Pasta with Spinach Pesto, Green Beans & Tomatoes
You don't need oil to have amazing flavor. This oil-free spinach pesto tastes like the real deal. Tangy with a touch of sweetness and perfect over pasta.
Servings: 6 people
Equipment
Ingredients
- 1 package whole grain or gluten-free penne pasta
- 1 package green beans stems removed and cut into thirds
- 1 carton cherry tomatoes halved
- 1/4-1/2 cup homemade vegetable broth (or homemade)
- 1 cup packed fresh basil leaves
- 2 cups packed baby spinach leaves
- 1 handful fresh mint
- 2 tsp light miso
- 2 cloves garlic rough chopped
- 1 shallot rough chopped
- 1/3 cup toasted almonds
- salt and black pepper to taste
Cashew Topping
- 3/4 cup cashews
- 1/4 cup nutritional yeast
- 1/4 tsp salt
Instructions
- Heat a large pot of salted water to boiling and add pasta. Cook according to directions on the package, drain and reserve about 1/2 cup of the pasta water.
- Steam the green beans until crisp tender. Add them to a large bowl along with the halved tomatoes.
- In the meantime, make the pesto by adding the vegetable broth to the bowl of a food processor along with the spinach, basil, mint, miso, garlic, shallot, and toasted almonds. Salt and pepper to taste. Process until combined, scraping the sides as needed. Add more vegetable broth if too thick.
- Add pasta and the pesto to the bowl with the green beans and tomatoes along with enough pasta water to loosen the sauce to the consistency you like.
- If topping with cashew crumble, put cashews, nutritional yeast and salt into a small food processor and pulse until finely chopped and crumbly.
- Don’t over process or you’ll have cashew butter.
- Sprinkle each dish with ground cashews for a beautiful, delicious topping.
Notes
[nutrition-label]
Nutrition
Nutrition Facts
Pasta with Spinach Pesto, Green Beans & Tomatoes
Amount per Serving
Calories
276
% Daily Value*
Fat
12.2
g
19
%
Saturated Fat
1.8
g
11
%
Cholesterol
0
mg
0
%
Sodium
124
mg
5
%
Carbohydrates
35.2
g
12
%
Fiber
6.1
g
25
%
Sugar
4
g
4
%
Protein
11.2
g
22
%
Vitamin A
250
IU
5
%
Vitamin C
14.9
mg
18
%
Calcium
60
mg
6
%
Iron
3.6
mg
20
%
* Percent Daily Values are based on a 2000 calorie diet.
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