Broth Pesto With Pasta, Peas, and Chicken

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups reduced-sodium vegetable broth
  • 1
    (8 ounce) package shell pasta
  • 1
    tablespoon v for vegan butter substitute
  • 2
    tablespoons v for vegan butter substitute
  • 2
    tablespoons chopped spring onions
  • 1
    (12 ounce) package quorn pieces, chicken-style recipe tenders
  • 3
    tablespoons pesto sauce, can use more to taste
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DIRECTIONS

  • Place the vegetable broth into a saucepan, and bring to a boil. Stir in the pasta, and boil over medium-low heat until tender, about 8 minutes. Drain pasta, and reserve broth.
  • Heat the butter in a skillet over medium heat, and stir in half the spring onions; cook and stir until the onions begin to soften, 2 to 3 minutes, then add the vegetarian chicken-style pieces. Cook until vegetarian pieces are browned, about 3 minutes per side, then stir in remaining onion and green peas. Pour 1/2 cup of reserved vegetable broth into the skillet. Bring the mixture to a boil, cook for 1 to 2 minutes to cook the peas, and stir in the pasta and pesto sauce. Mix in an additional 1/2 cup of broth to form a creamy sauce.
  • COOK'S NOTE:
  • To make homemade pesto sauce, combine 3 cups chopped fresh basil, 1/2 cup baby spinach, 5 cloves of minced garlic, 1/2 cup of pine nuts, and 1/2 cup of Parmesan cheese in a blender or food processor. Slowly add 1/2 cup olive oil while blending. Continue blending until desired consistency is reached; add fresh ground black pepper to taste.
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