Vegan Pesto Pasta with Quinoa and Vegetables
Ingredients
- 1 cup pepita or walnuts
- 1 cup spinach (loose)
- 4 ounces fresh basil
- 2 cloves garlic
- 1 tablespoon lemon juice
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 4 teaspoons nutritional yeast
- 1 cup water
- 1 cup quinoa or brown rice noodles
- 3 cups water (for boiling)
- dash of vegetable oil
- 1/2 cup tomatoes, diced
- 1 cup suggested veggies (broccolini, zucchini, spinach, chard, red pepper)
- 1/2 teaspoon garlic, minced
- 1 teaspoon cooking oil
- 1/4 cup stock
Preparation
Blend all pesto ingredients until smooth and keep airtight.
Boil water, add noodles, and reduce heat; cook for 5 minutes then drain and rinse with cold water.
Heat skillet to medium heat; add oil, garlic, zucchini, and broccolini, and cook for 1 minute.
Add pasta, stock, tomatoes, and 3/4 cup pesto; stir occasionally until warm, about 2-3 minutes.
