Dani’s Vegan Pesto Pasta

INGREDIENTS

For pesto:

• BOTANISTRY GLOWING GREENS, 2 teaspoons
• Fresh basil, 1 cup
• Spinach, 1 cup
• Pinenuts, 3 tablespoons
• Vegan parmesan cheese, 1/3 cup
• Vegan cream cheese, ½ cup
• Olive oil, ¾ cup
• Nutritional yeast, 2 tablespoons
• Lime juice, 2 tablespoons
• Lemon juice, 2 tablespoons
• Onion powder, 1 teaspoon
• Garlic powder, 2 teaspoons
• Black pepper, 1 teaspoon
• Salt, 2 teaspoons

METHOD

1. Boil pasta (approx 250g).
2. Blend all pesto ingredients (except the cream cheese) together.
3. Once pasta is cooked, stir through cream cheese and your pesto mixture.
4. Top with whatever toppings you like and enjoy! We’ve used sliced almonds, roasted cherry tomatoes and toasted pine nuts.
5. Watch the video to see how Dani makes this Vegan Pesto Pasta here.

TIPS & TRICKS

• You can substitute the spinach for kale or broccoli.
• The pesto mixture can be refrigerated for up to 5 days. Add a little olive oil when mixing into pasta.

RECIPE CREATOR

Danielle Kendall (@tofuandbeanz) – Vegan content creator based in New Zealand sharing flavourful, colourful vegan recipes. Try another of Dani’s recipes using BOTANISTRY Ayurvedic powders – her delicious Vegan Mac N Cheese.