VEGAN MEDITERRANEAN PASTA

Merry Christmas to you all! I hope it will be a wonderful and memorable Christmas and may the NEW Years bring you good health, success and most importantly - LAUGHTER! I am sending you all this simple and delicious pasta recipe which is a great side dish for any occasion.

Much Love, Margaret @feelgoodfoodie.au

Serves 2-3

Preparation: 15 minutes

Cooking: 15 minutes

1 pkt Penne Pasta

1 cup baby spinach

½ cup fresh basil leaves

1 garlic clove

juice of 1 lemon

1/3 cup light olive oil

1 large red capsicum, cut into strips

100g semi-sundried tomatoes, cut in quarters

200g can organic lentils

½ cup kalamata olives, halved

basil leaves to garnish

olive oil

sea salt

pepper

1. Make the pesto by combining the baby spinach, basil, garlic, sea salt, pepper, lemon juice and olive oil in a food processor and pulse until smooth. Set aside.

2. Spray the capsicum with olive oil and place into a skillet. Fry, stirring occasionally for 2-3 minutes. Take off heat and allow to cool.

3. Open the can of lentils, drain and combine with the semi-sundried tomatoes.

4. Prepare the pasta according to packet instructions. Drain and set aside.

5. Stir the pesto into the pasta to coat it well and then add the lentils, semi-sundried tomatoes, capsicum, olives and combine all ingredients.

6. Divide between bowls and garnish with fresh basil leaves.