Vegan Spinach Pesto Pasta
Creamy Vegan Spinach Pesto Pasta comes together in just 20 minutes with 10-ingredients. This nourishing dish is not only easy to make but packed with flavor, it is sure to be a hit with the entire family!
Ingredients
- 8 oz. spaghetti
- 1 large clove of garlic minced (or 2 small cloves)
- 1 cup basil packed
- 1 cup baby spinach packed
- 3 tbsp. pine nuts
- 3 tbsp. nutritional yeast
- ¼ tsp. sea salt (more to taste if needed)
- 3 tbsp. olive oil
- Juice of 1/2 a large lemon (about 2 tbsp.)
- ¼ cup plant milk unsweetened (I used almond milk)
Instructions
- Put a large pot of water on the stovetop on high and bring to a boil. Once your water is boiling add your noddles and boil until al dente.
- While waiting for your water to boil and or noodles to cook make your pesto.
- Mince your garlic and add to a food processor with your pine nuts, basil, spinach, nutritional yeast, lemon juice and sea salt. Pulse together.
- Turn on your food processor and slowly drizzle in the olive oil while it is running. Process until smooth scrapping down the sides as needed.
- Place your pesto into a large skillet. You will want to make sure you get every drop out of the food processor. Add your plant milk of choice and stir over low heat until warm.
- As soon as your noodles are done. Drain out the water and add to the warm pesto sauce. Stir until all of the noodles are coated in your sauce.
- Enjoy!
Notes
- Any plant milk will work although I would stick with a neutral tasting unsweetened variety.
- If you do not have pine nuts walnuts are a great substitute. I have made this swap before myself and it is tasty.
- If you want to make this oil-free swap half an avocado for the oil. It will be creamy and just as rich and tasty.
Nutrition
Calories: 431kcalCarbohydrates: 49gProtein: 15gFat: 20gSaturated Fat: 2gSodium: 150mgPotassium: 474mgFiber: 5gSugar: 2gVitamin A: 1020IUVitamin C: 3mgCalcium: 49mgIron: 2mg
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