Oil Free Pesto Pasta
Delicious oil free pesto that is not only good on pasta but pizza, paninis or used as a dip!- Ready In:
- 20 minutes
- Prep:
- 10 minutes
- Cook:
- 10 minutes
- Servings:
- 4
- 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 chickpea pasta, dry
I used Banza penne pasta for this recipe which is why the protein is so high. This is a pasta made from chickpeas but you can use any pasta you like or even zucchini noodles!
Calories per serving : 490
70g carbs / 32g protein / 15g fat
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!
More healthy recipes:)
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