A vegan twist on one of the most famous and beloved Italian dishes.
Serves: 4
Ingredients:
| 10 oz | Dry Spaghetti |
| 1 bunch | Spinach leaves, chopped |
| 1/2 cup | Fresh Parsley, chopped |
| 1/2 cup | Fresh Basic, chopped |
| 1/4 tbsp | Olive Oil, extra virgin |
| 1 tbsp | Lemon Juice, freshly squeezed |
| 1 pc | Garlic Cloves, minced |
| 2 tbsp | Light Miso |
| 1/2 cup | Pine Nuts, toasted |
| Salt & Pepper to taste |
Cooking Instructions – Vegan Pasta Al Pesto
- Cook the pasta according to packet directions until al dente (cooked, but firm to the bite), drain.
- Meanwhile, place all remaining ingredients in a blender or food processor and puree to a smooth paste or desired consistency.
- Toss the pesto with hot pasta and season with salt and pepper. Serve immediately.
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