spinach & Basil pesto PASTA with chickpeas
Prep Time: 8 minutes
Prep Notes:
Prepare all your ingredients and cook in a pot with a lid.
Cooking Time: 35-40 minutes
Yields: 3-4 servings
INGREDIENTs
Spinach & Basil Pesto:
2-3 handfuls of basil
2-3 handfuls of spinach
1/2 lemon juice
Pinch of salt, and pepper
1/4 cup water
1 tbsp extra virgin olive oil
1 tsp of vegetable broth
Herbs (oregano, basil, & thyme)
1/2 cup soya cream or dairy cream of choice
1/4 cup water
2 tbsp sunflower seeds
1 tbsp pesto sauce
Veggies:
1 onion diced
2 cups mushrooms, sliced
1 can chickpeas, drained
2 cups paprika, cubed
2 tbsp handful of parmesan cheese
1 tbsp olive oil
Pinch of salt, pepper and herbs
1 cup pasta (GF if preferred)
DIRECTIONS
Prepare all your ingredients by chopping and setting veggies aside.
In a blender, add the pesto ingredients and blend until smooth.
Start by adding the veggies and sautéed till cooked then add the pesto sauce with pasta.
Allow the pasta to cook with sauce for 35 minutes until pasta is cooked.
Enjoy the dish & save the rest for later!
NOTES
If you want extra protein, add your protein of choice like tofu, beans, etc.
Feel free to add your own ingredients!
This can last for 4 days in an airtight container in the refrigerator!
You can cook the pasta separately and add it to the mix if preferred.
If you want to be less creamy, you can reduce the amount of cream in the pesto sauce.