I was sat on the phone to my mom yesterday and was telling her about my ridiculous cravings for pesto. Pesto has been all I've been thinking about since I saw some pesto pasta on Insta a few days ago, so you know... I had to have it. A few months ago I had an unfortunate incident with 'normal' pesto where I had a complete brain freeze and forgot it has about half a gallon of cheese in and suffered from the consequences and I've been a bit emotionally scarred since! Then I remembered I've seen pesto in the dairy free section of my local supermarket and that was that. I dragged my mildly hungover bum into Morrisons and grabbed some. It was £2.50 which I think is a bit steep but to banish a craving I'm totally on board. I had some veggies to use up and as I am currently in the midst of an roasted asparagus and broccoli moment I chucked them in alongside some chicken. A dead easy meal which I hope you'll enjoy, and if you're following slimming world- its only 3.5 syns a portion. This will make for 2 portions- perfect for a couples dinner or lunches to drag into work, or in my case, the library...
Ingredients EquipmentJar of dairy free pesto- I used Saclas Basil Pesto Chopping Board Oven
Any leftover vegetables you need to use up Saucepan Hob
Cooked chicken cut into cubes Bowl Colander
1 cup or 2 big handfuls of pasta Baking Tray
Method
- Chop any veg and cooked chicken that you need to on your board
- Heat your oven to 180°C and put your vegetables on the baking tray. Pop them in the oven for about 15 minutes until soft and starting to crisp and go brown.
- Put your pasta into a saucepan of hot tapwater and put on the hob to boil until soft when poked through with a fork
- Drain your pasta using the colander and add back into the saucepan
- Add in your roasted vegetables and chunks of chicken and stir to combine
- Add into this 2 tablespoons of pesto and stir to combine again
- Plate up to serve (or put into lunch boxes)
Happy Eating!
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