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
Calories 357kcal
Ingredients
- 1 cup toasted walnut halves and pieces, divided
- 8 ounces chickpea pasta
- 2 cups packed baby spinach or baby kale
- 2 tablespoon nutritional yeast
- 1 tablespoon fresh lemon juice
- 2 cloves garlic
- ½ cup Extra 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.
Nutrition
Calories: 357kcal