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Pesto pasta

Another 15-minute meal, that won't disappoint you!

Vegan, gluten free, soy free | Serves 3 | MAIN

*Use gluten free pasta.


  • 300g pasta of choice (I would suggest farfalle, penne or fusilli)
  • 30g of walnuts
  • 3 tablespoons of pesto
  • 60g of artichokes (from jar), chopped
  • 60g of sundried tomatoes, chopped
  • A handful of baby spinach
  • 30g of vegan parmesan
  • Salt and pepper

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1.Cook the pasta according to the package instructions in boiling salted water (mine took 9 minutes).

2.In a pan on a medium heat, sauté the walnuts for 1-2 minutes. Be careful not to burn them.

3.Once they are ready, remove from the pan, chop them roughly and set aside.

4.Drain the pasta, but remember to keep aside 20ml of the pasta water.

5.Add the pasta in a large mixing bowl, along with the pesto and pasta water.

6.Mix well to combine, before you add all the remaining ingredients.

7.Season with salt and paper and enjoy.

Happy cooking everyone!

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