I am back! I took a break from writing blogs and posting much on instagram to focus on my exams. Now exams are over I have exciting things planned fo KHS Nutrition and a recipe list to get through!
I decided my first blog/meal back should be dedicated to a revision fuel classic, pesto pasta! This meal is a staple for me at uni, it’s quick, easy and cheap (but not forgetting super tasty). I created my first instagram time-lapspe making this so head to my instagram (khs_nutrition) to check out how i made it.
Serves 3. – These ingredients are just a guide. Any vegetables will fit with this dish, last month I added sun-dried tomatoes (see below), don’t be afraid to explore different tastes!
- 3 portions of pasta (I use gluten free due to being ceoliac, but you can use any).
- 500g Quorn chicken pieces
- 1 Onion
- 6 Mushroom
- 1 Courgette
- 1 Pepper
- 1 tbsp. Oil (any)
- 2 tbsp. Pesto
How to cook it:
- Start by boiling the pasta and Quorn in two separate pans. When the pasta is on start cutting the vegetables into small cubes.
- 5-10 minutes before the pasta is ready fry the vegetables on a medium heat until they soften slightly. Make sure you don’t over cook them as you still want them a little crunchy.
- After 10 minutes of boiling the Quorn, drain the water away and add to the vegetables. Once added, sprinkle salt and pepper into the pan. (I also like to add a bit of paprika too).
- Keep stirring the vegetable so they don’t burn and turn them onto a lower heat whilst waiting for the pasta.
- When the pasta is ready, drain the water away and add to the vegetables. Mix it together so the vegetables are evenly spread.
- Add 2 table spoons of pesto and mix so the pesto is evenly spread across the pasta.
- Then serve the pasta into bowls and sprinkle cheese of your choice on top, i like either cheddar or parmesan.
This meal is so versatile, it is a perfect summer tea time meal but also satisfying revision fuel. Don’t worry if you make too much, it makes a tasty cold lunch!