Blended Red Pesto Pasta
If you’re looking for a way to hide loads of veggies into a pasta meal - you’ve found it.
I use lentil pasta to provide protein, but you could use normal pasta and add chicken or another protein of choice.
Ingredients:
2-3 red and yellow capsicum, roughly chopped
1 red onion, roughly chopped
4 tomatoes, roughly chopped
1 bulb garlic, base chopped off
2 Tbsp balsamic vinegar
1 packet San Remo Red Lentil Spirals
1 large handful fresh basil
1/4 C pinenuts
1/3 C grated parmesan cheese
Method:
Preheat oven to 200 degrees C, fan bake.
Line a large tray with baking paper and add capsicum, onion, garlic, tomatoes. Drizzle with olive oil and balsamic vinegar. Bake for about 30 minutes or until veggies are easily pierced with a fork.
Boil a large pot of water and add pasta and salt. Cook according to packet instructions (typically about 10 minutes) and then drain. Set aside in pot.
Once the veggies are cooked, transfer to a food processor or blender and add basil and pinenuts. Blend to form a smooth sauce. Season to taste.
Add sauce and parmesan to pasta and mix to combine.