creamy butterbean pesto pasta
This delicious pasta is the perfect 30 minute dinner! It is loaded with veggies, high in protein and the leftovers make for the perfect lunch to bring to school for your teen (and YOU for work or an easy lunch at home) 😋
recipe (serves 2-3)
ingredients
250g wholemeal pasta
1x 400g can butter beans
2 cups spinach
½ cup parsley
Juice of ½ lemon
1 clove garlic
1/3 cup seeds (I used a combination of pumpkin and sunflower seeds)
1 cup button mushrooms, thinly sliced
1 zucchini, thinly sliced
Olive oil
Salt
method
1. Preheat your oven to 180C. Line a tray with baking paper and add in the seeds and the whole clove of garlic (with the skin on). Roast for 15 minutes.
2. Bring a pot of water to the boil.
3. Drizzle olive oil into a fry pan and sauté the mushrooms and zucchini until lightly golden. Season with salt.
4. In a food processor, blitz together the roasted garlic (skin removed), butter beans, spinach, parsley, lemon juice, toasted seeds, and a sprinkle of salt. Taste for seasoning and adjust if needed.
5. Pour the pasta into the boiling water (along with a tbsp of salt) and cook according to packet instructions and drain.
6. Pour pesto into the veggies and mix until the pesto is heated through (if you’re struggling to stir it in, add in a couple of tbsp of water.
7. Drain the pasta and add it into the pan with the veggies and pesto.
tip
You can make the pesto the night before and keep it in the jar in the fridge.
