- Serves 2-4
- Prep time: 15 minutes
- Cook time: 15 minutes
Tomato pesto pasta and couscous salad
Niki Webster
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.
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
Check out Niki's recipes.
Check out Niki's recipes.
Check out Niki's recipes.
Check out Niki's recipes.
Check out Niki's recipes.
Check out Niki's recipes.
Check out Niki's recipes.
Check out Niki's recipes.
Check out Niki's recipes.
Check out Niki's recipes.
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