Serves 2
Ingredients
CREAMY VEGAN PESTO SAUCE
- 1 Avocado
- 1 cup soaked Cashews (soak for 4 or low boil for 30 minutes)
- 2 cups fresh Basil Leaves
- 3 large Garlic Cloves (or 3 Tbsp minced garlic)
- 2 tbsp Lemon Juice
- ¼ cup Nutritional Yeast
- 2-3 tbsp Olive Oil
- Sea Salt (¼ tsp plus more for taste preference)
- 3-6 tbsp Water (optional if too thick after blending)
-
Garlic Powder (just in case you LOVE garlic)
GRAIN-FREE SPAGHETTI
- 1 box Grain-Free Spaghetti (i.e. made from rice, lentils, chickpeas)
- Water for boiling and cooling Grain-Free Spaghetti.
VEGGIES
- 1 bag frozen or canned Sweet Peas
-
1 cup quartered Grape Tomatoes 1 diced Yellow Bell Pepper
Instructions
PESTO SAUCE
- Add Avocado, soaked Cashews, fresh Basil, Garlic Cloves, Lemon Juice, Chia Seeds, Nutritional Yeast, Olive Oil, and Sea Salt to the blender.
- Blend.
- Add small amounts of water, salt, and garlic seasoning until desired consistency and taste.
- Keep Pesto Sauce in the blender until ready to serve.
GRAIN FREE SPAGHETTI
- Follow preparation instructions on Grain-Free Spaghetti box
- Boil water in a pot.
- Add Grain-Free Spaghetti to boiling water.
- After Grain-Free Spaghetti is ready, drain water with a colander.
- When Grain-Free Spaghetti is in the colander, pour a cup of room temperature (or cold) water over noodles.
VEGGIES
- Defrost frozen Peas by setting them out for hours or by adding them to a bowl of water.
- Quarter the Cherry Tomatoes by cutting them in half and then cutting each half in half again.
- Dice the Yellow Bell Pepper into approximately ½ inch square pieces.
SERVING
- Put Grain-Free Spaghetti in a big serving bowl
- Pour Pesto Sauce over top of Grain-Free Spaghetti
- Add prepared Veggies on top.
- Mix all together.
SERVE & ENJOY! 🙂
Click HERE to watch us cook this recipe!