RECIPES BY Rhiannon Lambert

Pesto & Butterbean Pasta

  • 10 minutes
  • 2
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A Simple Way To Eat Plant-Based

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Essential ingredients

For the Creamy Avocado Pesto:
40g spinach
15g fresh basil
½ yellow pepper, chopped
40g cashew nuts
2 tbsp lemon juice
1 garlic clove
1 tbsp olive oil
2 tbsp nutritional yeast
Salt and pepper
For the Pasta:
1 tin butterbeans, drained
160g cherry tomatoes, halved
2 portions of cooked pasta shapes
To serve: extra basil, seeds


  1. Add the spinach, fresh basil, yellow pepper, cashew nuts, lemon juice, garlic cloves, olive oil, nutritional yeast, some salt and pepper to a food processor or blender and blend until creamy and smooth.
  2. Cook the pasta according to packet instructions.
  3. Stir the creamy pesto into the pasta and add the butterbeans and tomatoes.
  4. Serve the pasta warm or cold topped with extra basil and some seeds..
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Tomato & Carrot Pasta

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A Simple Way To Eat Plant-Based