20-Minute Red Pesto Pasta (Vegan)

Boil pasta according to package instructions.

Dice onion. In a pan over medium heat, fry onion in oil.

While onion is cooking, add sunflower seeds or pine nuts to a dry pan and toast. It will only take a minute or two, so don’t let them burn!

Drain cooked pasta then add it into the pan with the onions. Mix in red pesto, spinach or rocket, and diced cherry tomatoes. Add a few splashes of water if it needs to be a bit creamier.

If you don’t need to keep this vegan, you can add some rennet-free cheddar cheese for taste.

To serve, garnish with a couple more cherry tomatoes as garnish and sprinkle over the sunflower seeds.
Enjoy.