Serves 4

300 gm of Quinoa and Rice Penne Pasta( Or choose your favorite shape, make sure it’s GF)

Pesto
1 cup of Organic Cashew nuts
¼ cup of Organic Olive Oil
1 clove of fresh garlic finely chopped
Juice of 1 lemon
1 bunch of Basil/ Coriander/ Rocket (whichever is fresh and in season)
pinch of salt
½ tsp of Black cracked pepper
Add filtered water to reduce thickness a tbsp. at a time
Combine all ingredients in a food processor until mixed well consistency should be nice and creamy and not too runny.

Veggie Sauce

1 head of broccoli, broken into small sections and washed
2 medium sized zucchinis sliced into rounds then cut in half
1 red onion diced
2 tablespoons of Ghee
½ Tsp mustard seeds
½ Tsp ajwain seeds
½ Tsp cumin seeds

Method

Bring to boil a medium sized pot of water with a ¼ tsp of sea salt, add your pasta and stir thoroughly cook on a low to medium heat until al dente, do not overcook GF pasta as it will become mushy.

Heat ghee in a saucepan on medium heat, then add spices when they start to sizzle and pop add the diced onion, cook the onion on low heat for 5- 10 min until they become translucent. Then add your veggies cover thoroughly in the onion mixture, add salt and pepper to taste. Stir in cooked and drained pasta then add a couple of heaped tablespoons of pesto to taste.