fully plant based dinner
Lookinn like a whole bowl of pasta but a fully plant-based meal. These noodles are SO good and I am not just saying that because I was sent them. I do not promote or create dishes for any products I don’t enjoy or don’t actually approve of their ingredients. You guys know I am a big ingredient person so when I am sent something I read all about the company before I tell you about it.
Cybeles Pasta is one of those companies I am more than happy to promote because the ingredients are REAL. I love seeing whole foods under the ingredient section. I used the green lentils, cauliflower and parsnips noodles for this particular recipe. Another plus is the fact that these noodles actually hold together when making a cold dish, like a pasta salad - more to come on that ;)
Enough about the noddles and onto the sauce that makes them even better…
I made a super creamy vegan pesto with these noodles, but any sauce would really work! This sauce is obviously dairy free, packed with spinach for added greens and can easily be oil free.
Creamy Vegan Pesto
Makes: 1 to 1 1/2 cups| Prep Time: 10 mins | gluten free & dairy free
1 handful kale or spinach
2 cups basil, stems removed
1 whole lemon, juiced
Lots of cracked pepper
Pinch of smoked sea salt
2 tbsp nutritional yeast
1 tbsp minced garlic or 2 garlic cloves
3 tbsp oil, I used avocado oil
3-4 tbsp water, just watch as you blend
Half an avocado
Handful of nuts, I used sliced almonds but cashews work great too
Pinch of red pepper flakes
Mix all ingredients in food processor or blender. Can store in fridge for one week!!