Sunflower Mince/ TVP with Pesto Penne

Ready in 20 minutes

Serves 2 people

Gluten Free 


  • 200ml soy cream(Nuts)
  • 2 garlic clove
  • basil pesto
  • 1 shallot
  • 36g sunflower mince/ TVP (hydrated with stock)
  • 90g baby plum tomatoes
  • 120g brown rice penne or any pasta you fancy
  • 150g peas


  • Boil a kettle. Fill a saucepan with lightly salted boiling water and place on a high heat. Add the penne and boil for 7-8 mins. For the final minute of cooking, add the peas to the saucepan, then drain all together (keep some water for the next step).
  • Meanwhile, heat a medium frying pan with 1 tbsp oil on a medium-low heat. Finely slice the shallot, add to the pan and cook for 3 mins. Finely chop or crush the garlic, add to the pan and cook for a further minute. Add the mince and 100ml pasta water, then stir in the cream. Season with sea salt and black pepper; simmer for 5 mins.
  • Meanwhile, halve the tomatoes. Add to the sauce with the pesto, penne and peas; heat through for 1 min.
  • Serve the sunflower mince penne with pesto cream sauce.