VEGAN PESTO PASTA SALAD

A NICE VEGAN HOMEMADE PESTO

The key of this recipe is in the homemade vegan pesto. This vegan pesto can be used with pasta, sandwiches, salads, or any preparation that goes with this delicious Mediterranean dressing.

Of course, there are variations to the tradicional pesto to make it vegan. For instance, instead of cheese we use nutritional yeast, and we add spinach leaves on top of the basil, to make it much more nutritious.

THE KEY INGREDIENT IS THE CHOSEN PASTA

When you feel like eating pasta or carbs in general, it’s always good idea to go for the healthier version. For example you can eat a whole wheat version of your favourite pasta, or you can choose pasta higher in protein and lower in carbohydrates, such as pulses pasta.

For this recipe, I used a pulses pasta which is 100% made of lentil flour. If you take a look and explore around, you will find that there are many pastas of this type on the market. Some of my favourites are peas and chickpeas pasta.

INGREDIENTS

  • 1 handful of basil
  • 1 handful of spinach
  • 1 handful of pine nuts
  • A bit of olive oil
  • 2 tablespoons of nutritional yeast
  • 1 garlic clove
  • Salt and pepper
  • 1 serving of cooked lentil pasta
  • Some cherry tomatoes
  • A mix of spinach leaves and arugula 
  • 1 tempeh block

INSTRUCTIONS

  1. Process the basil, spinach, pine nuts, oil, nutritional yeast, garlic, salt and pepper and reserve.
  2. Cook a block of tempeh on both sides in a pan with oil, cut it into squares and reserve.
  3. Prepare the pasta as directed on the package, making sure you strain the water and let it cool down completely dry. 
  4. In a salad bowl, combine the cherry tomatoes cut in halves, the spinach and arugula, the cooked pasta, and the diced tempeh.
  5. Mix everything very well and add the pine nuts on top.

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