Lunch
Baby Spinach Pesto Pasta
| Total time:
| Prep:
| Cook:
| Servings:
|
| 15 min |
5 min |
10 min |
2 |
Dietary Restrictions
VegetarianDairy-freeGluten-freeEgg-freePeanut-freeFish-freeShellfish-freeSoy-FreePork-FreeRed meat-freeSesame-Free
Ingredients
-
2
Cup
spinach
-
3
Tablespoon
pine nuts
-
1
garlic clove
-
1
Tablespoon
lemon juice
-
3
Tablespoon
nutritional yeast
-
2
Tablespoon
olive oil
-
6
Tablespoon
water
-
2
Ounce
chickpea pasta
-
4
Cup
water
-
1
Cup
sweet corn
Directions
-
Start by making the pesto sauce: add spinach, pine nuts, garlic clove, lemon juice, nutritional yeast, and olive oil, to a food processor and mix until smooth. Add the water little by little until desired consistency is reached. You do not need to use all of it.
-
Make the pasta: add water to a pot and bring to a boil. Add the pasta and cook per package instructions. When done, drain the water.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 407 kcal |
| Fat
| 25 g |
| Carbohydrates
| 36 g |
| Protein
| 20 g |
| Fiber
| 11 g |
| Sugar
| 8 g |
| Sodium
| 134 mg |
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