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Creamy Pesto Pasta
用料
Creamy Pesto Pasta的做法步骤
Bring a medium sized pot of water to a boil, add in the diced Potato, and boil for 10 minutes, or until tender. Drain. In the meantime, add the Basil, Garlic, Plant Milk, and Lemon Juice + Zest into a food processor. Process until well combined. Then, add in the Avocado, 1/4 cup of Nutritional Yeast, boiled Potatoes, and Salt/Pepper to taste. Blend until a creamy sauce forms. Set Aside.
Preheat your oven to 350F. Refill the same medium sized pot with water and bring to a boil, this time cooking and draining your pasta according to package instructions. Add the sliced Baby Bella Mushrooms to a sautee pan with a splash of water and cook over medium heat for 5 minutes. Then, add in the Sundried Tomatoes and cook for another 5-10 minutes, or until the mushrooms are fully cooked and the Tomatoes are rehydrated. Feel free to add water to the pan in 1-2 tbsp increments if things start to stick.
Add the Pesto Sauce and Cooked Pasta to the pan and stir well. Transfer the Pasta to a oven-safe dish (I used a pie pan) and spread out evenly. Sprinkle 1 tbsp each of Nutritional Yeast and Hemp Seeds over the top of the pasta. Bake at 350F for 10 minutes. Garnish with additional Basil and serve Immediately.
made my own Hemp Milk by blending 1 1/2 tbsp of Hemp Seeds with 1/2 cup of water on high for 60 seconds; however, feel free to use whatever plant milk you have on hand!
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