Springtime Vegan Fusilli Medley


Help us celebrate the spring season with this fresh vegan pasta recipe that combines an array of spring vegetables and our high-protein vegan fusilli for a healthy and low calorie meal.

This recipe makes the most of all the fresh ingredients you have in your fridge; why not combine with other vegetables too to utilise what you have in the house or are growing in the allotment?

The Method

  • Cook the pasta in boiling salted water as per instructions and strain.
  • Poach the chopped mangetout, broccoli, and asparagus in boiling water for 2-3 minutes, strain and keep warm.
  • In a shallow frying pan, gently heat 2 tbsp of extra virgin olive oil and vegan butter and lightly fry the chopped radish, onions and chopped fresh chilli.
  • Add the pasta, the green vegetables, and the pesto turning gently with a large spoon until the pasta is fully combined with all ingredients.
  • Season to taste and serve onto warm plates.


  • 200g of Wellside Pure Pasta
  • 7 – 8 heads of fine asparagus
  • 7 – 8 heads of baby broccoli spears
  • 5 – 6 trimmed spring onions
  • 5 – 6 radishes
  • 5 – 6 mangetout pods
  • 1 fresh red chilli
  • 1 tbsp of green pesto
  • 1 tbsp olive oil
  • 30 g of vegan butter
  • Seasoning to taste

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