Vegan Pesto and Mushroom Pasta

In a pestle and mortar (alternative way in a food processor), add the basil leaves and pound until bruised. Crush your garlic into the mix, and continue to pound until a paste is formed. Add in the pine nuts, and start to crush them up (to your own preference on how chunky you want the paste).

Once to your liking, add in juice of half the lemon and the olive oil. Season to taste, and spoon the pesto mix into a container which can be used to transfer the paste into the pasta later on.

Now onto the pasta, bring water to boil in a saucepan, adding a couple of pinches of salt and cook the penne to the recommendations on the packet. Meanwhile, heat up the rapeseed oil in a frying pan and slice the mushrooms, and slice the green beans in half. Add the veg to the pan and fry on a medium heat for around 6 minutes, or until the mushrooms have wilted. Squeeze the other half of the lemon juice into the veg and season to taste, and lower the heat.

Once the penne is cooked, drain and put back into the saucepan. Add in the pesto, mushrooms and green beans and mix together. Serve up in a pasta bowl, and you can add vegan Parmesan and/or chill flakes (optional)