At first I didn’t even consider it and then I fought against it, but adding even a few plant based meals into your weekly eating will be hugely beneficial for you. Hitting your ‘5 a day’ (a minimum recommendation) is far easier when you make complete meals. It’s also excellent for gut health which is at the forefront of research for overall health. And it tastes great!!!
2 tbsp olive oil
70 g almonds
3 tsp nutritional yeast
1 large handful basil
1 large handful spinach
80 ml olive oil
2 tbsp lemon juice
1 small avocado
Chickpea pasta or pasta of choice, for 4 persons
Lettuce or baby spinach
Handful cherry tomatoes, quartered
Preheat oven to 200°C. Break the cauliflower into small florets and chop the stem into bite size pieces. Slice the courgette. Toss cauliflower and courgette with a little oil and salt
and spread out on a baking sheet. Roast for 25-30 minutes or until soft and golden.
Meanwhile, cook the pasta according to instructions on the package (reserve a little bit of
pasta water when draining) and start making the pesto.
Add almonds, 2 teaspoons nutritional yeast and a large pinch sea salt to a food processor.
Pulse on high speed until all nuts are mixed into coarse dust. Place half of the cheesy dust in
a small bowl and leave the rest in the food processor for the pesto. Add 1 more teaspoon
nutritional yeast, basil, spinach, olive oil, lemon juice and a little more salt. Mix until smooth,
taste and adjust.
Now add avocado and pulse for an even creamier pesto, you might want to add a little more
lemon and olive oil at this point. Toss half of the pesto with the cooked pasta and a little bit
of pasta water.
Arrange the pasta on four plates, add roasted cauliflower, courgette slices, lettuce, tomatoes and a few dollops pesto on top. Sprinkle with cheesy dust and a little olive oil. - 57 minutes ago