Tasty Tuesday: Recipe – Pesto Prawn Pasta



It’s “Tasty Tuesday”, where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!


I went on a huge pesto kick the last little while. It’s so great when it’s fresh, and it’s not heavy like other sauces (I’m looking at you cauliflower alfredo).

It is so packed with flavour that you really only need a small scoop to really cover your dish.


Make Your Meal Even Healthier Tip:


This is less about which kind of pasta you use, or whether it’s vegan (easily done, just swap out the prawns for more veg), and more about using good ingredients for your pesto.

You can make this with zoodles, or like me, with gluten free pasta, heck you can put it on rice or quinoa!

Just make sure there are greens in there somewhere.



Click through for recipe!…






Make approx 1 Cup of Pesto, which should cover about 6-8 dishes of pasta or more!

Pasta is enough for 1, double or triple as needed



– 2 cups of loose basil (they usually have a bag at the grocery with the exactly perfect amount labelled “Pesto Basil” somewhere on it)
– 1/4 cup of pine nuts (can sub in some hemp hearts
– 2 tbsp vegan parmesan 
– 2-3 tbsp olive oil (more if desired for consistency)
– 2 or 3 large cloves of garlic
– 1 tbsp fresh lemon juice
– sea salt to taste
– may need water to thin it out

*** Pesto should stay fresh for 5-7 days in the fridge!***


– 1 cup dry pasta (shape, type etc. up to you!)
– 1/4 cup dry white wine
– 6-8 raw prawns (more if smaller)(thawed if frozen)
– 1 small head of broccoli, cut into small florets
– 2 cloves of garlic, minced
– 2-3 tsp vegan parmesan
– 1 tbsp of pesto
– 1 tbsp vegan butter




Blend all ingredients in food processor except for olive oil, until desired consistency (I prefer mine with some pine nut bits still). Then add the olive oil and blend on low until combined and creamy.

Store in fridge.


Bring a pot of salted water to a boil. Once boiling, add the pasta and stir occasionally. When close to done, add the broccoli to cook it slightly as well. DO NOT DRAIN.

While this is happening, in a skillet, on med heat, melt the vegan butter, and then add the prawn and cook until just pink.

Add the white wine and stir, and then add the vegan parmesan, and blend together. Let cook down for a second, and then add the pesto until combined.

When the pasta is done, scoop it and the broccoli from the pot, letting some (not tonnes) of the pasta water come with it, and combine everything the pan until coated in the sauce. If runny, let it cook together a little longer, and maybe add a bit more parm or pesto if needed.

Plate and top with more vegan parm.





Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you’d like to see on the blog!


photos and recipe by: Christine McAvoy