Vegan Chickpea Walnut Pesto Pasta
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.
Servings 6 people
- 1 cup toasted walnut halves and pieces, divided
- 8 ounces chickpea pasta
- 2 cups packed baby spinach or baby kale
- 2 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- 2 cloves garlic
- ½ cup Extra Virgin Olive Oil
- Coarse salt to taste
- Crushed red pepper flakes (optional)
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.