Everyone needs a simple go-to pasta recipe for a mid-week fix.
This vegan pesto pasta recipe is an example of just that, how you can make a simple pasta recipe in under 15 minutes, to fit your busy schedule.
Why do I call it 3P pasta? Because it incorporates 3 main ingredients beginning with P, being pesto, green peas and bell peppers.
I also call it 3p pasta because if you got your own store-bought pesto, it’s a very cheap meal to source.
So, what’s needed for my simple 3P pasta?
Gf fusilli (or regular fusilli)
Basil pesto
Red bell pepper
Frozen green peas
Veggie stock cube
Black pepper
Smoked paprika
We have a lovely vegan basil pesto if you’re looking for a solid recipe, check it out today!
Check out our other pasta recipes below:
Does frozen peas pair well with fusilli?
A rather uncommon concept, green peas goes surprisingly well with pesto pasta recipes.
It complements the bell pepper and basil undertones well and provides that extra hint of plant-based protein and iron, which is always a good thing.
Variations of this recipe could easily sub the peas for broad beans, or French string beans, any other frozen legume that cooks up in less than 10 minutes, really.
We hope you enjoy this special vegan 3P pasta. It’s perfect for a quick work packed lunch, enjoyable both cold and warm, and kid-friendly for busy mamas out there!
If you enjoy this recipe be sure to bookmark, comment and share, it helps us grow; don’t forget to hashtag #veganisingit when you do, thanks in advance.
| Prep Time | 5 Minutes |
| Cook Time | 7 Minutes |
| Passive Time | 12 Minutes |
| Servings |
People
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- 200 Grams Dried Fusilli Pasta
- 1 Bell Pepper
- 80 Grams Frozen Peas
- 2 Tbsp Basil pesto Homemade or storebought
- 1 Cube Stock
- 1 Tsp Smoked Paprika
- Black Pepper To taste
- Chilli Flakes Optional
Ingredients
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- Boil 1 litre of water in a kettle, transfer to a saucepan and turn the heat high until fast boiling, dissolve a stock cube within, smoked paprika and frozen peas, then bring back to a boil.
- Add pasta within, stir well to ensure it doesn’t stick (add 1 tbsp of olive oil to help separate), once boiling, turn down to a medium heat and allow to boil for 10-12 minutes, or until the pasta is cooked through.
- Meanwhile, chop red bell pepper lengthways, then cube finely, set aside.
- Once pasta is cooked through, drain through a colander, and transfer back to the saucepan. While still steaming, add diced bell pepper, a crack of black pepper and pesto, stir well and cover for 5 minutes to slightly soften the bell pepper – We still want a bit of crunch.
- Serve while still warm, with some chilli flakes for a little kick. Enjoy!
Lovely hot and cold!
