Mushroom Pesto Vegan Pasta
COOKING INSTRUCTIONS
1. Bring a large pot of salted water to the boil. Add in the pasta and cook for 10 minutes until al dente. Meanwhile, finely slice the onion. In a large frying pan on high heat, add 1 tsp of olive oil and sauté the onions for approx. 3 minutes.
2. In the same pan, add the plant-based meatballs and mushrooms and sauté for another 5 to 7 minutes stirring occasionally until golden brown. Add the tomatoes and cook for another 3 minutes, remove from heat and set aside.
3. Drain the pasta and place the same pot back on high heat. Add 1 tbsp of olive oil and sauté the spinach for 1-2 minutes. Turn off the heat, and combine all ingredients – pasta, pesto, and plant-based meatball mixture. Mix well. Season with salt and pepper and serve warm.
WHAT’S IN THE BOX?
- 1 Brown Onion
- 1 Pack of Plant-Based Meatballs
- 1 Punnet Sliced Mushrooms
- 1 Punnet Cherry Tomatoes
- 1 Packet Pasta Spirals
- 1 Punnet Baby Spinach
- Vegan Pesto
WHAT YOU’LL NEED FROM YOUR PANTRY:
- Olive Oil
ADD YOUR EXTRA PANTRY STAPLES & PAIRED WINES BELOW:
