I often get questions about what I eat. So I wanted to share a dish that I eat basically every week… sometimes three times a week!
Vegan Pesto Pasta
I came across vegan pesto during one of my weekly trips to Trader Joe’s. I’m obsessed with pasta and was getting bored of my olive oil and tomatoes topping. So I figured I’d give the Trader Joe’s vegan pesto a try. I now stock up on it every week!
I’ve been trying to cut back on my dairy and since the pesto is vegan, it’s very healthy and low in calories (only 180 per serving!). I prepare it with a mix of pasta (to get my carb fix) and arugula (so I can have a bigger portion without carb overload).
It’s super simple. You simply dress a bowl of arugula with fresh squeezed lemon. Next, add the hot pasta on top so the arugula wilts a little. Then top with the vegan pesto and toss together. It’s delicious hot but if you have leftovers it makes for a great cold lunch as well.
I’ve been using brown rice or brown rice and quinoa pasta for healthier carbs. One little trick when cooking brown rice pasta: rinse thoroughly before serving. Otherwise the pasta tastes too starchy.
Obviously buying the pre-made pesto is easiest. But if you don’t have a Trader Joe’s by you, or you prefer homemade sauce, here are the ingredients so you can whip some up at home:
- Olive oil
- Cashew butter
- Lemon juice
- Salt and pepper
I’d love to hear if you try this easy pasta dish. If you do, I hope you enjoy it as much as I do!
Photos by Michelle Kyle