Homemade Spinach Pasta with Vegan Walnut Pesto

Updated at: Thu, 17 Aug 2023 12:03:53 GMT

Step 1

Optional Toast Walnuts: Heat a skillet over medium-low heat. Add the walnuts and heat for about 4 minutes, or until golden with a nutty aroma, stirring occasionally to prevent burning.

Step 2

For the pesto: Add the walnuts to the canister of a food processor. Pulse them until finely crumbled. Add the basil, garlic, 1 tablespoon lemon juice, ½ teaspoon lemon zest, nutritional yeast, and 2 tablespoons water. Blend until a smooth paste forms, scraping down the sides as needed. With the motor running, slowly stream in the extra virgin olive oil and continue blending, scraping down the sides as needed. Add the oil until the pesto is the desired smoothness. Season with lemon juice, salt, and pepper to taste. Set aside.

Step 3

Bring a medium pot of water to a rolling boil over medium-high heat. Stir in 1 ½ teaspoons salt.

Step 4

Meanwhile, add the spinach, and flour to the canister of a food processor. Pulse until a soft dough forms, stopping to scrape down the sides as needed. Remove the dough and use your hands to form a ball. Flatten the ball to a disc, about 1 ½ inches thick.

Step 5

Hold the disc above the boiling water. Use a pair of kitchen shears to cut approximately 1 ½-inch-pieces of dough from the disc, letting them fall into the boiling water. Cook the pasta for about 5 minutes, or until they float to the surface. Drain.

Step 6

Heat the pesto in a large nonstick skillet over medium-low heat for about 2 minutes, or until warmed through, adding more water as needed until the desired texture. Add the pasta and cook for about 1 minute more, or until warmed through. Serve immediately.

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Delicious

Easy

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Under 30 minutes

Fresh