Green Pesto Pasta
A favourite go-to created by Sarah Cooper @scoopitup, this warming and nourishing meal packed with beautiful sources of omega 3s can all be made in one pan. No fuss, no mess! We love using Olive Green Organic’s Royal Quinoa and Rice Spaghetti as a delicious gluten free pasta option and to reap the additional health benefits of quinoa - rich in fibre, protein and loaded with minerals and antioxidants.
Sydney-based and founded by Camilla Mahony in 2003, Olive Green Organics puts fair trade first, supporting only the most ethical, sustainable and organic farmers, making this pesto pasta not only healthy and delicious but feel-good, eco-health in every way. Use
Every Bit Organic RAW Olive Oil to make this a pasta with (extra) benefits! This extra-virgin, cold-pressed, unrefined, Australian Certified Organic olive oil is high in oleocanthal and antioxidants and boasts anti-inflammatory properties.
Ingredients
- 1 packet Olive Green Organics Royal Quinoa and Rice Spaghetti
- 1 cup shiitake mushrooms
- 3 tbsp pesto
- 1 cup spinach
- 3 cloves garlic chopped
- Olive oil
- 2 handfuls chopped parsley or coriander
- 1 handful chopped walnuts
- Cashew parmesan/ chilli flakes/ salt/ pepper
Method
- Pour water into a small pot and place on the stove to boil
- Cut your cloves of garlic into small pieces
- Drizzle some olive oil into a pan on medium heat and allow your garlic to fry
- Add your mushrooms and spinach into the pan and sauté until cooked and golden
- Place half a packet of your pasta into the pot and cook for 10-12 minutes or until soft. Drain and set aside
- Place your pasta into the pan with your spinach and mushrooms and mix through
- Add your pesto and stir well
- Top with an extra drizzle of olive oil and your favourite toppings. I did salt, pepper, chilli, walnuts, fresh herbs and cashew parmesan (or could use dukkah)
