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Vegan Pesto Pasta | Something Nutritious

Vegan Pesto Pasta

Vegan Pesto Pasta

10 mins prepServes 4

NOTES: u003cbru003eYou can skip the veggies in this dish and enjoy the pasta with the pesto as is if desired!

4 servings

What you need

cooked whole wheat pasta

12 oz cooked whole wheat pasta

Crushed Tomatoes

1 Crushed Tomatoes

fresh peas

1 cup fresh peas

kalamata olive

⅓ cup kalamata olive

basil

2 cup basil

spinach

pinenuts

½ cup pinenuts

olive oil

⅓ cup olive oil

garlic clove

nutritional yeast

2 tbsp nutritional yeast

lemon juice

1 tbsp lemon juice

fine sea salt

1 fine sea salt

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Instructions


-1 Prepare the pasta as instructed on package. Pour the peas into the pot with the pasta to boil for the last 5 minutes of cooking. Drain both and place back into the pot. 
-1 In a blender or food processor, blend together all of the pesto ingredients. For a creamier texture, add more olive oil by the tablespoon. 
-1 Once fully blended, mix the pesto in with the pasta and peas. Pour in the tomatoes and olives and stir together. 
-1 Top with crushed black pepper and fresh basil leaves! 
-1 Leftover pesto will last in the fridge for up to 1 week, or freezer for up to 1 month.

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