Very Green and Creamy Pesto Pasta (vegan/gf)


This Very Green and Creamy Pesto Pasta was inspired after a Saturday Farmers’ Market trip. Avocado, peas, basil, spinach, arugula, pine nuts, fresh lemon juice, olive oil, nutritional yeast, salt, and garlic. It’s good. Bowl licking good. Bring it to a BBQ or save it all for yourself. I promise you won’t be disappointed. Happy Saturday!


Very Green and Creamy Pesto Pasta (vegan/gf)

Yield: Serves 4-5

Time: 30 minutes


  • 3 cups whole wheat or gf pasta

  • 1 cup frozen peas

  • 1/2 avocado

  • 1/4 cup olive oil

  • 1 teaspoon fresh lemon juice

  • 2 tablespoons pine nuts or slivered almonds

  • 1/3 cup nutritional yeast

  • 1/2 cup basil

  • 1/2 cup spinach

  • 1-2 cloves garlic

  • 1 teaspoon salt

  • pepper to taste

  • optional mix-ins: 1 cup corn, 1 cup arugula or chopped spinach, handful sliced tomatoes, second 1/2 of avocado


  1. Cook pasta according to package instructions. While you wait for the pasta to cook make the pesto by adding all ingredients (except for the optional mix-ins) into a blender or food processor. Mix until creamy. For a chopped look I added the spinach and basil towards the end.

  2. When the pasta is cooked, drain it but save about 2 tablespoons of the starchy water. This is an important step! It will allow you to mix the pesto and pasta easily.

  3. Combine the pesto, pasta, and starchy water. I highly suggest serving with some of the optional mix-ins. I added corn, arugula, and spinach. Tomatoes & extra avocado would also be a delicious addition!




Yield: 2 servings 

Time: 40 minutes


  •  ½ cup sliced red onion 

  • 1 sliced red bell pepper

  • 1 sliced yellow bell pepper

  • 3 sliced carrots 

  • 2 cups chopped broccoli 

  • ½ block baked cubed tofu (about 7 oz)

  • 1 tbsp minced ginger 

  • 4 cloves minced garlic 

  • 3 tbsp red Thai curry paste

  • 2 tsp curry powder

  • 1 tsp turmeric powder

  • 1 can (14 oz) full fat coconut milk 

  • 1 can (14 oz) diced tomatoes 

  • 1 cup veggie broth 

  • 4 oz rice noodles, about half a package 

  • 1 tbsp maple syrup or agave 

  • 1 tbsp tamari

  • Juice of 1 lime


  1. Preheat the oven to 420 degrees F. Cube tofu and place on a parchment lined baking sheet. Bake for 20 minutes, then flip and bake for another 10 minutes. 

  2. Prepare the veggies, including the sliced red onion, red and yellow bell pepper, carrots, chopped broccoli, and minced garlic and ginger. 

  3. Heat a large pot on low/medium heat with oil or vegetable broth. Sauté onion for 3-4 minutes until translucent and then add garlic and ginger. After 2 minutes add in red and yellow bell pepper, carrots, and broccoli. 

  4. Cook for about 3 minutes before adding red Thai curry paste, curry powder, and turmeric powder. Then add coconut milk, diced tomatoes, and veggie broth. Bring to a boil, and then turn down heat to let simmer. At this point you may add the baked tofu. Let sit for about 10 minutes. 

  5. Add rice noodles when you are content with the veggie’s textures. Most rice noodles don’t take long to cook, maybe about 6-8 minutes. So, add them in when you’re ready to serve. After adding the noodles, flavor with maple syrup or agave, tamari, and lime juice. Serve with fresh cilantro and extra lime!