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
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
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.
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.
Open the can of lentils, drain and combine with the semi-sundried tomatoes.
Prepare the pasta according to packet instructions. Drain and set aside.
Stir the pesto into the pasta to coat it well and then add the lentils, semi-sundried tomatoes, capsicum, olives and combine all ingredients.
Divide between bowls and garnish with fresh basil leaves.