Easy, one pot meals, what’s not to love? Minimal clean up is something that wins me over every time! The fact this quick and simple meal takes less than 30 minutes and tastes delicious is just a bonus!
I adore asparagus season and have been going a bit crazy since they’ve come down in price recently. Not an asparagus fan? No worries, just add some chopped zucchini or broccoli florets!
Are you on the pulse pasta bandwagon yet? Isn’t technology amazing, now we’re making pasta from pulses! The main reason I choose to eat pulse pasta is for the higher protein content. My favourite brand (San Remo) has 21.3g of protein vs just 12g of protein in traditional wheat pasta. Another good alternative is the new quinoa rice blend pasta from Ceres Organics, which again boosts the protein content, making the meal more satiating and not such a massive carbohydrate hit.
I used a ready-made vegan pesto from the supermarket because I wanted to keep this meal to under 30 minutes. If you’ve got a) more time and b) the inclination, feel free to make your own from scratch. It’s arguably more delicious and is actually really quick if you’ve got some basil, cashew nuts (or pine nuts if you’re rich!), olive oil, garlic, lemon juice and some nutritional yeast.
This dish works really well heated for lunch the next day too, so make plenty and enjoy!