St. Patrick’s Day Recipes

Celebrate St. Patrick’s Day with lots of gloriously green grub!

Green Velvet Cake

Ingredients

Cake

Icing

Garnish

Instructions

  • Preheat the oven to 190C

  • In a mixing bowl, combine the flour, cacao powder, baking powder, baking soda and salt.

  • In a separate bowl, mix the buttermilk, spinach powder, spirulina powder and vanilla extract together.

  • In a third bowl, beat the sugar and butter together until combined. Slowly add one egg at a time and mix. Tip in 1/3 of the flour mixture and half of the buttermilk mixture. Once combined, stir in the remaining mixtures.

  • Line two cake tins with baking paper and divide the cake mixture between each tin.

  • Place in the oven and bake for 25 minutes or until cooked all the way through.

  • Allow the cakes to completely cool before icing.

Icing

  • In a pan, mix the flour and half of the milk together until a thick paste forms. Mix in the remaining milk and place over a medium heat for 5 minutes, mixing continuously.

  • Tip in to a bowl, cover with clingfilm and place in the refrigerator for an hour.

  • In a mixing bowl, beat the butter and sugar together, tip in the cold flour mixture one tablespoon at a time while whisking.

  • Add the vanilla extract, salt and enough spinach and spriulina powder for the icing to turn the desired shade of green.

  • Ice the middle of the cake and the outside and decorate.

Green Tea Latte

Ingredients

Instructions

  • Sift the green tea powder into a glass or mug. Add the hot water and whisk until the powder dissolves. Use a frother if possible.

  • Tip milk and sugar in to a saucepan and heat over a medium heat. Do not boil. Froth the milk for 10 seconds and pour the hot milk into the glass/mug.

  • Dust with extra green tea powder if desired.

Spinach & Potato Gnocchi

Ingredients

Instructions

  • Peel 500g of potatoes and boil until cooked.

  • Place the spinach in a pot and using the water from the potatoes, pour on top of the spinach and leave to wilt.

  • Drain the spinach and squeeze out any remaining water by using your hands over a sink or using clean paper towels to absorb the water.

  • Once you've removed as much water as possible, place the spinach on a chopping board and chop the wilted leaves.

  • Slightly mash the potatoes, blend with the spinach and leave to cool.

  • Once completely cool, tip in the egg, spinach powder, flour, nutmeg, salt and pepper and combine by mixing.

  • Dust a clean work surface using flour and roll out spoonfuls of the mixture. Cut small chunks off and roll into balls.

  • Pour water in to a pot, bring to the boil and tip in the gnocchi.

  • When the gnocchi begins to rise to the top they are cooked, this shouldn't take long.

  • Serve with pesto or olive oil and add parmesan on top.

Kiwi Smoothie Bowl

Ingredients

  • 1 Kiwi Fruits
  • 1 Banana
  • A handful of Spinach
  • 235ml Almond Milk
  • 1 tablespoon Agave Syrup
  • 1 teaspoon Spinach Powder

Toppings

Instructions

  • Peel and slice the banana and kiwi and keep some of the slices for toppings. Add the majority of the fruit slices, the spinach, almond milk, syrup and spinach powder to a blender and blend until smooth.

  • Pour the mixture into a bowl, place the kiwi and banana slices on top, sprinkle with sesame seeds, chia seeds and chopped nuts.

Spinach & Buckwheat Soup

Ingredients

  • 34 Garlic Cloves minced
  • 3 Onions minced
  • 80g Buckwheat
  • 500ml Vegetable Stock
  • 80g Spinach Leaves
  • 1 teaspoon Spinach Powder
  • 1/2 teaspoon Thyme
  • Salt to taste
  • Olive Oil

Instructions

  • Heat olive oil in a pan and fry the minced garlic. Add the onion, thyme salt and pepper and stir.

  • Tip in the buckwheat and vegetable stock, mix and cover for 15 minutes or until the buckwheat becomes tender.

  • Stir in the spinach and spinach powder and allow the leaves to wilt.

  • Remove from the heat and allow to cool. Tip in to a blender and blend until a soup consistency forms. Heat on a stove and serve.

