Description
A quick and easy one-pot creamy pesto pasta recipe that’s 100% plant-based, packed with flavor, and made with wholesome ingredients. Perfect for a satisfying weeknight dinner.
Ingredients
- 250g pasta of choice
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 150g cherry tomatoes, halved
- 100g spinach
- 250ml plant-based milk (e.g. oat or soy)
- 3 tbsp vegan pesto
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
- Add cherry tomatoes and cook for another 3-4 minutes until they begin to soften.
- Pour in the plant-based milk and bring to a gentle simmer.
- Add the pasta and stir well. Cover and cook for 10-12 minutes, stirring occasionally to prevent sticking.
- Once the pasta is nearly cooked, stir in the spinach, vegan pesto, nutritional yeast, and lemon juice.
- Continue cooking for 2-3 more minutes until the spinach wilts and the sauce thickens.
- Season with salt and pepper to taste. Serve warm.
Notes
- Use gluten-free pasta for a gluten-free version.
- Adjust the consistency by adding more plant milk if needed.
- Add your favorite veggies or protein for extra nutrition.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
