.
1bag of fresh green beans, chopped in half (aprox 400g)
10white button mushrooms, thinly sliced
1tbspcoconut oil
Sea salt and pepper to taste
Optional: grated cheese or sliced feta to serve
Pesto
¼cuppumpkin seeds
3cupsspinach
½cupfresh herbs (basil & parsley)
½cupolive oil
Juice from 1 lemon
1-2 garlic cloves
Pinch of Himalayan salt
Method:
1
Cook pasta as per instructions, rinse and set to the side.
2
Add pumpkin seeds into a food processor and pulse for 5-10 seconds to break down the shells, then add the remaining dressing ingredients and process until a smooth sauce forms.
3
Melt coconut oil in a large sauce pan over medium heat. Add chopped green beans and sliced mushrooms, stir-fry for 4-5 minutes until tender (but not too soft).
4
Add the cooked pasta and vegetables into a large bowl, pour over pasta sauce and toss together until the pasta is generously coated. Serve into bowls, season with salt and pepper and enjoy!
1bag of fresh green beans, chopped in half (aprox 400g)
10white button mushrooms, thinly sliced
1tbspcoconut oil
Sea salt and pepper to taste
Optional: grated cheese or sliced feta to serve
Pesto
¼cuppumpkin seeds
3cupsspinach
½cupfresh herbs (basil & parsley)
½cupolive oil
Juice from 1 lemon
1-2 garlic cloves
Pinch of Himalayan salt
Directions
1
Cook pasta as per instructions, rinse and set to the side.
2
Add pumpkin seeds into a food processor and pulse for 5-10 seconds to break down the shells, then add the remaining dressing ingredients and process until a smooth sauce forms.
3
Melt coconut oil in a large sauce pan over medium heat. Add chopped green beans and sliced mushrooms, stir-fry for 4-5 minutes until tender (but not too soft).
4
Add the cooked pasta and vegetables into a large bowl, pour over pasta sauce and toss together until the pasta is generously coated. Serve into bowls, season with salt and pepper and enjoy!
Hi! I’m Natalie. I teach my clients how to take control of their own health. I help them balance their blood sugar, reduce cravings, lose weight, improve sleep, improve digestive issue, skin issues, increase their energy levels and more. I give them the tools about how to achieve this while educating, motivating and inspiring them to live their best life.
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