Creamy Spinach Pesto Pasta
Yield: Serves 2-3
Prep: 5 minutes
Total Time: 20 minutes
8 oz. spaghetti
1 large clove of garlic minced (or 2 small cloves)
1 cup basil packed
1 cup baby spinach packed
3 tbsp. pine nuts
3 tbsp. nutritional yeast
1/4 tsp. sea salt (more to taste if needed)
3 tbsp. olive oil
Juice of 1/2 a large lemon (about 2 tbsp.)
1/4 cup plant milk unsweetened (I used almond milk)
Put a large pot of water on the stovetop on high and bring to a boil. Once your water is boiling add your noddles and boil until al dente.
While waiting for your water to boil make your pesto.
Mince your garlic and add to a food processor with your pine nuts, basil, spinach, nutritional yeast, lemon juice and sea salt.
Turn on your food processor and slowly drizzle in the olive oil while it is running. Process until smooth and creamy scrapping down the sides as needed.
Place your pesto into a large skillet. You will want to make sure you get every drop out of the food processor. Add your plant milk of choice and stir over low heat until warm.
As soon as your noodles are done. Drain out the water and add to the warm pesto sauce. Stir until all of the noodles are coated in your sauce.
Note: Is there truly anything better than a big warm bowl of pasta? I'm not sure much can compete with a dinner like this! I specify large garlic cloves in this recipe as I have noticed a difference in flavor when using smaller cloves. If you only have small cloves you will likely need to use two.