This vegan Spinach Pesto Pasta is super nutritious and filling. Spinach, walnuts and garlic give this pasta so much flavor it will be your new favorite.
2cupsspinach(packed-about half of a plastic spinach contain/ 2.5 oz.)
⅓cupolive oil
1clovegarlic
1tablespoonlemon juice
1cupwalnuts(raw unsalted)
1teaspoonsonion powder
½teaspoonsalt
¼teaspoonblack pepper
For the Pasta
8oz.Pasta(I used a lentil pasta)
14cherry tomatoes(sliced in half)
½purple onion(chopped)
Instructions
For the Pesto
Place everything for the pesto in a food processor or high speed blender and blend until smooth.
Bring a pot of water to a boil, be sure to add a pinch of salt to the pasta water. Cook pasta according to directions on you pasta box. (reserve about ½ cup pasta water to thin the pesto if needed)
Slice tomatoes, chop onions and sauté in a skillet (sprayed with non-stick spray) on medium heat salt/pepper to taste, cook for about 5 minutes.
Pour pasta in a bowl, mix in pesto sauce, add reserved pasta cooking water to thin the pesto and help it mix in. Top with sautéed tomatoes and onions. Serve immediately or store in a sealed container in the fridge up to 2 days.
Video
Notes
Nuts: You can swap walnuts for pine nuts or sunflower seeds if you prefer a more traditional flavor.
Pasta: When using gluten free pasta you need to drain the pasta water and then you need to rinse the pasta with cold water otherwise you end up with soggy slimy pasta!