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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
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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

  1. Start by boiling some water and cooking your pasta according to the directions on the package.
  2. 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.
  3. 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!

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