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!