Vegan Pesto Pasta Salad
Ingredients
Pesto
-
2
cups
fresh spinach
-
½
cup
veggie broth
-
½
cup
fresh basil
-
2-3
cloves
garlic
-
½
cup
raw almonds
-
1
tablespoon
lemon juice
-
1
teaspoon
crushed red pepper
-
½
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
To serve
-
1
tablespoon
coconut oil
-
12
ounces
favorite pasta
-
2
cups
veggies of choice
-
1
cup
chickpeas or white beans
Instructions
- Cook the pasta according to package directions.
- Mix in the coconut oil with the pasta if preferred.
- Blend the spinach, broth, basil, garlic, almonds, lemon juice, crushed red pepper, salt, and black pepper in a food processor until well chopped.
- Chop the chosen veggies into bite-sized pieces.
- Combine the pasta with the oil, then fold in the pesto and vegetables.
- Serve warm or cold.
Nutrition Facts (estimated)
Servings
4
Calories
437
Total fat
14g
Total carbohydrates
67g
Total protein
12g
Sodium
344mg
Cholesterol
0mg
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