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

1. Boil pasta according to pack instructions add salt and oil

2. Drain and rinse cooked pasta

Pesto Sauce

1. Wash and chop mushrooms into quarters

2. .Slice onions and add to a heated pot

3. Cook onions with until translucent

4. Add chopped mushrooms and cook until firm

5. Stir in crushed garlic and seasonings

6. Pour Plant-Based milk and stir

7. Add Chickpeas with 1/4 of its liquid

8. Add Pesto then stir mixture

9. Let simmer for 5 mins

10. 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!