Meals in Minutes – Orecchiette with Tomato Pesto, Broccoli and Kale

Servings: Serves: 6

Nutritional Information:

Per serving (232g)

Calories 260, Fat 11g, Saturates 1.3g, Carbohydrate 31g, Sugars 4g, Fibre 4g, Protein 11g, Salt 0.2g


Ingredients

400g (4 cups)
200g (3 cups)
300g (101/2 oz) block
1 tbsp
200g (2 2/3 cup)

Method

1

MINUTES 1-10 In a large saucepan of boiling water cook the orecchiette for roughly 10 minutes, or until cooked through; then drain off the liquid. Whilst the pasta is cooking, bring a second pan of water to the boil; cook the broccoli and kale for 3-4 minutes in this, and drain.

2

MINUTES 16-19 Add the broccoli, kale, orecchiette, pine nuts and pesto sauce to the mushrooms. Stir thoroughly to combine. Cook for 2-3 minutes until hot, before serving.

3

MINUTES 11-15 For the sauce, add the tofu and pesto to a food processor and blend until smooth. Then in a large pan over a medium heat, add the oil and cook the mushrooms for 2-3 minutes.

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