Oil-Free Spinach Pesto Pasta - Dawn Laflin

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Yields4 Servings

Ingredients
 8 oz Green Lentil Pasta
 4 cups Spinach
 ¼ cup Walnuts
 2 tbsp Pumpkin Seeds
 2 tbsp Nutritional Yeast
 2 cups Fresh Basil, packed (or 3 TBSP dried)
 1 Lemon, juiced (1 large or 2 small)
 1 Handful of Cherry Tomatoes
 1 Garlic, clove
 ¼ tsp Sea Salt
 ¼ cup Fresh Ground Black Pepper, to taste
 1 cup Broccoli florets
 1 cup Cherry Tomatoes
 Salt and Fresh Ground Black Pepper to taste

Directions
1

Preheat oven to 400 degrees. Cook lentil pasta noodles according to the package instructions. Drain, rinse, set aside.

2

Rinse broccoli florets and tomatoes. Place on a rimmed baking sheet lined with parchment paper. Sprinkle with salt and pepper and place the pan into the oven. Bake at 400 degrees for 20 minutes.

3

Into a high speed blender or food processor, add spinach, nutritional yeast, garlic, cherry tomatoes, garlic, lemon juice, walnuts, pumpkin seeds and basil. Blend until mixture becomes smooth. Add tablespoon of water if needed to thin the mixture out. Taste and adjust the ingredients to suit your preferences. For example, if you prefer a 'cheesier' taste, add more nutritional yeast.

4

Add pasta and 2-4 tablespoons of pesto (based on your preference) into a bowl and stir to combine. Toss in roasted tomatoes and broccoli. Add salt and pepper to taste if necessary. Stir to coat all pieces and serve. Enjoy!

5

This yummy pesto is so versatile! You can use it in dressings, on pasta, as a topper for bread, stuffed potatoes and so much more! Store leftovers tightly covered for up to a week in the refrigerator.

Ingredients

Ingredients
 8 oz Green Lentil Pasta
 4 cups Spinach
 ¼ cup Walnuts
 2 tbsp Pumpkin Seeds
 2 tbsp Nutritional Yeast
 2 cups Fresh Basil, packed (or 3 TBSP dried)
 1 Lemon, juiced (1 large or 2 small)
 1 Handful of Cherry Tomatoes
 1 Garlic, clove
 ¼ tsp Sea Salt
 ¼ cup Fresh Ground Black Pepper, to taste
 1 cup Broccoli florets
 1 cup Cherry Tomatoes
 Salt and Fresh Ground Black Pepper to taste

Directions

Directions
1

Preheat oven to 400 degrees. Cook lentil pasta noodles according to the package instructions. Drain, rinse, set aside.

2

Rinse broccoli florets and tomatoes. Place on a rimmed baking sheet lined with parchment paper. Sprinkle with salt and pepper and place the pan into the oven. Bake at 400 degrees for 20 minutes.

3

Into a high speed blender or food processor, add spinach, nutritional yeast, garlic, cherry tomatoes, garlic, lemon juice, walnuts, pumpkin seeds and basil. Blend until mixture becomes smooth. Add tablespoon of water if needed to thin the mixture out. Taste and adjust the ingredients to suit your preferences. For example, if you prefer a 'cheesier' taste, add more nutritional yeast.

4

Add pasta and 2-4 tablespoons of pesto (based on your preference) into a bowl and stir to combine. Toss in roasted tomatoes and broccoli. Add salt and pepper to taste if necessary. Stir to coat all pieces and serve. Enjoy!

5

This yummy pesto is so versatile! You can use it in dressings, on pasta, as a topper for bread, stuffed potatoes and so much more! Store leftovers tightly covered for up to a week in the refrigerator.

Oil-Free Spinach Pesto Pasta

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