Mushroom Pesto Pasta
A simple textured and warming dish great for bulk cooking and freezing.
Ingredients
2 Cups Spelt Fusilli Pasta 2 Tbsp Free From Pesto 1 Cup Closed Cup Mushroom
1 1/2 Cup Plant Milk
1 Crushed Garlic Clove
1 1/2 Cup Chickpeas
1 Tbsp Extra Virgin Olive Oil
1 Onion
Seasonings: Sea Salt, Black pepper too taste
Optional: Spinach
Method
Pasta
Boil pasta according to pack instructions add salt and oil
Drain and rinse cooked pasta
Pesto Sauce
Wash and chop mushrooms into quarters
.Slice onions and add to a heated pot
Cook onions with until translucent
Add chopped mushrooms and cook until firm
Stir in crushed garlic and seasonings
Pour Plant-Based milk and stir
Add Chickpeas with 1/4 of its liquid
Add Pesto then stir mixture
Let simmer for 5 mins
Stir in pasta and cook on a low-medium heat for a further 5 minutes

If using Spinach add it to pan and stir just before serving
Enjoy!