Vegetable Pasta with Pesto
Servings 4
Calories 387kcal
Ingredients
- 1 box Banza pasta, chickpea pasta, or other favorite pasta any shape
- 1 pint cherry tomatoes
- 1 red pepper
- 1-2 large handfuls arugula or spinach
- 1 can pinto beans drained and rinsed
- 1 juice of lemon
- 1 tbsp chopped garlic
- 1/2 cup nutritional yeast
- 4 oz fresh basil
- salt and pepper to taste
- dairy free parmesan or mozzerella for topping
Instructions
- Roast red pepper if desired in a 400 degree oven for about 30 minutes or until it starts to brown
- Boil pasta according to box instructions but undercook it slightly because it will continue cooking after drained. Usually 7- 8 minutes. Save at least a cup of pasta water for pesto and then drain and add pasta to a large bowl
- Put all the pesto ingredients in a food processor and blend till smooth. Slowly add in water from pasta until pesto is a creamy consistency
- Chop up tomatoes and red peppers and add to the bowl with pasta.
- Stir in the pesto with the pasta. I like a lot of pesto to make sure pasta is coated. Then add in the arugula
- Top with cheese if desired and then ready to serve!
Notes
This recipe makes quite a bit of pesto and if you don't want to use all of it you can place it in an airtight container and in the freezer for later use.
Nutrition
Serving: 1g | Calories: 387kcal | Carbohydrates: 61g | Protein: 31g | Fat: 4g | Fiber: 17g | Iron: 38mg