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Pesto Pasta


  • 1 8oz Box of Edamame Pasta

  • 1 Cup Grape Tomatoes

  • 1 Can of Sweet Peas, drained and rinsed

  • 2 Cups Vegetable Broth

  • 1 8oz Pack Portabella Mushrooms

  • 1 Red Bell Pepper

  • 3 Tbsp Balsamic Vinegar

  • 2 tsp Brown Sugar

  • 2 Tbsp Soy Sauce

  • Pepper

Pesto Ingredients:

  • 1 6oz Bag Baby Spinach

  • 2 Cups Basil

  • 2 Garlic Cloves

  • 1 Lemon, squeezed

  • 1/4 Cup Pine Nuts

  • Salt

  • 1/4 Cup Olive Oil

  • 3-6 Tbsp Water (as needed)

  • 1/3 Cup Nutritional Yeast


1. Preheat oven to 400F

2. In a bowl, combine balsamic vinegar, brown sugar, soy sauce and pepper. Slice mushrooms and peppers, toss in marinade. Spread into glass baking dish. Roast for 30 minutes total, stirring halfway through at 15 minutes.

3. Start boiling water with salt for pasta. Once it reaches a rapid boil, add pasta, and cook according to directions on box (3-5 minutes). 4. In a food processor, slowly add basil, spinach, garlic, lemon juice, nutritional yeast, pine nuts & 4-6 cranks of salt. Add olive oil 2 Tbsp at a time and scrape down sides as needed. If too thick, add 1 Tbsp of water at a time until you reach a thick but pourable consistency

5. Once noodles are done cooking, pour pesto and vegetable broth over noodles and stir well.

6. Slice tomatoes in half.

7. Distribute pasta into 5 containers and top with mushrooms, peppers, tomatoes, and peas. Nutrition information: 450 calories, 18g fat, 39g carbs, 33g protein


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