A vegan twist on one of the most famous and beloved Italian dishes.
|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.