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Pasta Primavera with Watercress & Almond Pesto [vegan] by The Flexitarian

Vegan Pasta Primavera with Watercress & Almond Pesto

This vegan Pasta Primavera with Watercress & Almond Pesto is packed with vegetables and flavours.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Pasta & Noodles
Cuisine Italian
Servings 4 people
Calories 640 kcal

Equipment

  • Blender
  • 2 large pans

Ingredients
 
 

  • 250 g asparagus
  • 150 g tenderstem broccoli
  • 75 g mangetout
  • 75 g frozen peas
  • 75 g frozen broad beans
  • 360 g spaghetti
  • 3 spring onions
  • 2 handfuls of pine nuts
  • pink peppercorns or red chilli

FOR THE PESTO:

  • 80 g watercress
  • 20 g fresh basil
  • 1 garlic clove
  • 2 Tbsp lemon juice
  • 75 g blanched almonds
  • 15 mint leaves
  • 3 Tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 2 Tbsp nutritional yeast
  • extra olive oil

Instructions
 

TO MAKE THE PESTO:

  • Place watercress, basil, garlic clove, lemon juice, blanched almonds, mint leaves, salt and 3 Tbsp of extra virgin olive oil in a blender. Whizz until smooth. Transfer to a bowl when done. Add nutritional yeast and more olive oil (I usually add 3 to 4 Tbsp) until you have your desired consistency. Set aside.

TO MAKE THE VEGETABLES & PASTA:

  • Remove and dispose of hard stalks of asparagus. Cut each asparagus in 3. Cut tenderstem broccoli in halves.
  • Heat two large pans of water.
  • When boiling, put the spaghetti into one of them.
  • When the spaghetti have only 10 mins left to cook, add asparagus to the other pan of boiling water. 2 minutes later add mangetout and broad beans. 1 minute later add the tenderstem broccoli. 2 minutes later the peas. Cook for another couple of minutes until vegetables are done. They should still have a bite.
  • By that time the pasta should be cooked. Drain pasta and vegetables. Transfer pasta to a large serving dish. Toss in pesto and vegetables.
  • Serve straight away topped with sliced spring onions, pine nuts and pink peppercorns.

Nutrition

Serving: 250gCalories: 640kcalCarbohydrates: 88gProtein: 24gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gSodium: 183mgPotassium: 801mgFiber: 11gSugar: 8gVitamin A: 2637IUVitamin C: 72mgCalcium: 175mgIron: 5mg
Keyword pasta, primavera, watercress
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