One-Pot Creamy Pesto Pasta & Veggies
- 1 ½ cups fresh basil
- ⅓ cup olive oil
- ¼ cup pinenuts
- 1 teaspoon minced garlic
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- salt to taste
- 2 cups fusili pasta
- 1 cup water
- 1 cup unflavored dairy free milk
- 1 cup chopped zucchini
- 1 cup chopped cauliflower
- salt to taste
Ingredients
- In a blender combine basil, olive oil, pinenuts, garlic, lemon juice and nutritional yeast and blend on high until smooth.
- In a large pot combine the pesto, pasta, water, dairy-free milk, zucchini and cauliflower.
- Cook for 10 minutes, stirring occasionally, or until pasta is tender.
Instructions
- You use sub walnuts for pinenuts.
- You can use regular dairy milk if you want/ aren't dairy free.
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