Super Green Pesto Pasta

Get your daily greens fix with this delicious super green pesto pasta perfect for a quick and easy weeknight dinner.

We buy vegetables based on seasonal availability for optimal nutritional value and flavour. Winter is the best time for lots of green veggies like broccoli, brussels sprouts, spinach and kale so there’s no better time to load up on greens!

Serves 3

    • Pasta, 1 cup (uncooked)
    • Olive Oil, 1 tbsp
    • Shallots, 4 pcs (finely chopped)
    • Onion Leek, 1 stalk (chopped)
    • Broccoli, 1 head (cut into florets)
    • Baby Spinach, 100 g 
    • Snap Peas, 50 g
    • Pine nuts, 1/4 cup (toasted, to serve)
    • Sprouts, as needed (to serve)
    • Fresh Basil, 2 bunches (stalks discarded)
    • Olive Oil, 1/4 cup
    • Cashews, 1/2 cup
    • Nutritional Yeast, 1/4 cup 
    • Hemp Seeds, 1/4 cup
    • Himalayan Salt, 1/2 tsp
    • Filtered Water, 1/4 cup
  1. Cook pasta according to packet instructions.
  2. Cook shallots and leek in olive oil over low heat for approx. 10 minutes.
  3. Add broccoli, spinach and snap peas and steam a further 5 - 10 minutes.
  4. Meanwhile make your pesto sauce. Combine all ingredients in a high-power blender. Briefly blend to retain chunky texture.
  5. Add pesto and pasta to vegetable mix and stir for a few minutes.
  6. Serve in your Coconut Bowls topped with toasted pine nuts and sprouts.


This recipe was created for us by Healthy Luxe, a blog established in 2014 by mother-daughter duo, Jennifer Murrant and Hannah Singleton. The platform evolved from a shared love and appreciation for health, wellness and food.




For more nourishing and plant-based recipes, check out our cookbook ‘Vegan Bowls for Vegan Souls’. We have carefully selected some of our favourite healthy recipes for every meal of the day – refreshing breakfast bowls, tasty snacks, wholesome vegan dinners, and guilt-free desserts that you can prepare in your own kitchen!

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