high-protein green pesto pasta 🌱

Creamy, cheesy and easy, this high-protein green pasta is the perfect mid-week dinner for when you’re pressed for time. It has over 30g of protein per serving thanks to the silken tofu, nutritional yeast and soy milk.

recipe/serves 4:

- 500g pasta of choice

- 1/2 tbsp olive oil

- 350g baby spinach

- 350g silken tofu

- 2 cups basil leaves

- 1 cup fresh parsley

- 1 clove garlic

- juice of half a lemon

- 1/2 cup cashews, soaked in hot water for 10 minutes and drained

- 1/4 cup pine nuts

- 1/4 cup nutritional yeast

- 1/4 cup soy milk

to serve (optional):

- vegan feta

- parsley

- toasted pine nuts

1. Boil a pot of salted water, add the pasta and cook until al dente. Drain and transfer back to the pot.

2. Meanwhile, heat olive oil in a frying pan. Add the spinach and cook for 2 minutes, stirring regularly, or until completely wilted. Remove from heat.

3. Transfer the spinach to a blender with all the remaining ingredients and blend until smooth.

4. Pour the sauce into the pot of pasta and mix well. Serve and optionally garnish with vegan feta, parsley and pine nuts.

Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen.

https://www.penguin.com.au/books/chloes-vegan-kitchen-9781761348990

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