Plant Based Cabbage Rolls

Ingredients

  • 1 Leek chopped
  • 750g Carrots chopped
  • 4 Garlic Cloves minced
  • 25g Almonds chopped
  • A few sprigs worth of Dill
  • 50g Vegan Feta Cheese cubed
  • 2 tablespoons Coconut Oil
  • 1 teaspoon Cumin Seeds
  • 8 Large Cabbage Leaves

Instructions

  • Preheat the oven to 180C and toast the chopped the almonds until golden.

  • Heat the oil in a pan, saute the leek and carrots then add the garlic, cumin seeds and a splash of water. Season with salt and pepper, cover and cook until the vegetables soften. Stir occasionally adding more water if necessary.

  • Prepare a pan of boiling salted water, blanch the cabbage leaves for two minutes, drain and leave to dry.

  • Add the almonds, dill and feta to the vegetable mixture and stir until combined, spoon the mixture in the middle of the cabbage leaves, roll up and place seam-side down in a baking tray.

  • Drizzle oil on top of the cabbage rolls, cover and place in the oven for 15 minutes and serve.

Super Green Spinach Smoothie Bowl

Ingredients

Smoothie

Toppings

Instructions

  • Tip the smoothie ingredients in to a blender and combine until smooth

  • Carefully tip the smoothie in to a bowl and top with blueberries, sunflower seeds and chia seeds.

Green Macarons

Ingredients

Macarons

Buttercream

Instructions

Macarons

  • Preheat the oven to 150C. Sift the flour, icing sugar and matcha into a mixing bowl then sift in a second time. In a separate bowl, whisk together the egg whites and sugar. Beat until a meringue consistency forms.

  • Add the sifted dry ingredients to the meringue, use a spatula to fold the mixture and scoop into a pipping bag once the correct consistency forms. Line two baking trays with baking paper, pipe equal sized circles on to the baking paper leaving enough space between each shape. Tap the baking tray on to the work counter two to three times to release air bubbles.

  • Leave to rest for 20 to 30 minutes until dry then place in the oven for 13 to 16 minutes then leave to cool completely.

Buttercream

  • Cream the butter, add the icing sugar, blueberry powder, vanilla extract and salt then beat until combined. Pour in the double cream one tablespoon at a time then fill a clean pipping bag with the mixture.

  • Once the macarons are cool, pipe a dollop of the buttercream into the middle and sandwich with another macaron half.

Iced Green Tea

Ingredients

Instructions

  • Fill a glass with ice, 170ml of water and squeeze in a lime wedge.

  • In a cocktail shaker, tip in the remaining water and green tea sencha. Close the lid and shake vigorously until combined.

  • Pour the mixture into the glass of water and ice, stir and garnish with mint.

Raw Plant Based Sencha Cakes

Ingredients

Instructions

  • In a food processor pulse the prunes and tip in to a bowl.

  • Process the almonds and then tip the prunes back in a long with the one tablespoon of agave nectar. Process until a crumb-like dough forms.

  • Grease a muffin/cupcake baking tray with coconut oil and pack in the crumb mixture on the bottom, making sure it's evenly spread. Place in the fridge.

  • In a food processor, combine the cashews, coconut oil, coconut cream, 175g of agave nectar and green tea sencha powder until smooth.

  • Spoon the batter on top of the crumb mixture and place in a freezer for at least five hours.

Healthy Green Popcorn

Ingredients

Instructions

  • In a large pan heat the coconut oil over a medium to high heat and add the organic popcorn kernels with a lid placed on top.

  • The popcorn kernels should start popping. Carefully shake the pan to move the popcorn kernels around. When the popping slows down remove from the heat.

  • Add all the ingredients to the popcorn, mix and serve.

Organic Mojito Popsicles

Ingredients

Instructions

  • Tip the water and sugar in to a pan, mix and bring to a boil until the sugar has dissolved.

  • Remove from the heat, carefully pour the mixture in to a bowl, add the rum, mint leaves, carbonated water and lime juice and mix thoroughly.

  • Pour the mixture in to popsicle moulds and add a slice of lime and a popsicle stick.

  • Place in the freezer for at least eight hours. When ready to serve, carefully remove from the moulds and using a small amount of water, stick chia seeds to the top (see picture) for decoration.

