EASY SPINACH PESTO PASTA

Easy vegan spinach pesto pasta, made with a fresh pesto full of spinach with hints of basil and lemon. Healthy recipe that comes together in about 30 minutes.

Servings 3 servings

Ingredients

For the vegan spinach pesto:

• 1/2 cup raw cashews (you could also try toasted pine nuts, walnuts, etc.)
• 6 cups loosely packed spinach leaves (6 oz.)
• 1 small bunch basil (0.75 oz.) thick stems removed
• 1/4 cup plain, unsweetened non-dairy milk
• 1/2 lemon juiced
• 1/2 tsp salt scant
• pepper to taste

For the vegan spinach pesto pasta:

• 8 oz pasta of choice (I used shells)
• 1 tsp olive oil
• 1/2 yellow onion (or 1 shallot), diced
• 2 cloves garlic minced
• 1/2 cup reserved pasta water

Instructions

For the full instructions kindly visit yupitsvegan.com.

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