PS or PP Creamy Vegan Pesto Pasta
Chefs: Alena & Lars Schowalter, Nutriciously.com
Makes: 2 Servings
Prep Time: 20 min
Cook Time: 10 min
Total Time: 30 min
INGREDIENTS
Vegan Bean Pesto
1 c cannellini beans, cooked
4 cloves of garlic, minced
1 c fresh basil leaves
1 c fresh spinach
2 T hemp seeds (eliminate for PP)
4 T nutritional yeast
2 T freshly squeezed lemon juice
2 T water
¼ t salt
Freshly ground pepper
Pasta/Vegetable Base
5 oz whole wheat pasta
1 zucchini, cut into cubes
1 c green peas, frozen
4 asparagus sprigs, roughly chopped
1 T toasted pine nuts (eliminate for PP)
1 T freshly squeezed lemon juice
2 T nutritional yeast, to garnish
Handful of fresh basil leaves
DIRECTIONS
Heat water for the pasta into a medium pot.
Make the bean pesto by placing the spinach, garlic, basil, hemp seeds, nutritional yeast and lemon juice into a food processor and pulse to obtain a creamy mixture.
Add the beans and process to incorporate, then add water to obtain the pesto texture – if needed, more than the suggested 2 T.
Season with salt and pepper and transfer into a lidded jar.
Cook the pasta according to the package instructions. Within five minutes before your pasta is done, add your vegetables into the same pot.
Drain everything and transfer into a bowl.
Scoop the pesto on top of the cooked pasta and veggies and mix to combine.
Divide into serving bowls, garnish with pine nuts, nutritional yeast and basil leaves. Finally, drizzle with lemon juice and serve warm.
TIPS
Fussili, orrechiete or penne work perfectly because their shapes “trap” the delicious pesto.
Hailing from Germany, Alena and Lars are our first “International Chefs”. On their website Nutriciously they share simple and delicious oil-free whole food plant-based recipes as well as free in-depth guides for successfully following this healthy lifestyle. Find free printables, eCourses, eBooks and more and be sure to follow on Facebook or Instagram for more inspiration.