Ingredients
Pesto
- 2 cups whole leaf basil
- 2 cups baby spinach
- 1 oz raw pumpkin seeds (can sub pine nuts, cashews or sunflower)
- 1 oz raw walnuts
- 3 garlic cloves, minced
- 2-3 tbsp unsweetened plant milk
- 1/2 tsp salt
- 1/2 lemon, juiced
- 1 tbsp nutritional yeast
Pasta
- 16 oz pasta of your choice, dry
Instructions
- Start by boiling some water and cooking your pasta according to the directions on the package.
- While the pasta is cooking add your pesto ingredients into a food processor and process until smooth.
- Add the plant milk in slowly, you may not need it all or you may need 1-2 tbsp more. You might need to stop your food processor along the way and scare down the sides as well to keep it blending.
- Once your pasta is done rinse and drain it in a colander and add it back into the pot with the pesto.
- Cook over medium heat for 2-3 minutes until it is all warm and tossed together. Enjoy!
Nutritional Information
| Nutrient | Value |
|---|---|
| Calories Per Serving | 662kcal |
| Protein | 24.5g (14.8%) |
| Carbs | 117.7g (71.1%) |
| Fat | 11.9g (16.2%) |
|
Protein (14.8%)
Carbs (71.1%)
Fat (16.2%)
|
|
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