Vegan Veggie Pesto Pasta

Vegan Pesto Sauce Ingredients:

• 1 bunches of fresh basil

• ½ cup olive oil

• ½ cup raw pumpkin seeds

• ½ tsp. pink salt

• ½  tsp. black pepper

• 1 fresh lemon, squeeze in juice

• ¼ cup Red Star Nutritional Yeast 

Place all ingredients into a food processor with the “s” blade and pulse and scrape down sides of bowl until desired texture. Store in an airtight container in the refrigerator.

Veggie Pesto Pasta Ingredients:

• I package of pasta, organic gluten-free or whole grain (i like green lentil/quinoa pasta for some protein Penne style pasta)

• 1 each of zucchini and yellow crookneck summer squash, cut in small chunks

• 1 red pepper, cut in small chunks

• 1/2 bunch asparagus, cut into 1 inch pieces (toss bottoms 2 inches)

• 10 cherry tomatoes. cut in quarters

• 15 crimini mushrooms, sliced

• 4 cloves of garlic, finely chopped

• 1 yellow onion, thinly sliced

• 1 tsp. each Salt and pepper

• 1 tsp dried oregano (or 1+Tbsp italian herb blend)

• 1 tsp dried thyme

• 1 tsp dried basil

• 1 tsp dried marjoram

• 1 Tbsp. avocado oil (for sauteing veggies)

• 1 Tbsp olive oil for pasta after cooked

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Instructions:

1. Start a large pot of water to boil for your pasta. Add your pasta to boiling water, cook to texture you desire, strain and rinse under cool water, put back in the pot with 1 Tablespoon of olive oil and 1/2 of salt.

2. In a small skillet add water to cover the bottom of the pan, add chopped asparagus and lightly steaming until softened but firm. Set aside.

3. In a large pan, heat oil, add onion and garlic until soft and browned. Throw in mushrooms, peppers, squash and saute until firmly soft. Add asparagus, herbs, salt /pepper and tomatoes, lightly cooking tomatoes. I like to keep the veggie firm.

4. Place noodles in a bowl, then veggies, add as much or as little of the fresh pesto as you like on top. Add more salt/pepper and a squeeze of lemon to taste. Mix together and Enjoy!