This creamy, vegan basil-spinach pesto pasta is a quick and healthy weeknight dinner that comes together in 30 minutes.
- 1 pound short pasta, like gemelli, orecchiette, or shells
- Fine sea salt, to taste
- 4 tablespoons extra virgin olive oil, divided
- 8 ounces cremini mushrooms, sliced
- Freshly ground black pepper, to taste
- 3 packed cups baby spinach
- 2 packed cups basil
- 1/2 cup roasted almonds
- 2 medium garlic cloves, roughly chopped
- 2 tablespoons white miso
- 1 tablespoon fresh lemon juice
- Bring a large pot of generously salted water to a boil.
- Meanwhile, heat 1 tablespoon of the oil in a large non-stick skillet over medium heat. Add the mushrooms with a pinch of salt and pepper, and cook until golden brown, about 8 minutes.
- In a blender, combine the spinach, basil, almonds, garlic, miso, lemon juice, the remaining 3 tablespoons of oil, and lots of black pepper. Set aside.
- Cook the pasta according to package directions until just shy of al dente. After about 5 minutes – when the pasta is not yet cooked through but the water is cloudy – scoop out about 1 cup of the starchy cooking water. Add 1/2 cup of pasta water to the blender and puree until the pesto is smooth and creamy.
- Drain the pasta and return it to the pot. Add the mushrooms and pesto, and stir to combine, adding about 1/4 cup more of the starchy water to achieve a creamy consistency. Serve immediately.
- Serving Size: 1/6 of the recipe
- Calories: 400
- Fat: 14.8 g
- Carbohydrates: 56.9 g
- Fiber: 4.3 g
- Protein: 12.6 g
Keywords: vegan, pesto, pasta, spinach, basil