Creamy Vegan Pesto Pasta & Cauliflower

2019-05-27

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INGREDIENTS

Roasted veggies
1 cauliflower
1 zucchini
2 tbsp olive oil sea saltCheesy Nut Dust and Vegan Pesto
1/2 cup / 70 g almonds
1 tbsp nutritional yeast
1 large handful basil
1 large handful spinach
1/3 cup / 80 ml olive oil
2 tbsp lemon juice
a few pinches salt
1 small avocado (use half if you have a large and serve the rest on the side)
chickpea pasta or pasta of choice, for 4 personsTo serve
Lettuce or baby spinach
cherry tomatoes, quartered
We are fully aware that you hardly need yet another recipe for spaghetti al pesto. But we have got a few twists that turn this simple Italian classic into a rather nutrition packed meal. And a really tasty one as well. Although our version is so far from the original that we probably never will be allowed back into our beloved Italy again …

1. Try chickpea (or lentil) pasta. These new-style pastas made on chickpea or lentil flour taste good, have surprisingly pleasant texture and are more protein packed than regular pasta. If you want to use ordinary pasta, we’d recommend adding some cooked chickpeas to the dish as well. They taste great tossed with pesto.
2. Add avocado to your pesto. It will be much creamier, fluffier, richer and rounder. It will also be more fat, but it’s the gooood fat. If you want to make it lighter, replace half of the oil in the pesto with water. Also, use half basil and half baby spinach for a more affordable and nutrient packed pesto.
3. Make it vegan by adding nutritional yeast to your pesto and make a quick nut dust instead of parmesan.
4. Add roasted vegetables. Pesto pasta is good, but adding roasted vegetables is simply better. You get more flavors and something to actually chew on (because we all slurp spaghetti, right!?). It takes like 5 minutes to prepare one tray of roasted vegetables (oven time obviously not included), so if you have 5 minutes to spare, do it. Also, if you are smart, you’ll roast a second tray of vegetables simultaneously and you are halfway through dinner prep for tomorrow. We went with roasted cauliflower and zucchini coins this time because it was what we had at home and we know that the kids love ’em. Broccoli or parsnip or carrots would of course be just as good.
5. If you are not vegan and want to make a luxury version of this, try serving it with some torn burrata cheese on top.

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