Pesto Pasta

 This dish is creamy perfection. If you are craving a hearty pasta dish this is one of the many vegan options you have to choose from. Its very filling and I guarantee if you serve it to non vegans they will have no idea this meal is dairy free, but if they have a nut allergy they will definitely want to pass on this dish!

 Ingredients:

2 cups of pine nuts

2 handfuls of fresh basil

2 cups of almond milk

1/2 cup of nutritional yeast

salt and pepper

oregano

parsley

garlic

1 pack of pasta of choice I used fettucini

Cherry tomatoes

broccoli

mushrooms
crushed red pepper flakes

 Directions:

1. Boil pasta and set to the side

2. In a high speed blender add pine nuts, basil, nutritional yeast, oregano, salt, pepper, garlic, and almond milk and blend on high. Adjust milk as necessary.

3. Grab a large sauce pan and cover just the bottom with water and put on medium high heat

4. Chop broccoli, and add to the pan to steam for a few minutes until water evaporates.

5. Add cherry tomatoes and mushrooms with salt and pepper and saute all the veggies together for about 5 minutes

6. Put noodles in a large pot, add pesto, and sautéed veggies and mix together.

7.  Top w red pepper flakes. Serve and Enjoy!

I usually prepare this meal with garlic bread or a salad on the side. If you want to take an extra step you can bake the dish in the oven with some vegan parmesan or mozzarella cheese on top. Try this recipe out and let me know how you like it by tagging me on Instagram @veganhigh.
~Peace begins with your plate~