Hot Vegan Spring Greens Pesto Pasta

Instructions

1. 1

   Cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.

2. 2

   While the pasta is cooking, wash and chop the spring greens and basil leaves.

3. 3

   In a food processor, combine the basil leaves, garlic cloves, nutritional yeast, and olive oil. Blend until smooth to make the pesto.

4. 4

   In a large pan, heat a small amount of olive oil over medium heat. Add the chopped spring greens and cook until wilted, about 3-4 minutes.

5. 5

   Add the cooked pasta to the pan with the spring greens. Stir in the pesto and mix well to coat the pasta evenly.

6. 6

   Finely chop the red chili pepper and add it to the pasta. Season with salt and black pepper to taste.

7. 7

   Serve the hot vegan spring greens pesto pasta immediately, garnished with additional basil leaves if desired.