This pasta is packed with vibrant green vegetables. Broccoli, peas, and spinach are sauteed until spinach is just wilted. Pasta and vegan pesto made of cashews and nutritional yeast are tossed in, resulting in a creamy a flavorful pasta.
- 1/ 2 shallot, finely chopped
- 1/ 2 chopped in very small pieces head of broccoli
- 1 cup frozen peas
- handful of baby spinach
- Olive oil
- 4 ounces your favorite pasta
For the Pesto
- a bunch fresh basil
- 2 garlic cloves
- 4 extra virgin olive oil
- 1 tablespoon nutritional yeast
- 2 tablespoons cashews or pine nuts
- 1/ 2 lemon, juiced
- salt and pepper to taste
Add a drizzle of oil to a frying pan together with the chopped shallot. Cook for 5 minutes until it starts to caramelize. Add in the chopped broccoli a dash of water and cook with the lid on for another 5-8 minutes. Add in the frozen peas and cook for 2 more minutes.
To make the pesto simply blitz all the ingredients together either by using a food processor or a hand blender.
Cook the pasta according to the cooking instructions and make sure to save a couple of tablespoons of its cooking water. Drain the pasta and add it to the pan together with the spinach and cooking water and cook for 1 minutes until the spinach are wilted. Stir in the pesto and enjoy!