I am gluten free and for the most part….vegan. Lately I’ve been adding a tiny bit of organic white poultry to my menu but as said, for the most part I am still pretty much eating vegan and gluten free meals. When I stick to the vegan and gluten free diet I feel so much better than when I eat that little bit of poultry.
I love carbohydrates. I think we all do. Pasta is high on my list of favorite carb dinners. There are so many gluten free pasta products on the grocery store shelves these days. I make certain that the kind I purchase is organic, gluten free and non-GMO to ensure that I am getting the best product absent of any mystery ingredients. Pasta is so versatile and can be whipped into a delicious meal quicky and with very few ingredients. Here is a simple pasta recipe that my honey and I enjoy from time to time. For added protein I sometimes serve this with vegan Italian Field Roast sausages.
VEGAN PESTO PASTA AND ROASTED VEGGIES
2 cups fresh spinach
1/4 cup extra virgin olive oil
1 or 2 garlic cloves, minced
1/4 cup raw organic walnuts
2 tbsp. nutritional yeast or vegan parmesan
salt and pepper to taste
Veggies for roasting – your choice of red peppers, mushrooms, red onion, asparagus, cherry tomatoes, gold beets, egg plant, zucchini etc.)
Gluten free, organic noodles of choice
Pine nuts – roasted to golden brown or place in a pan over medium heat until they are slightly toasted
Firstly, place spinach and olive oil in a food processor and blend until smooth. Add garlic, walnuts, nutritional yeast, salt and pepper and blend until smooth. You may have to add a drizzle more olive oil to make the pesto smooth enough to stick to the noodles.
Roast chopped veggies on a cookie sheet in a 400 degree oven. If you like, you can toss them in a bit of olive oil and salt and pepper first to help them turn crispy. Cook to desired tenderness.
Cook noodles according to package ingredients. Drain and rinse. Toss with pesto and veggies. Top with roasted pine nuts.
This is yummy and oh so nutritious.