The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sunflower Mince, Baby Tomato & Pesto Pasta
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Ready in 20
New
5 plants
Low sat fat
Serving size
Ingredients
- 72g sunflower mince (sunflower mince (100%))
- 160g baby spinach
- 1 onion
- 200g baby tomatoes
- 4 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 2 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 250g brown rice penne (Eggs)
Nutritional Information
Calories: 426
Protein: 18g
Carbs: 54g
Fat: 14g
Sunflower Mince, Baby Tomato & Pesto Pasta
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Cooking Instructions
- Boil a half-kettle. Heat a large frying pan with 2 tsp oil on medium-high heat. Finely slice the onion. Add the onion and whole tomatoes, cook for 3-4 mins, until softened.
- Bring a large saucepan filled with salted hot water to a boil. Add the penne and boil for 7-8 mins, until cooked, then drain.
- Add the garlic, basil and parsley paste to the frying pan. Cook for 2 mins, then add the sunflower mince, spinach and 350ml boiling water. Crumble in half the stock cube and simmer for 2-3 mins, until the liquid has mostly gone.
- Stir in the pesto and cooked penne and season with sea salt and black pepper to taste. Cook for a final 1 minute, until hot, before serving into bowls.
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