Vegetarian squash pasta recipe with homemade sage pesto
- For the sage pesto:
- 2 cups chopped basil
- 3 tablespoons chopped sage
- 2 tablespoons chopped leek
- 1/2 cup pine nuts
- 2 cloves garlic
- 2 1/2 tablespoons
- nutritional yeast
- 1/2 teaspoon sea salt
- 1/2 cup olive oil
- For the squash pasta:
- 3 green zucchini, sliced into noodles
- 1 yellow zucchini, sliced into noodles
- 1/2 cup sunflower sprouts (other options: buckwheat sprouts or pea shoots)
- 1/2 cup thinly julienned
- red bell pepper
To prepare the sage pesto remove the stems from basil and sage.
In food processor, gently pulse basil, sage, leek, pine nuts, garlic, nutritional yeast, and salt until finely minced. Add the oil slowly and in a thin, even stream, pulsing until sauce has reached a coarse consistency.
To prepare the squash pasta combine green and yellow zucchini noodles with sprouts and bell pepper in a large bowl.
In small bowl, whisk together 1/2 cup of the sage pesto, olive oil, red pepper flakes, and black pepper.
Recipe courtesy of Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution by Kris Carr, £18.99, amazon.co.uk.
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