Vegan Pesto Pasta
Fresh and peppery, this vegan pesto pasta made with arugula and basil packs a flavorful punch. It's a delicious alternative to the typical white pasta recipes with the substitution of lentil pasta for added protein.
- 1 cup fresh basil
- 1 cup arugula
- ¼ cup extra virgin olive oil
- ⅓ cup raw unsalted cashews
- 1 tsp minced garlic
- ½ tsp salt
- ¼ tsp pepper
- 16 ounces lentil rotini pasta 2 (8 oz) packages
- ¼ cup yellow and orange peppers diced
- 1 roma tomato diced
Combine basil, arugula, olive oil, cashews, garlic, salt and pepper in a food processor. Blend until smooth (about 2 minutes).
Bring 4 quarts of water to a boil in a large pot. Add 1 tsp of salt to water if desired. When water comes to a boil, add both 8 oz packages of the rotini lentil pasta. Cook for 8-10 minutes. Drain pasta and transfer back to pot.
Stir in pesto until well combined. Add diced yellow and orange peppers, and tomato.
Calories: 283kcal | Carbohydrates: 34g | Protein: 15g | Fat: 13g | Saturated Fat: 1g | Sodium: 207mg | Potassium: 84mg | Fiber: 8g | Sugar: 6g | Vitamin A: 292IU | Vitamin C: 11mg | Calcium: 54mg | Iron: 6mg