Pesto Chickpea Pasta
Serves
6
Prep Time
15 minutes
Cook Time
10 minutes
Ingredients
8 ½ cups (2 L) water
12 oz (340 g) dried chickpea spaghetti (or noodle of choice)
½ cup (70 g) raw cashews
2 tbsp nutritional yeast
5.5 oz (160 g) fresh basil, plus extra for garnish
3 cloves garlic, peeled, bruised
¼ tsp salt
pinch of pepper
3 tbsp fresh lemon juice
9 sun-dried tomatoes, rehydrated
¼ cup (60 ml) + 2 tbsp olive oil
3 tbsp water
2 small red bell peppers
1 yellow bell pepper
1 small yellow onion
Nutrition
(Per Serving)
Calories
400
Fats
23 g
Protein
18 g
Carbs
41 g
Instructions
- Boil chickpea pasta according to package instructions.
- While pasta is cooking, place basil leaves with stems removed, cashews, sun-dried tomatoes, lemon juice, salt, pepper, olive oil, water, garlic, and nutritional yeast into food processor. Blend until smooth. If pesto is too thick, add a little more oil or water to achieve desired consistency.
- Slice peppers and onion. Place into frying pan with 1 tablespoon water and sauté until slightly soft.
- Once pasta has cooked, drain spaghetti and pour back into same saucepan. Add pesto, turn heat to low, and toss to heat through.
- Serve in bowl topped with sauteed peppers and onions. Garnish fresh basil leaves.