in need of an iron boost i decided lunch would involve a hefty whack of spinach! (plus i had some fresh spinach in the fridge that i wanted to use so it was a win-win). pasta is always a popular choice - so here is my recipe for vegan spinach pesto pasta - perfect for lunch or dinner served with a glass of vegan red wine.
350 grams of pasta (i choose cappelletti since i had an open packet)
3 cups of fresh spinach leaves
1/4 cup of pine nuts or sunflower seeds
2 tablespoons of nutritional yeast flakes
3 tablespoons of evoo*
1 teaspoon of garlic powder
salt and pepper
1/4 cup of basil leaves
cook your pasta of choice in a pot of boiling water until al dente, drain. whilst your pasta is cooking combine the spinach, basil, pine nuts or sunflower seeds, nutritional yeast, evoo, garlic powder, salt and pepper in a food processor and blitz until it forms a smooth paste. mix through the cooked pasta and serve - healthy, vegan, gloriously green and delicious!
* evoo = extra virgin olive oil