Vegan Creamy Pesto on Lentil Penne with Garlic Sourdough Bread
The creamiest, smoothest vegan pesto serves on organic
Servings 4
Ingredients
- 1 box Lentil Pasta (or your preference of pasta)
Vegan Creamy Pesto
- 1 cup packed Basil Leaves
- 1 packed cup Arugula
- 1 packed cup Spinach or spring/greens mix
- ⅓ cup Nutritional Yeast
- ¼ cup Olive Oil
- 3-4 cloves Garlic
- 1-2 tsp Salt & Pepper (to taste)
- squeezed lemon juice
Sourdough Garlic Bread
- 1 loaf Fresh Sourdough
- olive oil to brush bread
- parsley
- salt
- garlic salt
- garlic cloves
Instructions
- Boil water for your pasta and set this aside, and Preheat your oven to 450°
- Begin to place your pesto ingredients into your food processor or blender and mix until you get that beautiful, creamy smooth pesto consistency. Set this aside while we prep the Garlic Sourdough Bread
- Slice your sourdough bread lengthwise and rub both sides in oil olive so they are nicely coated. Sprinkle each side generously with salt, garlic salt, and parsley place this in the oven at 450° for 10-15 minutes until golden brown
- While your garlic bread is in the oven, boil your lentil penne or choice of pasta in the water for about 7-8 minutes or until aldonte. Keep a small amount of your left over pasta water to add at the end
- In a large pan over low heat add in your cooked pasta, fresh pesto and begin to mix together. Add in the splash of that left over pasta water and some salt and pepper to taste, leave on low until garlic bread is done!
- Once your garlic bread is done in the oven, rub your garlic cloves onto the bread so it shaves off as you are doing so! You're ready to serve!