Really Healthy Pasta with Sauteed Veg, Basil and Sun Dried Tomatoes


September 1, 2016

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Cook the pasta as per instructions.

While the pasta cooks, heat the coconut oil in a pan over a medium heat

Chop the courgettes into half moons and the broccoli into 1 inch florets, saute for 5-7 minutes until the broccoli has softened slightly.

Combine the sundried tomatoes, basil, lemon juice and olive oil in a food processor, pulse for 30 seconds until the sun dried tomatoes start to break down, stop before they become a pesto-like puree.

Drain the pasta and rinse under cold water, return to the pan, stir in the veg and sundried tomato mixture until warmed through.

Serve in bowls, sprinkling over the seeds if preferred.

This gluten free dish is a really quick and tasty weekday dinner with minimal effort involved.
If you want to add extra protein to this dish sauté a chicken breast with the veg.


125g gluten free pasta

2 small courgettes

30g fine green beans

70g broccoli

1 tbsp lemon juice

120g sun dried tomatoes

20g basil leaves

2 tbsp olive oil

1 tsp coconut oil

1 tbsp pumpkin seeds (optional)

1 tbsp sunflower seeds (optional)


2 Reviews

Christina lucas

January 30, 2019

Sounds really tasty although as my husband doesn’t like the taste of coconut will use more olive oil and cauliflower instead of broccoli although I adore broccoli!


October 1, 2017

Sounds wonderful. Not used to attempting to convert g to what ever a normal recipe states. How would we find out to do the conversion?

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