Pesto 'Chicken' Pasta
Prep: 10 mins
Cook: 30 mins
Servings: 6
You can't beat a homemade pesto pasta, we've got you covered with a vegan recipe to make sure no one misses out. Make a little extra so there's leftovers for lunch tomorrow 😉
Ingredients
- 500g packet spiral pasta
- 1 tbsp olive oil
- 1 tsp minced garlic
- 1 packet Plantry Chicken-Style Lemon and Herb Strips
- 1 jar vegan pesto
- 1 punnet cherry tomatoes, halved
- 1 cup baby spinach
- 1/2 cup vegan parmesan cheese
- Basil leaves, to garnish
Method
- Cook pasta as per pack instructions. Drain and set aside.
- Heat the olive oil in a large frypan on medium-high heat. Fry the Plantry Chicken-Style Lemon and Herb Strips until gold, add garlic and fry until fragrant.
- Add in the cooked pasta then stir through the pesto until pasta is fully coated. Add in cherry tomatoes and spinach until slightly wilted. Add in the parmesan cheese. Remove from heat then serve with fresh basil leaves.
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