Ingredients
2 cups fresh basil
1/4 cups almonds or pine nuts
2/3 cups olive oil
2 cloves garlic
1/2 cup nutritional yeast flakes
3 plum tomatoes, diced
1 lb whole wheat pasta
Salt to taste
Process
While your pasta is cooking, put basil, nuts, garlic, and oil in the food processor and pulse until the nuts are fairly fine.
When pasta reaches al dente, drain. Add nutritional yeast (nooch) to pesto and pulse to mix. Toss pesto with pasta. Serve with diced tomatoes sprinkled on top.
I like spaghetti squash. I have tried it with a number of other ingredients, and over time I have concluded that I most like a lighter combination. This is my current favorite.
1 large spaghetti squash
1 onion diced
2 tomatoes diced
4 cloves garlic
1/4 cup olive oil
1/2 lemon
1 T Italian seasoning
Sea salt and pepper
Cut squash in half along the longest side. Place flat side down on large baking sheet, pierce a few times with a knife, and place in oven at 400*. Cook for 1 hour. Meanwhile, add onion, garlic, and oil to a pan and saute gently. When transparent, add tomato, Italian seasoning, salt and pepper and lemon juice. Reduce heat to low and allow to simmer gently while squash bakes. When squash is tender, remove from oven and separate out strands with a fork into a large bowl. Top with olive oil mix and toss gently. Add vegan Parmesan if desired. Serve with you favorite (gluten-free?) bread and salad.
