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Angel Hair Pasta with Spinach Pesto

Angel Hair Pasta with Pesto

This easy-to-prepare meal is sure to become a favorite! A mix of spinach and basil, along with other ingredients, for the pesto results in a tasty combination. Add the pesto to Angel Hair or your favorite pasta and enjoy the deliciousness!

Serves: 4, Prep Time: 20 min, Cook Time: 15 min
1 (13-ounce) package whole wheat pasta angel hair or your favorite whole grain pasta
1 cup fresh spinach
1/2 teaspoon salt
For Pesto:
1/2 cup cashew nuts, soaked
1/2 – 1 cup water (depending on consistency desired) 1/2 medium onion or 1 shallot, quartered
1 clove garlic, sliced
2 cups fresh Spinach
1/2 cup fresh basil
1 tablespoon nutritional yeast
1/2 lemon (juice)
1/8 teaspoon salt
Optional: red pepper flakes and Parm-Like Cheeze

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Spinach Pesto
Spinach Pesto

To Make Pesto:  In a small bowl, microwave cashews in about ½ cup water or enough water to cover cashews for about 1 or 2 minutes. Place softened cashews and remaining ingredients in a blender. Blend, adding tablespoons of water until desired consistency is reached.

To Cook Pasta: Cook pasta according to package directions. To the boiling pot, add fresh spinach during the last 2 minutes. Drain and add salt and Spinach/Basil Pesto to the pasta, gently toss. After plating, add ParmLike Cheeze and red pepper flakes.

Nutritional Facts:  Amount per Serving, Calories 446, Calories From Fat 84, Total Fat 8g, Saturated Fat 3g, Sodium 328mg, Total Carbs 76g, Dietary Fiber 11g, Sugars 4g, Protein 18g

ENJOY!

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How about bean pastas?

fettuccine with pesto

I love to try various pastas…looking for an enjoyable taste, attractive color and interesting texture. Well today my quest turned out marvelously – Fettuccine made from edamame and mung beans fit the bill!

Edamame and Mung Bean Fettuccine
Edamame and Mung Bean Fettuccine

For those who are trying to cut back on eating wheat products or for gluten-free eaters, today there are many choices. Pick up some of these specialty pastas which normally are found in the organic section of the grocery store. Note the apropos name of this product, “Explore Cuisine”.

The dish that I made with this fettuccine turned out to be delicious. I boiled the noodles for  about 6 minutes. I poured on whole food, plant-based spinach/basil pesto then added garden fresh vegetable – red and orange cherry tomatoes, yellow peppers, kale, and sprinkled red pepper flakes on top. We had a sip of wine and a slice of whole grain bread. Oh yes, Tom made a beautiful salad but I was too full so it will become my evening snack. We definitely will buy this pasta again, try it, you’ll like it! Any type of contrasting red pasta sauce would look lovely on this green fettuccine too!

Edamame & Mung Bean Fettuccine with Pesto
Edamame & Mung Bean Fettuccine with Pesto

Make cooking and eating healthily an adventure. Try new plant-based products, fruits, veggies and grains. Besides the taste, note other features about food like their shapes and textures, you will start to appreciate the uniqueness of Mother nature in each piece. Take your time, be aware of all the senses which are invoked while eating, enjoy the little “bites” of life.