Easy gluten-free, oil-free, vegan pesto pasta recipe.
3 C fresh basil, packed
1 C spinach, packed
1/3 C pine nuts
5 cloves garlic
1 T nutritional yeast
2.5 T lemon juice
1/2 C frozen peas
Salt to taste
1/2 C water
200g dry buckwheat pasta (optional substitute for any other kind of pasta)
1 medium zucchini, spiralized (approx. 1 C zucchini noodles)
Cook whole wheat noodles as instructed on package. Set aside.
Meanwhile, blend the pesto sauce ingredients until creamy. Add more water if needed.
Heat large skillet to medium heat. Add one tablespoon of water. Add zucchini noodles and pasta. Stir frequently for 5 minutes. Remove from heat. Add pesto sauce. Stir together.
Serve warm. Top with basil or pine nuts if desired.