Sun Dried Tomato Basil Pesto

My favorite pasta sauce!

INGREDIENTS

1/2 cup pine nuts
1/2 cup walnuts
2 garlic cloves
2 cups fresh basil leaves
1/2 tsp salt
1/2 tsp sugar
1/2 tsp ground pepper
1/4 cup nutritional yeast
1/2 cup sun dried tomatoes in oil
1 lime juice
1/3 cup olive oil


PREPARATION

Place all the ingredients in a food processor and blend until smooth.
Serve with pasta!
You can keep it in the fridge for 3 days.

Spinacheese Linguine

Quick. Easy. Tasty. Creamy. Nutritious. Yum!

INGREDIENTS (for 2)

300g linguine* 

2 cups spinach leaves

4 garlic cloves

Extra virgin olive oil

Salt

1/2 tsp sage

1/2 tsp oregano

1/2 tsp thyme

1/2 tsp Aleppo pepper**

"Cheese" sauce:

- 1/2 tofu block (soft)

- 150g Cheddar style vegan cheese***

- 1 garlic clove (small)

- 1/2 cup soy milk

- salt to taste

*I really like "Barilla". Use rice pasta for GLUTEN-FREE.

**If you don't have it, use chili flakes or black pepper (but really, consider getting some Aleppo pepper someday... it's sooo good!)

***I used "Vegan Gourmet" for this recipe.

PREPARATION

  

Cook the linguine (follow package instructions). 

While you cook the pasta, prepare the sauce and the spinach:

Spinach:

Wash the spinach.

Peel and mince garlic cloves.

Place a skillet over medium heat and add 2 tbsp olive oil. 

Add garlic and stir for 1 minute. 

Add spinach and stir for 1 minute. 

Add salt to taste.

Ready! Turn off heat and reserve. 

"Cheese" sauce:

Place all the sauce ingredients in a blender and blend until smooth. 

Place a pot over medium heat and add 1 tbsp olive oil. 

Add sage, thyme and oregano and stir for a few seconds. 

Add "cheese" sauce and stir. 

Cook it for 3-5 minutes, keep stirring. Turn off heat.

Serve the plates and sprinkle Aleppo pepper over the sauce and spinach. I always add a little raw extra virgin olive oil to all pasta dishes... Enjoy!