Basil Hemp Pesto Quinoa Pasta Bowl
Ingredients
Pesto
- 2 bunches fresh basil
- 1/2 cup extra virgin olive oil
- 1/2 cup grated vegan parmesan (or sub for 1/4 cup cashews + 1/4 cup nutritional yeast)
- 1/3 cup hemp seeds
- 3 cloves garlic, minced
- 1/4 tsp salt
- Pepper, to taste
Pan-fried vegetables
- 1/2 head broccoli, cut into florets (with stem attached)
- 1/2 zucchini, cut into thick slices
- 1/2 Tbsp olive oil
- salt and pepper
- Quinoa fusilli pasta
Preparation
Cook quinoa fusilli pasta according to package instructions
Heat the skillet, then add olive oil and heat for 30 seconds. Layer vegetables on the surface, and season. Cook for 5 minutes, then carefully flip, seasoning again. Cook a further 3 minutes. Immediately turn off heat, and stir through pasta.
Pulse basil and hemp hearts in a food processor until chunky.
Add parmesan and garlic, and pulse 6-8 times, then turn on the food processor and pour in olive oil. Finally, transfer to a jar and stir in salt and pepper.
Toss the pasta and vegetables with the pesto or serve with pesto on top