Spinach & Avocado Pancakes

Ingredients

  • 1 Avocado halved, destoned, peeled and sliced
  • 350g Cherry Tomatoes quartered
  • 100g Spinach
  • 1 teaspoon Spinach Powder
  • 3 Spring Onions finely slices
  • Chilli Flakes
  • 15g Coriander
  • 1 Lime
  • Olive Oil
  • 1 Egg
  • 200g Self-raising Flour
  • 200ml Milk
  • 300g Cottage Cheese
  • Salt to taste
  • Pepper to taste

Instructions

  • Place the avocado slices, tomatoes, 15g of spinach, the spinach powder, spring onions, chilli and coriander into a bowl, drizzle with lime juice and one tablespoons of olive oil. Season with salt and pepper and toss.

  • Crack the egg into a blender, add the flour, milk and the rest of the spinach with some salt and pepper and blend until smooth. Heat a large stick pan, rub with olive oil, add some of the batter to the pan, swirl to coat the edges and cook on one side for 2 minutes or until it begins to brown slightly.

  • To serve, spread cottage cheese on to the pancake, add the avocado salad and fold into a wrap.

Very Green Quinoa Salad

Ingredients

For the Salad

  • 100g Quinoa
  • 150g Frozen Peas, Broad Beans, or a mixture of both
  • 240ml Water
  • 1/2 tsp Lemon Salt
  • To taste! Black Peppercorns Freshly Ground
  • 3 tbsp Blanched Almonds
  • 1/2 ring Chorizo
  • 1 Avocado Sliced

For the Dressing

  • 1/2 Juice of a Lemon
  • 4 tbsp Fresh Chives Chopped
  • 1 small bunch Basil Chopped
  • 2 Spring Onions Chopped
  • 1/2 tsp Lemon Salt
  • 3-4 tbsp Greek Yoghurt

Instructions

  • First, cook the quinoa. Toast it over a medium-high heat in a dry pan until it starts to pop and smell nutty. Add the water and peas/broad beans, cover and bring to the boil, then cook for 10 minutes. After this time the quinoa should have absorbed all or most of the water. Drain well in a sieve then return to the pan. Mix with the lemon salt and some pepper.

  • For the dressing, put all the ingredients in a mini food processor and blitz well, adding a little more lemon juice or water if it’s too thick to drizzle.

  • Toast the almonds in a dry pan until golden. Fry the chorizo (you can use the same pan while it’s still hot from the almonds) briefly until it starts to crisp lightly on both sides. Divide the rocket between two salad bowls then top with the quinoa. Divide the avocado, chorizo and almonds between the bowls, then drizzle over the dressing and serve.

Protein Packed Spinach Smoothie

Ingredients

Instructions

  • Slit the vanilla pod open down its length, and scrape out the small, sticky seeds using the tip of a small, sharp knife and add a couple of the seeds to a blender.

  • Combine all ingredients in the blender and blend until the mixture is completely smooth.

  • Add water if needed and serve.

Green Iced Tea

Ingredients

Instructions

  • In a clean jar, shake the water and matcha together. Add the ice, lime juice and mint and shake. Add coconut sugar at this stage if desired.

  • Pour into a glass with ice, lime and mint.

Matcha Chocolate Chip Cookies

Ingredients

  • 128g Flour
  • 5 tablespoons Maple Syrup
  • 3 tablespoons Coconut Oil melted
  • 1/8 teaspoon Sea Salt
  • 2 teaspoons Matcha Powder
  • 1/4 teaspoon Peppermint Extract
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Apple Cider Vinegar
  • 130g Dark chocolate chips or cacao nibs

Instructions

  • Preheat the oven to 180C and line a baking tray with baking paper.

  • In a mixing bowl, combine the flour, oil, syrup, salt, peppermint, matcha, vinegar and baking soda.

  • When a smooth consistency forms, fold in the chocolate chips.

  • Scoop the dough on to the lined baking tray in to 12 equal mounds, leaving space between each dough ball. Using your finger, press on the cookie dough to flatten and shape them.

  • Place in the oven and bake for 10 to 15 minutes or until golden around the edges.

  • Leave to cool.

Immune Boosting Soup

Ingredients

Soup

Garnish

Instructions

  • Place the spinach, peas, garlic, ginger, cayenne pepper, turmeric, wasabi (optional), vegetable broth, coconut milk, salt, pepper and a squeeze of lemon juice into a blender and blend until smooth.

  • Pour into a pan and heat through but do not boil. Pour into a bowl and garnish with chia seeds, a little coconut milk and peas.

