Spring Pasta | vegan-living

SPRING PASTA

Fusilli with Arugula Pesto

Vegan – Gluten Free

Posted on June 6th, 2017

I love pesto, but basil is very expensive right now, because is not in season yet, not to mention pine nuts, they are crazy expensive always. Luckily, I also like Arugula and I am addicted to avocado, so I came up with an alternative pesto recipe. Well this recipe is not exactly cheep, however it is little bit more cost effective yet equally tasty.

Spring is almost over, so I guess this may be the last spring recipe, even though it is also perfect for the summertime. It is definitely a wonderful addition to your barbeque parties, while you can mix and match with all types of other dishes, for example grilled veggies, Portobello mushrooms and even veggie burgers, for example my my super delicious Tartar Veggie Burger and don’t forget my famous Guru Salad........that one goes with everything lol.

Spring Pasta

Author: Lena Novak - Lena's Vegan Living

Recipe type: Pasta

Serves: 4

INGREDIENTS

Brown rice Fusilli 12 oz 340 g (or pasta of your choice, follow the cooking instruction on the package)

Organic Arugula 2 cups packed

Avocado 1

Juice from ½ lemon

Garlic powder to taste

Nutritional yeast ¼ cup

Himalayan pink salt to taste

Cayenne pepper to taste

Water ¼ cup (you may add more if needed)

Cherry Tomatoes 2 cups cut in half (raw, or oven roasted)

Olive oil 2tsp

PROCESS

In a food processor, blend all the ingredients (except tomatoes) until completely smooth.

In a large bowl, mix thoroughly with your cooked pasta.

Top with tomatoes and few arugula leaves and serve.

OVEN ROASTED TOMATOES

Preheat the oven to 400 F.

Place your tomato halves into casserole dish.

Add salt, garlic powder and olive oil.

Roast for 15 minutes.

I really hope you will try this wholesome delight and you will add it to your recipe list. Please let me know what you think, I would love to hear your feedback.

Bon Appetit

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