Walnut Pesto Pasta with Sautéed Veggies
This garden-fresh vegan plant-based pasta features roasted garlic, walnuts, and sautéed veggies—perfect for a simple, flavour-packed summer dinner.
Ingredients
For The Pesto
- 1 head garlic
- Drizzle of olive oil
- 4 cups packed fresh spinach or kale de-ribbed
- 1 cup packed fresh basil leaves
- 1 cup walnut halves
- 1/3 cup nutritional yeast
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/2 cup extra virgin olive oil
For The Meal
- 1 454 to 500g package of pasta
- 1 tbsp olive oil
- 200 g mushrooms sliced
- 1 medium onion sliced
- 1 red pepper sliced
- ¼ tsp salt
- 1 cup cherry tomatoes sliced in half
Instructions
To Make The Pesto
- Preheat oven to 425° Fahrenheit.
- Cut a sliver off the very top of the head of garlic. Just enough to expose the cloves.
- Place on a sheet of aluminum foil and drizzle the top with a bit of olive oil. Wrap in the foil.
- Bake for 30-35 minutes or until the garlic is soft and squishy.
- Squish the roasted garlic out of the top into a food processor or blender.
- Add the spinach/kale, basil, walnuts, nutritional yeast, lemon juice, and salt.
- Process on low until finely chopped.
- While the food processor is still running, pour the oil in in a small stream.
To Make the Meal
- Cook and drain the pasta according to the package directions.
- Meanwhile, heat a large pan over medium heat.
- Add the olive oil, mushrooms, onion, red pepper, and salt.
- Sauté until soft.
- Once the pasta is cooked and drained, add it back to the pot and stir in the pesto.
- Serve the pasta into individual bowls and top with sautéed veggies and halved cherry tomatoes.
Nutrition
Calories: 461kcal | Carbohydrates: 36g | Protein: 11g | Fat: 32g | Sodium: 322mg | Fiber: 5g | Sugar: 3g | Calcium: 64mg | Iron: 2.5mg
Servings: 6
Calories: 461kcal
