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Vegan Garlic Scape Pesto Pasta
Recipe:
Ingredients:
12 oz pasta of choice
10-12 garlic scapes, cut into 3” pieces
1/3 cup pine nuts
3 tbsp nutritional yeast
1 tbsp white miso paste
1 tbsp cashew butter or tahini
1 lemon, juiced
1 handful basil
Salt and pepper, to taste
1/3 cup water
2 cups baby kale or greens of choice, chopped
Instructions:
Begin by cooking pasta according to the package. Drain and reserve 1/2 cup of pasta water. Set aside. Add the garlic scapes, pine nuts, nutritional yeast, miso paste, cashew butter or tahini, lemon juice, basil, salt and pepper, and water to a food processor. Puree until smooth and creamy. Season to taste. Add a small amount of pasta water (or oil) to the saucepan and add in the chopped greens. Stir until slightly wilted. Add in the cooked pasta and pesto, stirring to combine and adding a small amount of pasta water at a time until desired creaminess is achieved.
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