Raw Plant Based Sencha Cakes

Ingredients

Instructions

  • In a food processor pulse the prunes and tip in to a bowl.

  • Process the almonds and then tip the prunes back in a long with the one tablespoon of agave nectar. Process until a crumb-like dough forms.

  • Grease a muffin/cupcake baking tray with coconut oil and pack in the crumb mixture on the bottom, making sure it's evenly spread. Place in the fridge.

  • In a food processor, combine the cashews, coconut oil, coconut cream, 175g of agave nectar and green tea sencha powder until smooth.

  • Spoon the batter on top of the crumb mixture and place in a freezer for at least five hours.

Arugula Pesto With Penne

Ingredients

  • 2 Cloves of Garlic
  • 2 tablespoons Walnuts
  • 12.5 grams Rocket
  • 1/2 teaspoon Salt
  • 100ml Olive Oil
  • 75g Grated Parmesan

Instructions

  • Using a food processor, process the garlic and walnuts until finely ground. Add the rocket and salt, pulse until finely chopped then drizzle in the olive oil and combine.

  • Once the mixture is smooth, remove from the food processor in to a bowl. Tip in the Parmesan and combine until smooth.

  • Bring a pan of water to a boil and add a pinch of salt. Carefully tip in the Penne and cook for 11 minutes or until the pasta is tender, stirring occasionally.

  • Remove the pasta from the heat, drain and stir in to the pesto until evenly coated. Serve topped with tomatoes and fresh basil.

Simple Guacamole Recipe

Ingredients

  • 2 Red Onions chopped
  • 1 Lime juice
  • 1 Green Chilli Pepper minced
  • A handful of Coriander chopped
  • 2 Avocados
  • 1 Tomato
  • Salt to taste
  • Pepper to taste

Instructions

  • Using a knife, chop the tomato and crush to a pulp. Place in a bowl a long with the avocados, chopped onion, the juice of one lime, chopped chilli pepper and coriander. Roughly mash using the back of a fork depending on the desired texture. Add salt and pepper, mix, taste and add more salt and pepper if needed.

Natural Green Cupcakes

Ingredients

  • Flour
  • 2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 115g Butter
  • 180ml Almond Milk
  • 170g Maple Syrup
  • 1 Banana
  • 170g Spinach
  • 1 teaspoon Spinach Powder
  • 1 Egg
  • 1 teaspoon Vanilla Extract

Instructions

  • Preheat the oven to 170C and line a cupcake tin with cupcake cases.

  • In a mixing bowl, combine the cinnamon, baking powder, baking soda, salt and spinach powder.

  • Heat the butter until slightly melted, tip in to a blender a long with the spinach, milk, egg, maple syrup, banana and vanilla until completely blended and smooth.

  • Spoon the mixture in to the prepared cupcake cases, place in the oven, bake for 20 minutes or until baked through. Leave to cool and get creative with decorations!

Healthy Green Hummus

Ingredients

  • 2 Garlic Cloves peeled and chopped
  • 400g Chickpeas drained
  • 2 Limes juice
  • 2 Onions chopped
  • A handful of Coriander Leaves chopped
  • 60g Spinach Leaves
  • 1/2 teaspoon Spinach Powder
  • 1/4 teaspoon Cumin
  • 100ml Chickpea Liquid leftover from soaking Chickpeas
  • Salt to taste
  • 2 tablespoons Tahini

Instructions

  • Place the garlic, coriander, onions, spinach and spinach powder in a food processor and pulse until finely chopped.

  • Tip in the chickpeas, tahini, cumin, salt, lime juice and chickpea water and process for 30 seconds. Taste and add more salt or chickpea water if needed. Process for a further minute or two.

  • Garnish with olive oil and chickpeas and serve.

Green Tea Chia Seed Pudding Bowl

Ingredients

Toppings

Instructions

  • Pour the milk, maple syrup, green tea sencha powder and chia seeds in to an airtight container (such as a glass jar) and shake thoroughly. Leave to sit for at least 10 minutes.

  • Shake the container vigorously again and leave overnight in the fridge for up to three days.

  • When ready to eat spoon the pudding in to a bowl and top with fresh raspberries, desiccated coconut and cacao nibs.

