Super green pasta

Needing a full on flavour past dish in no time? This vegetarian pasta dish is simply to make and tasty almost healthy. There's lots of green things in this yummy dish.

I do like a good hearty pasta dish packed full of flavour and vegetables. I try to cut down on salt as I fine many processed food like pesto and sauce do contain salt already so no need to add more.

This makes 2 people so just adjust the quantities as needed and takes about 20-25 minutes to make.

Ingredients

1/2 courgette (diced)

1/2 onion (finely diced)

6 white cup mushrooms (halved the chunky sliced)

10 olives (pitted)

8 green beans (cut into three)

1/4 Broccoli (florets chopped into quarters)

190g vegetarian green pesto

1 teaspoon coconut oil

500g wholewheat fusilli (use a 100% Italian durum wheat)

Method

1. Boil a pan of water for the pasta, once boiling add the pasta making sure all the pasta is covered with the water and cook according to instructions on the packet.

2. Meanwhile, melt the oil in a large pan or wok, fry-off the onions and when they start to go a little translucent, add the courgettes and mushrooms and fry for 5 mins on high heat.

3. Add the green beans and olives stir well for about 10 minutes on medium heat.

4. Once the pasta is cooked, then drain into a cullender. Rinse the empty pasta pan and return the pan to hob, add the pesto to the pan and heat it up until it starts bubbling. At this point a half of the drained pasta and quickly mix in, then add the remaining past and mix through until all the pasta is coated.

5. Add some of the pasta to a larger dish and top with the cooked vegetables.

Let me know what's your favourite pasta dish.