Ready to go green in a whole new way? Antioxidant-packed matcha is one of the secret superfood ingredients adding an extra nutritional kick to this easy-to-make vegan pesto pasta. The finely powdered dried tea leaves get their vibrant green color from high levels of chlorophyll. The other secret superfood is nutritional yeast, which takes the place of pesto’s traditional parmesan cheese. Also, in this recipe, strong basil flavor is mellowed a bit by the addition of fresh spinach. Use any shape pasta you’d like, and feel free to pop on extra veggies – although it’s perfect on its own!
Vegan Matcha Spinach Pesto Pasta
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 504 kcal
Ingredients
- 16 oz. pasta of choice cooked
- 2 cups fresh basil
- 3 cups fresh spinach
- 1 cup unsalted cashews
- 1/3 cup nutritional yeast
- 2 cloves garlic
- Juice of 1 lemon about 2 Tbsp.
- 2 Tbsp. matcha powder
- 1-½ Tbsp. white balsamic vinegar
- ¾ cup extra virgin olive oil
Note: You can substitute cashews with walnuts or pine nuts.
Instructions
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Cook pasta according to package directions.
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In food processor, combine all pesto ingredients. Blend about 5-10 minutes, or until pesto is smooth and creamy.
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In serving bowl, combine pasta and pesto sauce.
Recipe Notes
Get the ingredients to blend up this green goodness.
Nutrition Facts
Vegan Matcha Spinach Pesto Pasta
Amount Per Serving
Calories 504
Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 4g20%
Sodium 16mg1%
Potassium 356mg10%
Carbohydrates 49g16%
Fiber 3g12%
Sugar 3g3%
Protein 14g28%
Vitamin A 1556IU31%
Vitamin C 5mg6%
Calcium 42mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.