EASY SPINACH PESTO PASTA


Easy vegan spinach pesto pasta, made with a fresh pesto full of spinach with hints of basil and lemon. Healthy recipe that comes together in about 30 minutes.

Servings 3 servings

Ingredients
For the vegan spinach pesto:
  • 1/2 cup raw cashews (you could also try toasted pine nuts, walnuts, etc.)
  • 6 cups loosely packed spinach leaves (6 oz.)
  • 1 small bunch basil (0.75 oz.) thick stems removed
  • 1/4 cup plain, unsweetened non-dairy milk
  • 1/2 lemon juiced
  • 1/2 tsp salt scant
  • pepper to taste

For the vegan spinach pesto pasta:
  • 8 oz pasta of choice (I used shells)
  • 1 tsp olive oil
  • 1/2 yellow onion (or 1 shallot), diced
  • 2 cloves garlic minced
  • 1/2 cup reserved pasta water

Instructions
For the full instructions kindly visit yupitsvegan.com.

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