Simple Healthy Vegan Pesto Pasta

• Vegan

• Produce

  • 1/2 cup Baby spinach, packed
  • 1 bunch Basil
  • 1/2 cup Cherry tomatoes
  • 1/2 Red onion, small

• Condiments

  • 1/2 tsp Maple syrup

• Pasta & Grains

  • 8 oz Pasta

• Baking & Spices

  • 2 Salt + pepper

• Oils & Vinegars

  • 5 tbsp Olive oil, Extra Virgin
  • 1 tsp Olive oil

• Nuts & Seeds

  • 1/4 cup Pine nuts
  • 1/4 cup Walnuts

Found on crazyvegankitchen.com

Description

Ingredients

• 8 ounces (250 grams) Pasta Of Choice
• Spinach Basil Pesto:
• 1/2 cup packed Baby Spinach
• 1 bunch of Basil, de-stemmed
• 1/4 cup Pine Nuts
• 1/4 cup Walnuts
• 5 tablespoons Extra Virgin Olive Oil
• 1/2 teaspoon Maple Syrup
• Salt/Pepper, to taste
• 1/2 a small Red Onion, diced
• 1/2 cup quartered Cherry Tomatoes
• 1 teaspoon Olive Oil
• Salt/Pepper, to taste

Directions

• Bring a pot of water to the boil, add a liberal amount of salt to it and cook pasta in water till al dente (according to packaging directions).
• Whilst pasta is cooking, combine all the Spinach Basil Pesto ingredients in a food processor and process till almost smooth. Taste and season accordingly.
• To make Cherry Tomato and Red Onion sauté, in a saucepan, heat olive oil up. Add onions and lightly sauté red onion over a low heat until it goes translucent, about 5 minutes. Add cherry tomatoes to the pan and lightly sauté for half a minute, then take entire pan off the heat. Season with salt and pepper.
• Once pasta is cooked, drain and set the cooking water aside. Combine drained pasta with Basil Spinach Pesto and add a little amount of the reserved cooking water to loosen the pesto up. Toss well to combine.
• Serve topped with Cherry Tomato and Red Onion sauté.