RECIPES BY Rhiannon Lambert

Spicy Pesto Pasta

  • 30 MINS (Excl. soaking)
  • 3-4 SERVINGS
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A Simple Way To Eat Plant-Based

BUY
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Essential ingredients

4 red peppers, diced

3 cloves garlic

100g Cashew nuts, soaked in water for at least 1 hour

1 large handful coriander (including stalks)

1/2 tsp garam masala

1/2 tsp smoked paprika

1 tsp cayenne pepper

Juice ½ lemon

2 tbsp olive oil

Salt & Pepper

300g red lentil penne/wholemeal fusilli pasta

6 Heck Bollywood Banger Sausages

Handful tomatoes, chopped

Tin chickpeas, drained

Dried chili flakes

Directions

  1. Half fill a saucepan with water and bring to the boil. Cook pasta according to pack instructions.
  2. In a large pan, fry the sausages according to packet instructions, for around 10 minutes. Half way through, add the drained chickpeas to the pan (or to a separate pan) and fry for 5 minutes, stirring often. If you’d like an extra kick, add a teaspoon of cayenne pepper to the chickpeas when frying and coat well.
  3. In the meantime, prepare the pesto. Add two peppers, garlic, cashew nuts, coriander, spices, lemon juice, olive oil, salt and pepper to a food processor. Pulse on full speed until it forms a creamy paste. Scrape down the sides during pulsing if needed.
  4. When the pasta is cooked, after about 10 minutes, drain and leave to cool only slightly before coating with the pesto. Mix in the tomatoes, diced peppers, and toasted chickpeas, stirring to coat. Chop up the sausages and pop on top of the pasta.
  5. Season with black pepper and dried chilli flakes, and sprinkle over some coriander and a squeeze of lime, if you fancy!