Gluten Free Pesto Pasta

(serves 4)


  • 250g Pulse Pasta
  • 2 cups pumpkin, cut into small chunks
  • 1 bunch broccolini, cut into 2cm lengths
  • 1 tbsp olive oil
  • 1 cup cottage cheese to serve (can sub for feta, ricotta or vegan alternative of your choice)


  • 2 cups baby spinach
  • 1 bunch basil (stalks removed)
  • 1 cup cashews, soaked for 30 mins
  • Juice of 1 lemon
  • 1 small clove garlic
  • 1 tbsp olive oil
  • 1 tbsp water
  • 1 tsp salt


  1. Preheat the oven to 180ºC.
  2. Lay the pumpkin and broccolini on a lined tray, drizzle with 1tbsp olive oil and place into the oven for approximately 25 minutes, or until pumpkin is cooked through.
  3. In a blender or food processor, add the spinach, basil leaves, cashews, lemon juice, garlic, olive oil, water and salt. Blend until smooth.
  4. While the pumpkin and broccolini are in the oven, cook the pulse pasta as per directions on the box. 
  5. Drain the pasta then stir through the pesto, pumpkin and broccolini. Serve with a few dollops of cottage cheese, garnish with some fresh basil leaves and enjoy!

Sophie Rindfleish

Sophie is an Accredited Practicing Dietitian and recipe developer with a passion for creating wholesome and delicious food. She takes a evidence-based approach to nutrition, with a focus on making good nutrition accessible to everyone. She can be found on Instagram at @healthybodhealthymind, where she posts about all things nutrition.

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