I suggest freezing a portion of this pasta for dinner later in the week so
save you cooking again. Transfer it to the fridge the night before you
plan to eat it, then heat it through and add a pinch of chilli flakes and
fresh herbs to jazz it up.
Ready in 15 minutes
Good For Lunch
100g brown rice pasta
2 tbsp vegan pesto
2 pinches sea salt
200g edamame beans
2 corn on the cobs, corns removed
2 tbsp sesame seeds
Boil the kettle. Pour the boiling water in a big pot with a pinch of salt.
Add the pasta and cook for 10 minutes (or as pack instructions).
Drain the pasta and return to the pot with the pesto, a pinch of salt,
edamame, your corn kernels and cook for 3 minutes. Serve with the
sesame seeds and hummus.