Delightful Vegan Sun-dried Tomato Pesto Pasta Bowl with Seasonal Greens and Crispy Chickpeas
A flavorful english lunch perfect for vegan eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 12 oz whole grain spaghetti 1 cup sun
- dried tomatoes 1/2 cup fresh basil leaves 1/2 cup raw cashews 1/4 cup nutritional yeast 1/4 cup extra virgin olive oil 1/4 teaspoon salt, or to taste 1/4 teaspoon black pepper, or to taste 1 can (15 oz) chickpeas, drained and rinsed 2 cups mixed seasonal greens (e.g., spinach, kale, arugula)
Instructions
- a. Cook the spaghetti according to package instructions until al dente. Drain and set aside. b. In a food processor or blender, combine sun dried tomatoes, basil leaves, cashews, nutritional yeast, olive oil, salt, and black pepper. Blend until smooth, scraping down the sides as needed. Set aside. c. Preheat oven to 400°F (205°C). Toss chickpeas with a small amount of olive oil and seasonings of choice. Spread them evenly on a baking sheet and bake for 18 20 minutes, or until crispy. d. Combine cooked spaghetti, sun dried tomato pesto, and mixed greens in a large bowl. Toss to combine. Plate the pasta mixture, top with crispy chickpeas, and serve immediately.
Chef’s Insight
To maximize flavor, let the pesto sit for 10-15 minutes before combining with the spaghetti and greens.
Notes
For a more authentic Italian touch, use whole wheat spaghetti instead of whole grain.