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Red Pesto Pasta is in the pan wooden spoon | Hurry The Food Up

Red Pesto Pasta

Course: Dinner, Lunch, Main Course
Cuisine: Vegan
Diet: Egg Free, Low Calorie, Low Fat, Dairy Free, Vegan, Vegetarian
Time: Max 20 min
Calories: 150 - 450 kcal
Type: meal plan recipes
Diet: dairy-free, egg-free, vegan
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 people
Calories: 467kcal
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US Customary - Metric

Ingredients

  • 1 tbsp sunflower seeds (or use whatever seeds you have around)
  • 7 oz (200 g) wholegrain spaghetti
  • 1 onion
  • 1 tsp olive oil
  • 3-4 tbsp red pesto (See notes below to make your own!)
  • 3 oz (85 g) spinach (arugula also works)
  • ½ cup (75 g) cherry tomatoes

Instructions

  • Boil that spaghetti o’yours.
  • Dice the onion and fry it with olive oil in a pan on medium heat.
  • While that’s cooking put the seeds in a frying pan and fry without oil. They’ll only take a minute or two so don’t let them burn!
  • Drain the cooked pasta then add it into the pan, mix in red pesto, spinach/arugula and a good handful of diced cherry tomatoes.
  • Add a few splashes of water if you want it a bit creamier.
  • For serving add a couple more cherry tomatoes as a garnish, and sprinkle over the sunflower seeds.
  • Enjoy :-)

Nutrition

Serving: 333g | Calories: 467kcal | Carbohydrates: 87g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 255mg | Potassium: 644mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4318IU | Vitamin C: 25mg | Calcium: 124mg | Iron: 6mg