
One-Pot Spinach Artichoke Pesto Pasta
November 20, 2020
Serves: 2
Cooks In: 30 mins
- Place a pan on a medium heat with some olive oil in. Add the onion and sauté for 2-3 minutes until soft.
- Add the garlic, red pepper flakes, lemon zest, and salt and pepper. Sauté for an additional 30 seconds until fragrant.
- Add the nut milk and water. Bring to a boil then add the pasta and stir. Cook for about 10 minutes on a medium simmer until the pasta is almost al dente. There may be a little liquid left in the pot.
- Meanwhile make the pesto by combining all the ingredients in a blender cup and blending until you have a smooth-ish pesto.
- Lower the heat to medium-low. Add the artichokes, white beans, walnut pesto, vegan cheese, and spinach. Stir to combine and continue cooking/stirring until the pasta is fully al dente, all the ingredients are warmed and the spinach is wilted. Adjust salt/pepper if needed.
- Spoon into bowls and top with extra cheese if you like. Enjoy!
Ingredients
- 2 tablespoons olive oil
- 1 small-medium onion, diced
- 1 lemon, zested
- 2 large garlic cloves, crushed
- 1 tsp chilli flakes
- 2 cups pasta
- 2 cups nut milk
- 1 cup filtered water (you may need to add more if there isn’t enough liquid)
- 1x 400g tin artichoke hearts, roughly chopped
- 1 x 380g tin cannelloni beans
- ½ cup vegan cheese
- 2 large handfuls of baby spinach
Walnut pesto
(you don’t have to home make the pesto you can use store bought if this is easier for you)
- 1 large garlic clove
- 1/4 cup walnuts
- 1/2 cup packed basil leaves
- 1 cup packed rocket
- 1 lemon, zested
- 1 lemon, juiced
- 1/3–1/2 cup extra virgin olive oil
- Salt and pepper to taste
Feel free to share all your lovely creations with me on instagram @jennifermedhurst or Tiktok @theimperfectnutritionist
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