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10-15 minutes meals

10-15 minutes meals/ Vegetarian

Volcano pasta

Pesto lasts well and can be made fairly quickly- it’s also easy to change ingredients around depending of what you have. Try making your own version with favourite herbs. Letting children add their own toppings is a great way to get them eating and thinking about combining foods.

Volcano Pasta

Print Recipe
Serves: 4 Cooking Time: 10 minutes


  • 6 sundried tomatoes
  • 2 tablespoon tomato puree (I use cherry tomato and basil puree)
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons pine nuts or almonds
  • Handful of fresh basil (at least 10 leaves)
  • 3 mint leaves or 1 tablespoon of dried mint.
  • a handful of watercress
  • Pinch of salt and black pepper
  • 150ml water



Put everything in a food processor and mix until smooth. If it is too thick add a little water and use a spoon to scoop around the edges before mixing again.


Serve with your favourite pasta with extra toppings to create the volcano effect. Store in a glass jar in the fridge for up to 2 weeks.


Tip- Save any glass jars from other food so you can reuse it. Let fussy eaters pick the toppings so that you are a step ahead in getting them to try a new food. Did you know? This pesto is dairy free and full of fresh nutritious ingredients. Watercress contains more than 15 essential vitamins and minerals- more vitamin c than oranges and more calcium than milk. Antioxidants such as zeaxanthin and lutein promote eye health and B vitamins help the cells in your body make energy. Keeps for- up to 2 weeks in the fridge * Freezable for up to 1 year