This mouth-watering pasta dish is my absolute favourite post-workout meal. I’ve been hitting the gym pretty hard this week after not exercising for a whole month. Needless to say when I get home after an intense class I need a meal that’s quick, fuss-free and full of healthy carbs to refuel my body. This dish ticks all those boxes plus it has a delicious array of flavours!
Pesto is one of my favourite sauces as it’s so quick, easy and versatile. I love mixing it up by using different greens like parsley or spinach or different nuts such as pistachios. There are so many uses for pesto too; stir it into pasta, gnocchi, potatoes or use as a pizza sauce. For this dish I’ve gone for a traditional basil and pine nut pesto.
To make this dish supremely delicious I’ve added artichokes, olives and sundried tomatoes to bring the sunshine of the Mediterranean to your midweek meal. To make it extra special, finish with shavings of your favourite firm vegan cheese.
Mediterranean-Style Pesto Spaghetti
400g whole wheat spaghetti
400g can artichoke hearts, drained and quartered
About 36 mixed olives, drained and halved
6 pieces sundried tomatoes, drained and sliced
1 tbsp capers, drained and chopped
Vegan cheese, to serve
For the pesto: 40g pine nuts
1 clove garlic, peeled and finely chopped
Juice 1 lemon
2 tbsp olive oil
Sea salt and black pepper to taste
- Bring a large pot of water to the boil and season with salt. Add the spaghetti and cook according to the package instructions. Reserve 200ml of the cooking water. Drain and return to the pan.
- Meanwhile, make the pesto. Combine all the ingredients in a food processor or high speed blender and blend until smooth, scraping down the sides as necessary. If it won’t blend completely, add a little cooking water from the spaghetti.
- Add the pesto to the cooked pasta along with all the other ingredients and the reserved cooking water and toss to mix well. Serve immediately, garnished with shavings of vegan cheese.