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Spinach Pesto Pasta (Vegan)

Updated: Nov 30, 2022

A Vegan pesto from scratch?! YES WAY!


Recipe by Roxi Thiam


Spinach Pesto Pasta (Vegan)

Serves: 2


Ingredients

  • 1/4 box gluten free linguine or spaghetti (or a spiralized vegetable like

  • zucchini)

  • 5 cups baby spinach

  • 2 cups fresh basil

  • 1/4 cup pistachios

  • 2 tablespoons nutritional yeast “nooch”

  • 1/2 lemon, juiced

  • 1 teaspoon mellow white miso

  • 2 garlic cloves

  • 1/2 teaspoon salt

  • 1/4 cup vegetable broth (or water)

  • 1 avocado, chopped

  • 1/4 cup grated parmesan cheese, vegan (I love the 'Follow Your Heart' brand)

Instructions

  • Cook pasta according to box directions (or spiralize vegetable noodles and saute in a medium sized pan with 2 tablespoons of vegetable broth or water for about 5 minutes, until tender and warm).

  • Meanwhile, add the spinach, basil, pistachios, nutritional yeast, lemon juice, miso, garlic, and salt to a food processor or blender, and process until the ingredients are coarsely chopped.

  • While the processor is still running, add vegetable broth or water through the top opening.

  • Process until mixed thoroughly.

  • Pour pesto over cooked noodles.

  • Top with chopped avocado and vegan parmesan cheese

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