Help us celebrate the spring season with this fresh vegan pasta recipe that combines an array of spring vegetables and our high-protein vegan fusilli for a healthy and low calorie meal.

This recipe makes the most of all the fresh ingredients you have in your fridge; why not combine with other vegetables too to utilise what you have in the house or are growing in the allotment?

Ingredients – 2 persons

  • 200g of Wellside Pure Pasta
  • 7 – 8 heads of fine asparagus
  • 7 – 8 heads of baby broccoli spears
  • 5 – 6 trimmed spring onions
  • 5 – 6 radish
  • 5 – 6 mangetout pods
  • 1 fresh red chilli
  • 1 tbsp of green pesto
  • 1 tbsp olive oil
  • 30 g of vegan butter
  • Seasoning to taste

Method

  1. Cook the pasta in boiling salted water, as per instructions and strain.
  2. Poach the chopped mangetout, broccoli, and asparagus in boiling water for 2-3 minutes, strain and keep warm.
  3. In a shallow frying pan, gently heat 2 tbsp of extra virgin olive oil and vegan butter and lightly fry the chopped radish, onions and chopped fresh chilli.
  4. Add the pasta, the green vegetables, and the pesto turning gently with a large spoon until the pasta is fully combined with all ingredients.
  5. Season to taste and serve onto warm plates.

 

Let us know your thoughts or how you’ve put a twist on things!

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