This chickpea pasta is tossed with a creamy, vegan walnut pesto. Packed with protein and fiber, this easy recipe comes together in less than 15 minutes.
Course Entree, Main Course
Cuisine American
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 6people
Calories 357kcal
Author Marisa Moore Nutrition
Ingredients
1cuptoasted walnut halves and pieces, divided
8ounces chickpea pasta
2cupspacked baby spinach or baby kale
2tablespoonnutritional yeast
1tablespoonfresh lemon juice
2cloves garlic
½cupExtra Virgin Olive Oil
Coarse salt to taste
Crushed red pepper flakes (optional)
Instructions
Toast the walnuts: Preheat the oven to 350 F. Place the walnuts in a single layer on a sheet pan. Bake at 8-10 minutes, turning once to prevent browning. Remove from the oven and let cool.
Cook pasta according to package directions. Drain.
While the pasta cooks and the walnuts toast, add the greens, ½ cup toasted walnuts, nutritional yeast, lemon juice, garlic, and salt to a blender or food processor. Pulse until chopped. Set to puree and stream olive oil into the mixture. Puree until thoroughly blended.
Toss warm pasta with the pesto. Top with the remaining half cup toasted walnuts and red pepper flakes if desired. Serve as a room temperature or warm side dish or add cooked chickpeas for a hearty entrée.