Vegan Pasta with Watercress Pesto Recipe


Vegan Pasta with Watercress Pesto Recipe


  1. To make the pesto, blend all the ingredients together in food processor until you reach the desired consistency. Season to taste.

  2. Cook the pasta according to package instructions, about 8-10 minutes.

  3. Meanwhile, heat the olive oil in a frying pan and cook the mushrooms for 5 mins, until browned, then add the artichokes and olives and heat through.

  4. Drain the cooked pasta and add to the pan. Add pesto and toasted pine nuts, reserving some to top, and stir to coat the pasta and veg. Divide between bowls and top with remaining pine nuts.


For the watercress pesto:

  • 100g watercress

  • 2tbsp toasted pine nuts

  • 1 large clove garlic

  • 50ml olive oil

  • juice of half a lemon

For the pasta:

  • 300g wholegrain fusilli pasta

  • 1tbsp olive oil

  • 250g chestnut mushrooms, sliced

  • 175g artichoke hearts, halved

  • 100g pitted olives, halved

  • 1tbsp pine nuts, toasted