Vegan Miso Spinach Pesto Pasta

Name: Vegan Miso Spinach Pesto Pasta
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 -6 servings
Ingredients: 230 g 8.1 oz fresh spinach; 300 g 4 1/2 cups fusilli pasta (or pasta of choice, use GF pasta to make this GF); 14 g 1 tbsp white miso; 22 g 2 tbsp hemp seeds; 2 tbsp dried basil; 7 g 2 tbsp nutritional yeast; 30 g 1/3 cup vegan parmesan (optional, you can just double the hemp seeds and nutritional yeast instead); 1 tsp kosher salt; 1/2 tsp pepper; grated vegan parmesan; Fresh halved cherry/grape tomatoes

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Prep Time
5 mins
Cook Time
5 mins
Total Time
17 mins
Servings
4 -6 servings
Calories
757 kcal
Course
Lunch, Dinner
Cuisine
Vegan, gluten-free

Vegan Miso Spinach Pesto Pasta

Joseph Taylor

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**If you don't plan on eating the entire recipe in one go, don't cook all of the pasta right away, cook the amount you'd eat.

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Ingredients

Servings

230 g 8.1 oz fresh spinach
300 g 4 1/2 cups fusilli pasta (or pasta of choice, use GF pasta to make this GF)
14 g 1 tbsp white miso
22 g 2 tbsp hemp seeds
2 tbsp dried basil I forgot to weigh this
7 g 2 tbsp nutritional yeast
30 g 1/3 cup vegan parmesan (optional, you can just double the hemp seeds and nutritional yeast instead)
1 tsp kosher salt start with 1/2 tsp and adjust to your taste
1/2 tsp pepper

To serve

grated vegan parmesan
Fresh halved cherry/grape tomatoes

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Instructions

Bring a large pot of water to a boil. Add a pinch of salt to the water and add spinach. Let spinach blanch for about 1 minute, until leaves are wilted and bright green. Use a slotted spoon or mesh spoon to remove the spinach and transfer to a blender.
Add the pasta** to the spinach cooking water and cook until desired texture.
Add miso, hemp seeds, dried basil, nutritional yeast, vegan parmesan, salt, and pepper to a blender and blend until smooth.
Once pasta is cooked, drain and transfer back into the pot. Pour enough pasta sauce to generously coat the pasta. Store any remaining sauce in the fridge for future pasta deliciousness. Stir to coat, then serve with halved tomatoes, vegan parm, and some fresh cracked black pepper!

Nutrition Information

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Serving 1g Calories 757kcal (38%) Carbohydrates 109g (36%) Protein 55g (110%) Fat 16g (25%) Saturated Fat 2g (10%) Sodium 3051mg (127%) Sugar 6g (12%)