Créé avec l’IA
Hot Vegan Spring Greens Pesto Pasta
30 min 262 kcal par portion Moyen
Ingrédients
4 Portions
- whole wheat pasta200 g
- spring greens150 g
- basil leaves50 g
- garlic2 cloves
- nutritional yeast2 tbsp
- olive oil2 tbsp
- red chili pepper1 piece
- Saltto taste
- Black pepperto taste
Instructions
- 1
Cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
- 2
While the pasta is cooking, wash and chop the spring greens and basil leaves.
- 3
In a food processor, combine the basil leaves, garlic cloves, nutritional yeast, and olive oil. Blend until smooth to make the pesto.
- 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
Add the cooked pasta to the pan with the spring greens. Stir in the pesto and mix well to coat the pasta evenly.
- 6
Finely chop the red chili pepper and add it to the pasta. Season with salt and black pepper to taste.
- 7
Serve the hot vegan spring greens pesto pasta immediately, garnished with additional basil leaves if desired.