White Chocolate & Green Tea Brownies

Ingredients

Instructions

  • Preheat the oven to 180C, melt half of the white chocolate with the butter and remove from the heat. Add the sugar, slowly add the beaten eggs while stirring and fold in the flour and green tea powder. Tip in the remaining white chocolate and combine.

  • Line a square brownie tray with baking paper, pour in the brownie mixture and place in the oven to bake for half an hour.

  • Mix the icing sugar and warm water together and pipe on top of the brownies or pipe melted white chocolate on top.

Ingredients

Instructions

Almond Pesto

Ingredients

Instructions

  • Over a medium heat, toast the almonds by stirring frequently.

  • Using a food processor, blend the toasted almonds, basil, garlic, olive oil, nutmeg, salt and pepper until a puree texture forms.

  • Use on pasta, pizza and as a dressing or stir in to couscous and spread thinly on to sourdough and top with cheese and tomato.

Green Tea Sencha Doughnuts

Ingredients

Decorations

Instructions

  • Preheat the oven to 180C. Combine the flour, sugar, 1 1/2 teaspoons of green tea sencha powder, baking powder, baking soda, salt, 60ml of water, the melted coconut oil, lemon zest, 1 teaspoon of lemon juice and egg in to a large mixing bowl and whisk.

  • Grease two doughnut trays with coconut oil and spoon the batter evenly into 12 doughnut shapes. Bake for 12 minutes or until the texture of the doughnut is springy. Leave to cool for a couple of minutes and then remove to a wire rack and allow to cool.

  • In a bowl combine the icing sugar and 4 teaspoons of water, 1 1/2 teaspoon of green tea sencha powder and 1 teaspoon of lemon juice. If the icing is too thick add more water.

  • When the doughnuts are completely cool add the icing over the top and sprinkle coconut, goiji berries or cranberries on top or grate lemon zest for decoration. Allow the glaze to set.

Fiery Green Hummus

Ingredients

  • 142g Sesame Seeds
  • 4 tablespoons Olive Oil
  • 1 Lemon
  • 5g Parsley
  • 5g Spinach
  • 1 teaspoon Spinach Powder
  • 2 Jalapeno Peppers
  • 3 Green Onions chopped
  • 2 Garlic Cloves
  • 425g Chickpeas drained and rinsed
  • 1/2 teaspoon Salt
  • 1-2 tablespoons Water
  • Chilli Powder

Instructions

  • Preheat the oven 120C, spread the sesame seeds on to a baking tray and toast for 2 and a half minutes. Stir the seeds and return to the oven for a further 2 and a half minutes.

  • Carefully place the sesame seeds in to a food processor and grind for 2 to 3 minutes.

  • Add 2 tablespoons of oil and process for 1 to 2 minutes. Add more oil for a thinner texture, add salt to taste and process until combined.

  • Tip in the juice of one lemon, 2 tablespoons of olive oil, parsley, jalapenos, spinach powder, onions, garlic and salt and process for 1 minute.

  • Add the chickpeas and process until a thick hummus texture forms, if too thick add 1 to 2 tablespoons of water and combine. Garnish with chilli powder.

Gorgeously Green Soup

Ingredients

  • 2 tablespoons Olive Oil
  • 2 Onions peeled and chopped
  • 1 teaspoon Salt
  • Water
  • 55g Brown Rice
  • 1 bunch of Kale trimmed and chopped
  • 350g Spinach trimmed and chopped
  • 950ml Vegetable Broth
  • 1/4 teaspoon Cayenne Pepper
  • 1 tablespoon Lemon Juice
  • Seeds to garnish

Instructions

  • Heat two tablespoons of oil in a pan over a medium-high heat, add the onions and 1/4 teaspoon of salt and saute for 5 minutes or until the onions soften. Reduce the heat, add two tablespoons of water, cover and cook until the onions turn a caramel colour. (Stir frequently).

  • While the onions cook, cook the rice as per pack instructions, stir in the kale, cover and cook for a further 10 minutes. Add the onion mixture to the rice a long with the spinach, vegetable broth and cayenne pepper. Simmer, cover and cook until the spinach is tender (around 5 minutes).

  • Puree the soup, stir in the lemon juice and add salt and extra cayenne pepper for taste if desired. Serve in bowls, garnish with seeds and a drizzle of oil or coconut milk.

