Vegan Pesto Pasta with Lentil Noodles [GF, V]
A delicious, easy, high-protein pasta recipe packed with veggies. It's quick, easy, and so delicious!
Ingredients
- 12 oz gluten-free pasta
- 1 tbsp olive oil
- 1 onion thinly sliced
- 2 cups spinach chopped
- 1 clove garlic minced
- ½ cup sun-dried tomatoes
- 6 tbsp pesto Trader Joes vegan basil pesto is perfect
- ½ tsp salt
- ¼ tsp dried oregano
- ¼ tsp dried basil
Instructions
Cook Pasta
- Cook your pasta according to package instuctions. The lentil and chickpea pasta are about 5-7 minutes but it'll vary by brand.
- Strain and set aside.
Prepare The Pesto Pasta
- Over medium heat, heat a skillet and add olive oil.
- Once hot, add sliced onion and cook until it starts to get translucent. Then add the garlic.
- Give it a stir and then add the spinach. Cook until the leaves wilt.
- Add the sun-dried tomatoes and cook for about 2 minutes. Then add the salt, basil, and oregano. Stir well before adding the cooked noodles and pesto.
- Stir everything together to ensure the pesto gets well incorporated. You can add more if you like a stronger flavor.
- Scoop into bowls and serve hot. You can top with parmesan if you like, but to keep it vegan we don't. :)
Notes
You can use any pasta, but for higher protein, use a lentil or chickpea pasta.
Trader Joe's makes a delicious vegan basil pesto, but you can make vegan pesto at home as well. Or if you want a regular pesto works fine as well.
Nutrition
Serving: 1bowlCalories: 473kcalCarbohydrates: 81gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 548mgPotassium: 600mgFiber: 4gSugar: 7gVitamin A: 1981IUVitamin C: 12mgCalcium: 75mgIron: 2mg
Tried this recipe?Let us know how it was!