Monday, 2 March 2015

Gluten-Free Spaghetti With Pea Pesto (Vegan, Gluten-Free)

Lately, so many exciting new things and projects have taken off that I've been left with little or no time to myself.

Don't get me wrong, I'm incredibly grateful for the things that are happening now (hopefully I'll be able to reveal more soon!), but sometimes I miss having time out in the evenings to cook an indulgent meal with a glass of red firmly in my hand.

While I love nothing more than a slow-cooked curry or homemade stew, sometimes fast and easy meals are just what I need. And better still when they're fresh, healthy and utterly delicious too.

This Pea Pesto, served with my favourite gluten-free pasta by Rizopia (have to ever tried it? It's made of brown rice and water - that's it - and tastes EXACTY like pasta!) can be made in minutes, and is fantastic to store in the fridge ahead of meals if even that seems like too come the end of a hard day. 

I made this pesto vegan and dairy-free thanks to the miracles of Nutritional Yeast (which also happens to be rich in vitamin B12), but you can tailor this and add parmesan, if you fancy. Anyway, whichever way you do it, this happens to be one of my favourite Meatless Monday staple meals!

What are your favourite fast, healthy meals?

Sam x


(Serves 2)
1 cup frozen peas
1 garlic clove, minced
1/4 cup cashews
1/4 cup nutritional yeast (or use Parmesan if you don't want a vegan option)
Half handful mint leaves
3 tbsp olive oil
1 tsp chilli flakes
200g Rizopia brown rice spaghetti
Basil leaves, to top

1) Place the pesto ingredients in a high-powered food processor, then season with salt and pepper, and blend until roughly chopped, or your desired consistency. Stop to taste and season accordingly, adding more nutritional yeast if desired too. Set aside.

2) Rinse your spaghetti well, then cook according to packet instructions. Drain, then tip into a bowl and top with the fresh pesto and a few basil leaves. Enjoy!