If you are craving pasta and something tasty and vegan then this is your go to that can be adapted to your taste too. This recipe is courtesy of the fabulous team over at @thedurbanvegan

Roasted Veggie Pesto Pasta

PESTO… Blend it up:

60g basil leaves

1/4 cup almonds

1 clove garlic / 0.5tsp garlic powder

1 tsp lemon juice

Salt and pepper to taste

1/3 cup olive oil

1/4 cup water (or more olive oil)

**Remember you can adjust levels of any ingredients to suit your liking**

ROAST VEGGIES… With a glug of olive oil and pinch of salt, roast at 200°C until cooked:

500g orange sweet potato (30min)

600g mixed marrows and patty pans (15min)

**Separate the sweet potato from the other veg as they cook slower**

ROASTED CHICKPEAS… At 200°C, roast for 10min or until crispy:

1 can chickpeas, rinsed [Or you can soak dry chickpeas overnight, and cook for 45mins. Nothing like the freshest flavour]

1 Tbs olive oil

0.5 tsp cayenne pepper

0.5 tsp cumin powder

Pinch of salt


•Cook @happyearthpeople lentil pasta

•Stir through basil pesto and add roast veg and chickpeas.

•For a real treat, mix everything up and top with vegan cheese and grill in the oven for 5min

Don’t forget to tag @therefillerysa in all your recipe so we can see how this delish pasta turned out!