creamy broccoli pesto pasta

Another yummy pasta recipe for you to add into your cooking rotation. I love being able to include a range of nutritious veggies into the sauce. My children aren’t aware that they are eating broccoli, edamame beans and avocado in this dish – which is so good, especially when I have a picky eater!

I firstly baked off some cubed sweet potato and mini roma tomatoes, then fried some sliced mushrooms to add to the pasta afterwards. But you could use any veggies you like including pumpkin, eggplant, capsicum, peas or corn.

So, firstly cook your pasta – I used 500g for this recipe. Make sure you add in a good pinch of salt and a dash of EVO into your water when cooking your pasta. Also keep 1 cup of the pasta water for the pesto when draining off the pasta.

For the pesto sauce you will need to place the following ingredients in a food processor

  • 120g raw broccoli
  • 130g cooked edamame beans
  • 1 cup pasta water
  • 2 heaped tablespoons cashew butter
  • 1 clove garlic
  • 1 large bunch of basil – stems removed
  • 1/2 large avocado
  • pinch salt & pepper to taste
  • 1 tablespoon nutritional yeast (optional)

Blend all the ingredients until well combined. Place in a saucepan and cook for a few minutes until the mixture is warm (a gentle simmer)

Now mix the pesto sauce through the pasta and add in some pre-cooked veggies. This recipe is so easy but packed full of essential vitamins and minerals with all those hidden green veggies! This is also delicious cold and can be kept in the fridge for around 5 days. If there’s any left overs my girls always take it to school the next day. Which I love because it makes school lunches so much easier!!

Please share your creations with me on social media @socialsweetseeds

Enjoy your day and this yummy pasta recipe

Amanda xx

Creamy pumpkin & Pea pasta

You can never have too many pasta recipes! Comfort food is a blessing especially on cold rainy days or when you need something quick to quip up because the day is going too fast (I have these days quite often!). I usually roast off the veggies while making the girls afternoon snack and school lunches for the following day, then it’s already to put together for a yummy dinner. This recipe I go to often because it is a dish my whole family enjoys and I can change and add different veggies to the meal. I also use spelt pasta quite often – my kids love the flavour and texture! I like it because it is kinder to my tummy compared to wheat based pasta.

For this recipe you will need some cooked pumpkin and capsicum. Pre heat your oven to 180 degrees (fan-forced) and roast off 200g diced pumpkin in some water (you will a cup of cooked pumpkin). I pour about 1/3 cup of water with a little salt over the pumpkin, this makes it nice and soft. On another tray place 1 large red capsicum – de seed and remove the core, then cut into quarters. Sprinkle a little EVO and sea salt over the capsicum. The capsicum will need around 30 minutes and the pumpkin 40 -45 minutes. Just keep an eye on your veggies because all ovens can vary. Also turn your pumpkin over a couple of times to absorb and steam in the water. Once veggies are cooked let them cool down for 15 minutes.

Cook off a packet of pasta as per the directions, I used 250g of spelt pasta. Make sure you keep 1/2 cup of pasta water to the side then drain off remaining water.

You now need some yummy caramelised onion. In a fry pan cook of 1 small sliced onion – with a tablespoon of coconut/brown sugar. On a medium to low heat keep stirring the onion until it is soft – this should take around 5 minutes.

In a food processor place

  • 1 cup cooked pumpkin
  • 1/2 of the roasted capsicum (two quarters)
  • 1/2 cup pasta water
  • 1 clove garlic
  • 1 tablespoon cashew butter (substitute for fav nut butter)
  • 1 tablespoon of your favourite herb (dill, rosemary, chives)

Blend all the ingredients together for a few minutes then pour the mixture into the fry pan with the caramelised onion. On a medium heat mix the ingredients until you reach a gentle simmer. Turn down heat to low and add in the following –

  • 3/4 cup plant based cream (I used Oatly)
  • 1/2 cup baby peas
  • 1 tablespoon nutritional yeast
  • the other half of the roasted capsicum – sliced
  • a large handful of your favourite vegan grated cheese
  • salt and pepper to taste
  • cooked pasta

Stir through all ingredients until the sauce has covered all the pasta. You are now ready to enjoy some yummy nutritious comfort food! Please share your creations with me on Instagram or Facebook @socialsweetseeds