I have been looking forward to making something similar to this creation since last week and as it turns out, I’m super glad that I didn’t have a chance to make it. After a fantastic visit with my parents last weekend, my mom shared some of her homegrown herbs…hello sweet basil! So, I share with you a vegan pesto pasta dish that’s great cool or warmed up.
For the pesto, I used
1/4 cup Extra Virgin Olive Oil
1 cup packed fresh sweet basil (thanks, Mom!)
1/4 cup walnuts
1 1/2Tbl nutritional yeast
1 Tbl lemon juice
1 garlic clove
Pulse the nuts, garlic and basil. Add in the lemon juice and EVOO, blend until smooth, add in the nutritional yeast and pulse until well combined.
I used Hodgson Mills whole grain pasta with quinoa. I had some unused cherry tomatoes and sweet yellow so I halved those. To top off the dish, reduced fat crumbled feta cheese.
If you’re into meal prepping, I like to do a few days at a time so I often cook a meal that reheats well. This recipe qualifies. I measured 1/2 cup pasta, 1 cup halved tomatoes, 1 Tbl pesto and 1 Tbl feta.
Ta da! Fast, delicious whole food and an extra 3 meals to boot. I hope you enjoy as much as I did 🙂
Options: add in some crushed red pepper to the pesto or sun dried tomatoes 😉