Pasta pasta pasta, who doesn’t love pasta!?! I’m no Italian, but I swear I must’ve been in a past life because pasta is my secret lover (as well as other carbs) However, my waist line and tummy do not appreciate the side affects pasta and other delicious carbs give me. This is why I have created this recipe. If your looking for a healthy alternative packed full of nutrients, and is super satisfying at the same time, look no further.
This recipe is vegan, but feel free to add in free range ground turkey, or chicken for some extra protein.
Now now let’s get to it.
Here’s what you’ll need for the pesto:
- 1 1/2 cups of loosely packed Basil, rinsed and trimmed
- 1 cup raw walnuts
- 1/2 cup olive oil
- salt and pepper to taste
- 1-2 cloves garlic
- Dash of cayenne pepper (optional)
Add all ingredients (except for olive oil) into a high speed blender (you may need to stop a few times to scrape the sides) slowly add in your olive oil until it’s a creamy, paste like consistency. Set that aside.
Meanwhile, get about 2 cups of pasta boiling. I used a brand called “GoGo Quinoa” which is a gluten free, vegan pasta made from quinoa! It’s delicious and seriously tastes just like normal pasta (not even kidding) I got this bag from Costco, but is also available in most super markets in the “gluten free” section.
While your pasta is cooking, grab a sauce pan and add in whatever veg you desire. I always start with coconut oil, garlic and onion, and then I added in kale, sweet peppers, mushrooms and tomatoes. Add a little more salt and pepper and your good to go!
Once the pasta is cooked to your liking, drain and add directly into sauce pan, along with pesto. Stir to combine, and your ready to serve!
This recipe yields 4 servings.