Pesto Protein Pasta With Mushrooms - Recipe

Easy gluten free, high protein pesto pasta with red lentils and mushrooms.

Serves

Prep in

5 minutes

Cooks in

12 minutes

I'm sure it won't come as a surprise if I said that I make my own food when I'm travelling, but I actually don't tend to eat that much on the journey as it makes me feel sluggish & bloated.

I find that having a good meal a few hours before I fly & then taking some light things to nibble on (depending on how long the flight is) work best for me. Drinking copious amounts of water in the run up to & throughout the flight also helps.

So this is what I quickly put together to keep me going for longer without the bloat and thought I would share it with you all in case you need some -preflight meal inspiration.

Key Facts

Gluten free
Plant based
High in protein
Easy recipe

Ingredients

135g red lentil pasta
1 cup broccoli florets
1 small courgette
2 cups mushrooms
2 handfuls wild rocket
2 tablespoons vegan pesto

Preparation

01

Bring a pan of water to the boil, add the pasta & cook as per packet instructions, adding the broccoli for the final minute. Drain.

02

Pop your mushrooms into a sauté pan, season with salt & pepper & heat gently until they release their natural moisture, finely dice the courgettes & chuck them in too, tossing to lightly toast.