Key Lime Pie

Ingredients

Raw Base

Pastry Base

Filling

Decoration

  • Lime Slices
  • Mint Leaves
  • Lime Zest

Instructions

Raw Base

  • To make the raw base of the pie, add the dates, walnuts, desiccated coconut, carob powder and salt to a food processor and combine.

  • Line a tart or pie tray with baking paper and add the mixture by pressing in to the bottom and sides of the tin to form the crust.

Pastry Base

  • If you're opting for a traditional base, add the flour, sugar, and salt to a food processor for a few seconds until combined. Add the coconut oil and pulse until the mixture becomes crumbly.

  • Add the egg and slit the vanilla pod open down its length, and scrape out the small, sticky seeds using the tip of a small, sharp knife and add half of the seeds to the mixture. Pulse until the dough starts to clumps together.

  • Roll the dough in to a ball on a surface lightly dusted with flour. Flatten the ball slightly with your hands to form a thick disc and wrap with cling film and place in the refrigerator for 2 hours.

  • Remove the dough from the fridge and allow to sit for 5 minutes to soften. On a lightly floured surface, roll the dough out into an circle, then place gently into a lined tart or pie tray. Trim the edges of the pastry with a knife to fit the tray and using cling film cover and freeze for 30 minutes.

  • Preheat the oven to 190C. Remove the clingfilm and line the dough with baking paper or foil to prevent burning and add baking beads to weigh down the dough. Bake for 20 minutes or until golden brown.

Filling

  • Place the cashew nuts, lime juice, lime leaf powder, avocados, mango, 200g melted coconut oil and agave nectar to a food processor or a blender and combine until creamy.

  • Add the mixture to the crust making sure the top is even. Chill in the refrigerator for 5 hours and add the lime slices and mint leaves for decoration.

Avocado On Organic Rye Bread

Ingredients

Rye Bread

Avocado

Instructions

Rye Bread

  • Mix the honey and water together and pour in to a bowl a long with the flour, salt and yeast. Mix together until the dough forms.

  • Using a clean work surface knead the dough for 15 minutes.

  • Oil a bowl, place the dough inside, cover with cling film and leave to double in size.

  • Knead the dough one last time, adding the rye flakes and caraway seeds as you go. Line a loaf tin with baking paper and pop the dough in to the tin. Cover with oiled cling film and leave to rise until the dough has doubled in size.

  • Heat the oven to 200C, remove the clingfilm and lightly dust the dough with rye flour.

  • Bake for 30 minutes or until brown. Allow to cool before serving.

Avocado

  • Cut the pitted and peeled avocado in to large chunks and place in to a bowl. Combine the avocado, chili flakes and lemon juice. Use a fork to lightly mash two of the chunks and then mix together.

  • Carefully cut the rye bread in to slices and toast. Spoon the avocado on top of the toast and sprinkle salt and pepper on top. Drizzle with olive oil.

Pistachio Ice Cream

Ingredients

Instructions

  • Combine half of the coconut cream with the cornstarch until the cornstarch dissolves.

  • Combine the other half of the coconut cream and half of the sugar together over a medium heat.

  • Stir in the cornstarch mixture, remove from the heat, tip in to a container and place in the refrigerator over night.

  • Scoop the ice cream in to a blender with the lemon juice, a pinch of salt, the remaining sugar and the pistachios. Blend until a smooth consistency forms.

  • Tip the mixture in to an ice cream maker and churn for 30 minutes. Freeze the ice cream over night and serve with cacao nibs and chopped pistachios on top.

Arugula Pesto With Penne

Ingredients

  • 2 Cloves of Garlic
  • 2 tablespoons Walnuts
  • 12.5 grams Rocket
  • 1/2 teaspoon Salt
  • 100ml Olive Oil
  • 75g Grated Parmesan

Instructions

  • Using a food processor, process the garlic and walnuts until finely ground. Add the rocket and salt, pulse until finely chopped then drizzle in the olive oil and combine.

  • Once the mixture is smooth, remove from the food processor in to a bowl. Tip in the Parmesan and combine until smooth.

  • Bring a pan of water to a boil and add a pinch of salt. Carefully tip in the Penne and cook for 11 minutes or until the pasta is tender, stirring occasionally.

  • Remove the pasta from the heat, drain and stir in to the pesto until evenly coated. Serve topped with tomatoes and fresh basil.

About the Author

Georgia

As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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