Liven up your lunchbox with Nikki Webster’s pesto pasta plus vegetable and couscous salad. This 15-minute recipe is full of colour, flavour (and comforting carbs). Top with a tangy vegan mayo dressing and escape the nine to five while you snack.
Serves 2-4
Prep Time 15 Minutes
Cook Time 15 Minutes
Author Niki Webster
Ingredients
Tomato pesto pasta
150g dried pasta
250g sun-dried tomatoes, drained
100g pine nuts
30g fresh basil
1 clove garlic
4 tbsp nutritional yeast
4 tbsp extra virgin olive oil
Big pinch sea salt
Pinch black pepper
Juice 1/2 lemon
Veg & couscous salad
160g couscous
1 red onion, chopped
1 tbsp olive oil
1 red pepper, chopped into small cubes
1 medium courgette, chopped into small cubes
3 tbsp fresh mint
Dressing
3 tbsp vegan mayo
Juice 1 lemon
1 tbsp siracusa
1 tsp maple syrup
1 tsp garlic granules
Method
To make the pesto
Add all the ingredients to a food processor and blitz to a chunky paste. Transfer to a jar
Cook the pasta according to the pack instructions and drain
Add 5 tbsp of the pesto to the pan and mix to combine
Transfer to your Chilly's food pot and store in the fridge until ready to go
To make the couscous
Add the onion and oil to a frying pan and fry for 8-10 minutes until soft
Now add the veg and fry for 3-4 minutes. Set aside
Cook the couscous according to the pack instructions and allow to cool
Mix the dressing ingredients in a jar
In a bowl, combine the couscous, cooked veg and dressing and mix thoroughly
Transfer to your Chilly's food pot and store in the fridge until it’s time to devour
