Vegan Spinach Pesto Pasta
This vegan spinach pesto pasta is a really simple dish that’s great for any time of year - we love it as a winter warmer and as a summer day pasta salad!
Servings: 6 people
Calories: 486kcal
Ingredients
- 500 g Pasta
- 400 g Baby Spinach
- 70 g Vegan Hard Cheese Parmesan Style
- 50 g Sunflower Seeds + more as toppings
- 4 tablespoon Olive Oil
- 1 Handful Basil
- 1 tablespoon Lemon Juice
- ½ teaspoon Garlic Purée or 1 fresh garlic clove or ¼ teaspoon garlic powder
- Salt
- Pepper
Instructions
- Toast the sunflower Seeds on a hot pan until fragrant.
- Add the toasted seeds and the vegan cheese into a blender bowl and blend until powdered.
- In the same blender add the fresh spinach in a few batches and pulse until finely chopped (or to taste).
- Meanwhile cook the pasta in abundant salted water.
- Add the chopped spinach, the cheese & sunflower seed powder, the garlic purée, the olive oil and the lemon juice to a bowl, along with a pinch of salt and pepper to taste, and mix well with a spatula.
- Drain the pasta al dente (if you prefer) and coat it in the pesto sauce.
- You can enjoy the vegan spinach pesto pasta straight away or chill it in the fridge for a cold pasta version (recommended for summer months).
Notes
You can enjoy your vegan spinach pesto pasta straight away! Alternatively, you can chill it in the fridge for a cold version, which we’d actually recommend for the summer months - it’s great for sunny days!
Nutrition
Calories: 486kcal | Carbohydrates: 69g | Protein: 15g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Potassium: 616mg | Fiber: 5g | Sugar: 3g | Vitamin A: 6259IU | Vitamin C: 20mg | Calcium: 91mg | Iron: 3mg