Recipes

Pasta Food’s Giant Fusilli with creamy avocado pesto and garlic roasted vegetables.

 
Premium bronze die fusilli pasta with a creamy avocado and basil pesto. Garlic roasted broccoli, earthy chestnut mushrooms and Cavolo Nero. Perfect for a light plant-based lunch and tasty for everyone.

Ingredients

  • 70 g dried giant fusilli

Pesto:

  • 1 medium ripe avocado

  • 15 g fresh basil

  • 3 g chopped garlic

  • 1 g nutritional yeast

  • 5-10 ml of lemon juice (taste dependent)

  • 100 ml olive oil

  • Salt & pepper for seasoning.

Roasting Vegetables:

  • 10 g sliced garlic bulbs

  • 50 g diced broccoli

  • 50 g diced chestnut mushrooms

  • 50 g shredded Cavolo Nero.

Method

  1. Cook pasta on the hob for 9-10 minutes in boiling water. Drain when complete. 
  2. Set oven to fan 190 °C. Place vegetables on a baking tray and spray generously with olive oil.
  3. Roast for 10-15 minutes until desired cook and texture.
  4. Add pesto ingredients above into a food processer and blend until an even paste. Add more salt & pepper if needed.
  5. Combine cooked pasta and pesto. Add roasted vegetables to the dish.

 

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