Brown Rice Pesto Pasta with Edamame
Mains

Brown Rice Pesto Pasta with Edamame

3 Plant Points

I suggest freezing a portion of this pasta for dinner later in the week to save you cooking again. Transfer it to the fridge the night before you plan to eat it, then heat it through and add a pinch of chilli flakes and fresh herbs to jazz it up.


Ingredients:

  • 100g brown rice pasta

  • 2 tbsp vegan pesto

  • 2 pinches sea salt

  • 200g edamame beans

  • 2 corn on the cobs, corns removed

  • 2 tbsp sesame seeds

  • 100g hummus

Method:

Boil the kettle and then pour the boiling water in a big pot with a pinch of salt. Add the pasta and cook for 10 minutes (or as pack instructions). Drain the pasta and return to the pot with the pesto, a pinch of salt, edamame, the corn kernels and cook for 3 minutes. Serve with the sesame seeds and hummus.