Makes 4 servings
Macros: 570 cal, fat 36g, carbs 68g, protein 20g, fibre 7g
8 ounces pasta (half of a box of farfalle, rigatoni, penne, GF, whatever you like)
6 cups fresh, seasonal veggies
3 cloves garlic
a drizzle of olive oil
salt to taste
Vegan Walnut Pesto:
1 cup walnuts
1 1/2 cups tightly packed basil leaves (you can sub other greens if you don’t have enough basil)
1/4 cup olive oil
1 very small clove of garlic
juice of 1 lemon (just use half if it’s really juicy)
1/2 teaspoon kosher salt
Veggies: Preheat the oven to 425 degrees. Arrange the veggies on a rimmed baking pan. Toss with a little bit of olive oil and salt.
And Roasted Garlic: Peel your garlic cloves. Place them in the center of a small piece of foil, drizzle with a little oil, and wrap it up. Place on the baking pan. Roast everything for 20-30 minutes (depends on what kind of veggies you’re using). When done, mash the roasted garlic so it makes a paste.
Walnut Pesto: While the veggies roast, pulse pesto ingredients in a food processor.
Pasta: Also while the veggies roast, cook pasta according to package directions. Drain, toss with oil, and set aside.
Toss: Toss your noodles with the roasted garlic and veggies. Serve with a scoop of the pesto. Eat it all hot or cold. YUM