Vegan Pesto Pasta with Sun-Dried Tomatoes and Spinach for Two
Indulge in a romantic and delicious vegan meal with this easy-to-make Pesto Pasta with Sun-Dried Tomatoes and Spinach. Perfectly portioned for two, it's a delightful way to spend an evening cooking together and enjoying each other's company.
Equipment
- Large pot
- Colander
- Blender or food processor
- Large skillet
- Wooden spoon
Ingredients
- 6 oz whole wheat spaghetti
- 1/3 cup fresh basil leaves packed
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/3 cup nutritional yeast
- 1/3 cup extra virgin olive oil
- salt & pepper
- 1/2 cup sun-dried tomatoes chopped
- 2 cups baby spinach
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- In a blender or food processor, combine the basil, pine nuts, garlic, nutritional yeast, olive oil, salt, and pepper. Blend until smooth and creamy, adjusting the seasoning as needed.
- Heat a large skillet over medium heat. Add the sun-dried tomatoes and cook for 1-2 minutes, until fragrant.
- Add the cooked spaghetti and vegan pesto to the skillet, tossing gently to combine.
- Add the baby spinach and cook for 2-3 minutes, until the spinach has wilted.
- Divide the pasta between two plates, garnish with extra pine nuts and fresh basil if desired, and serve immediately.
Nutrition
Serving: 300gCalories: 623kcalCarbohydrates: 62gProtein: 18gFat: 34gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 21gSodium: 171mgPotassium: 1191mgFiber: 9gSugar: 10gVitamin A: 3132IUVitamin C: 21mgCalcium: 106mgIron: 5mg
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