4.0
(30)
Your folders
Your folders
Export 4 ingredients for grocery delivery
Step 1
To make the pesto, blend all the ingredients together in food processor until you reach the desired consistency. Season to taste.
Step 2
Cook the pasta according to package instructions, about 8-10 minutes.
Step 3
Meanwhile, heat the olive oil in a frying pan and cook the mushrooms for 5 mins, until browned, then add the artichokes and olives and heat through.
Step 4
Drain the cooked pasta and add to the pan. Add pesto and toasted pine nuts, reserving some to top, and stir to coat the pasta and veg. Divide between bowls and top with remaining pine nuts.
Your folders
shelikesfood.com
10 minutes
Your folders
delicious.com.au
Your folders
mydarlingvegan.com
5.0
(1)
15 minutes
Your folders
lovingitvegan.com
5.0
(14)
15 minutes
Your folders
thegardengrazer.com
5.0
(1)
15 minutes
Your folders
myveganminimalist.com
5.0
(5)
30 minutes
Your folders
eatingbirdfood.com
4.9
(9)
12 minutes
Your folders
thishealthykitchen.com
5.0
(1)
10 minutes
Your folders
veggiesdontbite.com
5.0
(2)
10 minutes
Your folders
rainbownourishments.com
5.0
(1)
30 minutes
Your folders
lilluna.com
5.0
(3)
5 minutes
Your folders
myquietkitchen.com
5.0
(2)
10 minutes
Your folders
thehiddenveggies.com
5.0
(7)
5 minutes
Your folders
realordinaryfood.com
15 minutes
Your folders
rainbowplantlife.com
5.0
(25)
35 minutes
Your folders
plantifullybasedblog.com
15 minutes
Your folders
veganrunnereats.com
5.0
(2)
12 minutes
Your folders
nutriciously.com
4.5
(55)
10 minutes
Your folders
womensweeklyfood.com.au
30 minutes