Spinach Pesto Pasta
A budget, quick and easy dinner that serves 4.
500g wholewheat fusilli
1 can artichoke hearts, drained
1 can butterbeans, drained
1/2 cup unsweetened soy milk
2 tbsp lemon juice
1 tbsp soy sauce
5 cloves garlic
2 large handfuls spinach
Very large bunch basil
1/2 cup nutritional yeast
2 tbsp yellow miso
1/4 cup sun-dried tomatoes, finely chopped
1. Cook the pasta according to package directions.
2. Meanwhile, in a blender, add half the artichoke hearts, the butterbeans, soy milk, lemon juice, soy sauce, garlic, spinach, basil, nutritional yeast and miso. Blend until smooth.
3. Drain the pasta, reserving about a quarter cup of the cooking water. Return to the pan with the pesto, the remaining artichoke hearts, and the tempeh.