Mel's Vegan Veggie Pesto Pasta

Recipe created by Le Health Club member Mel

Makes 4 servings

To Get:

Misc. veggies: zucchini, tomatoes, broccoli, peppers all work well!
2 servings chickpea pasta (we like Banza brand)
Two handfuls basil
Juice of 1/2 a lemon
2-3 garlic cloves
1/3 cup pine nuts (or any other nuts like walnuts or macadamia)
2 Tbsp EVOO
Salt & pepper to taste

To Do:

Saute veggies on stovetop with EVOO
Cook pasta according to directions and set aside
Add basil, lemon, garlic, and nuts to food processor while drizzling in EVOO as it blends
Add cooked veggies to pasta and then mix in the pesto
Sprinkle with salt & pepper and top with some fresh parm

ah.mi tips:

Add parm for the non-vegan version
Swap pasta for spaghetti squash
Mix in some spinach to get your daily dose of greens

Nutrition Info per serving:

CALORIES 234 | FAT 16g | SAT FAT 2g | SODIUM 72mg | CARBOHYDRATE 18g | FIBER 3g | SUGARS 2g | PROTEIN 8g

Nutrition information provided for each recipe is completed using the FDA approved method of database nutrition analysis. Variations may occur due to ingredients used and food preparation. ah.mi does not guarantee that the ingredients listed in any of our recipes are allergy free. If you have a food allergy you should determine whether you are allergic to the ingredients in each recipe and not rely on statements that a particular recipe is gluten free, dairy free, nut free, soy free, or free of any other possible allergen. Always follow safe food handling guidelines when preparing food. Daily nutrition requirements vary with each person and therefore it is the responsibility of that individual to choose foods that meet their specific nutrition needs. The nutrition information provided for recipes is for information only and should not take the place of medical advice from a trained health professional. Always consult your physician for guidance.