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Simple, healthy & quick 15 minute pasta with green pesto (Vegan, GF)

Tania Pilcher | Fit Foodie Nutter
This creamy, crunchy & protein rich edamame fettucine is a quick yet healthy fix meal for any day of the week. You’re just a handful of ingredients and 15 minutes away from a lip-smackingly delicious dinner. Vegan & gluten free.
5 from 6 votes
Cook Time 15 mins
Course Lunch, Dinner
Cuisine British
Servings 2 people


For the pasta:

  • Edamame fettuccine , 2 portions (or any other pasta of your choice)
  • 300 g cherry tomatoes on the vine
  • 2 tbsp olive oil
  • Salt & pepper to taste

For the pesto:

  • ½ ripe avocado
  • 3 tbsp pine nuts
  • 3 tbsp olive oil
  • A handful of spinach
  • A handful of fresh basil leaves
  • Zest of ½ lemon
  • 1.5 tbsp fresh lemon juice
  • Salt & pepper to taste
  • Toasted pine nuts for garnish


  • 1. Preheat the oven to 200C (fan).
  • 2. Cook pasta according to the cooking instructions. When the pasta is ready, drain, run under the cold water to stop it from cooking further and toss in a little glug of olive oil to prevent the pasta from sticking together. Set aside.
  • 3. In the meantime, place cherry tomatoes on a roasting dish, drizzle with 1tbsp olive oil, sprinkle with salt & pepper and roast in the oven for 8-10mins or until the tomatoes have turned slightly brown. Set aside.
  • 4. To prepare the pesto, pulse all pesto ingredients in a food processor until you reach the desired consistency. I prefer mine a little chunky, so it still has a little crunch to it.
  • 5. To warm up the pasta, boil the kettle, place the pasta into a sieve and pour boiling water over the sieve with pasta. Drain well. Place the pasta in a mixing bowl, stir in the pesto and add roasted tomatoes. Mix gently to ensure the pasta is well coated in the pesto. Add additional salt & pepper at this stage, if required. Transfer into a serving bowl, sprinkle with toasted pine nuts and basil leaves.