15% off £25 or 20% off £35
Code:BASKET
With 30g of protein and 19g of fibre, this flavour-packed bowl from Soph’s Plant Kitchen delivers on taste and nutrition.
Ingredients
| Per | 100g | The full recipe (318g) |
|---|---|---|
| Energy (Kj) | 852 kJ | 2710 kJ |
| Energy (kcal) | 204 kcal | 648 kcal |
| Fat | 8.8g | 28g |
| of which saturates | 1.2g | 3.9g |
| Carbohydrates | 18g | 59g |
| of which sugars | 2g | 6.2g |
| Fibre | 6.1g | 19g |
| Protein | 9.4g | 30g |
| Salt | 0.4g | 1.3g |
Step 1
Roast the seeds at 180c in 1 tsp tamari and the lentils in a little olive oil and ground black pepper for 10-15 mins, until toasted and crispy.
Step 2
Cook the pasta according to the packet instructions. Blend the pesto with the cashews, nutritional yeast and lemon.
Step 3
Wash and dress the rocket in the apple cider vinegar.
Step 4
Combine the pasta with the sauce, layer the rocket leaves in, then top with the crispy seeds and lentils.
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