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When your body is craving all the greens, but still, all the pasta, I have your winning combo.
This is what I call a balanced dish -- alkalizing greens, healthy fat, plant-based protein, and CARBS.
However, feel free to substitute roasted veggies, another grain, or a noodle substitute like zucchini or artichoke noodles. In other words, this dish is ALL about the sauce.
A hybrid of pesto and a pasta sauce -- smooth, creamy, and bursting with flavor. Oh yea, it takes less than ten minutes to make!
Super customizable to fit your family's tastebuds!
1/2 cup pinenuts
1/2 cup raw sunflower seeds
2 loose cup fresh Italian parsley
4 loose cups fresh spinach
2 loose cups fresh basil leaves
1/3 cup extra virgin olive oil
1/2 cup + 2 tbsp almond milk ( more to preference)
3.5 tbsp fresh lemon juice
2 tbsp nutritional yeast ( sub with 3 tbsp vegan parmesan cheese)
2 tsp raw honey ( more to taste)
3 garlic cloves, minced
1 tsp red pepper flakes ( more to taste)
1/2 tsp sea salt
1 box pasta of choice, boiled
extra toasted pine nuts
fresh basil leaves
sprinkle vegan parmesan cheese or nutritional yeast
crushed red pepper flakes
Toast your pinenuts and raw sunflower seeds in a skillet over low heat. Be careful not to burn!
Allow to slightly cool and then add to your blender.
Add all other ingredients to your blender. Blend until smooth and creamy. Taste and adjust salt, red pepper flakes, honey and/or lemon to preference.
Warm desired amount of sauce in a skillet and add desired amount of pasta.
Top with toppings of choice!