Vegan Basil Pesto Pasta
When its cold all I can think about is comfort food. Rather than consume 2000 in one sitting I came up with a healthy alternative, vegan basil pesto pasta.
Ingredients:
- Whole grain spiral noodles (any noodles will do)
- 1 lbs. Cherry tomatoes
- 5 Garlic cloves-chopped
- 16 oz. Black beens (can be replaced with chickpeas)
- 3 cups Basil
- 1/4 cup Pin nuts
- 2 tsp. Lemon juice
- 1/4 cup Nutritional yeast
- Salt & pepper
Step 1-preheat oven to 350 and line a baking sheet with parchment paper
Step 2-making the Basil Pesto sauce.
Combine the following ingredients into a food processor:
- 2 cups basil
- 1/4 cup pine nuts
- 4 garlic cloves
- 2 tsp. lemon juice
- 1/4 cup nutritional yeast
Puree until smooth & set aside
Step 3-boil large pot of water
Step 4-cut the cherry tomatoes in half and place them into a large mixing bowl
Step 5-sprinkle the cherry tomatoes with:
- garlic
- salt
- pepper
Step 6-spread the tomatoes onto the baking sheet in a single layer. Bake until they begin to shovel, about 25 minutes
Step 7-cook pasta according to directions, usually 10 minutes in boiling water
Step 8-drain pasta and let cool for about 2-5 minutes
Step 9-combine the following in the mixing bowl used for the tomatoes:
- pasta
- black beans
- basil pesto sauce
- cherry tomatoes
Step 10-garnish with fresh basil & fresh ground pepper
A huge thank you to Austin, for the fresh basil!

