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Pesto Pasta
Whole-wheat spaghetti tossed with homemade basil pesto, broccoli, asparagus, peas, chickpeas, and sun-dried tomatoes for a colorful, satisfying plant-forward meal.
Prep:
15 minutes
|
Cook:
10 minutes
6 servings
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Ingredients
1 pack whole wheat spaghetti
2 small florets of broccoli
6 asparagus spears
1/2 cup frozen peas
1 cup canned garbanzo beans
1/4 cup sun-dried tomatoes
2 TBSP olive oil
1 tsp salt
Pesto Sauce
2 cups basil
1/3 cup pine nuts
1/4 cup olive oil
4 cloves garlic
2 TBSP lemon juice
2 TBSP nutritional yeast
1/2 tsp salt
1/4 tsp pepper
Optional: vegan parmesan cheese
No items found.
1 pack whole wheat spaghetti
2 small florets of broccoli
6 asparagus spears
1/2 cup (75g) frozen peas
1 cup (83g) canned garbanzo beans
1/4 cup sun-dried tomatoes
2 TBSP (30 ml) olive oil
1 tsp (5 ml) salt
Pesto Sauce
2 cups (40g) basil
1/3 cup (47 g) pine nuts
1/4 cup (59 ml) olive oil
4 cloves garlic
2 TBSP (30 ml) lemon juice
2 TBSP (30 ml) nutritional yeast
1/2 tsp (2.5 ml) salt
1/4 tsp (1.25 ml) pepper
Optional: vegan parmesan cheese
No items found.
Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
Disease state
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Instructions
- In a large pot, boil spaghetti according to instructions on pack with 1 TBSP (15 ml) of olive oil and 1 tsp of salt.
- In a pan, sauté broccoli florets, asparagus and peas with 1 TBSP (15 ml) of olive oil over medium heat for 8-10 mins. Then add in the garbanzo beans and stir.
- Meanwhile, prepare pesto sauce by mixing basil, pine nuts, olive oil, garlic, lemon juice, nutritional yeast, salt and pepper to a food processor.
- Once the spaghetti is ready, drain and add in the sautéed vegetables. Pour in pesto sauce and mix, then stir in the sun-dried tomatoes.
- Optional: Top with basil and sprinkle with vegan (or parmesan) cheese.
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Nutritional Info
Storage
Notes
If not vegan, try substituting the nutritional yeast with 1/4 cup (28g) shredded parmesan cheese.
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