Be certain to double up on the pesto from this recipe from the Dreena’s Form Kitchen cookbook to make use of as pizza sauce, as a filling for stuffed mushrooms, or as a singular addition to vegan grilled cheese.
What you want:
¾ cup uncooked unsalted pumpkin seeds, plus 2 tablespoons crushed pumpkin seeds for garnish
2 tablespoons tahini
2 tablespoons dietary yeast
2 cloves garlic, peeled
3½ tablespoons lemon juice
¾ teaspoon salt, plus extra to style
¼ teaspoon black pepper
3 cups loosely packed contemporary basil leaves, plus extra for garnish
1 cup loosely packed spinach leaves
2 to five tablespoons water
1 teaspoon grated lemon zest
1 pound whole-grain pasta
½ cup sliced cherry or grape tomatoes
Lemon wedges, for serving
What you do:
- Right into a meals processor, add pumpkin seeds, tahini, dietary yeast, garlic, lemon juice, salt, and pepper. Pulse a couple of occasions till roughly chopped. Add basil and spinach and course of once more. Begin with a tablespoon of water and pulse once more, including extra tablespoons as wanted till a easy consistency is reached. Add lemon zest and pulse.
- Cook dinner pasta in line with package deal directions. Reserve a ¼ cup of pasta water after which drain pasta, however don’t rinse. Return pasta to pot and toss with pesto, plus a tablespoon at a time of reserved pasta water, till pasta is desired saucy consistency.
- Divide into 4 serving bowls and garnish with crushed pumpkin seeds, basil, sliced tomatoes, and lemon wedges.