Pasta al Pesto Español

Pasta al Pesto Español is a vibrant vegan baked dish that brings together the flavors of traditional Spanish cuisine with a fresh basil and almond pesto. This comforting meal is perfect for a cozy dinner, packed with nutrients and bursting with flavor.

Ingredients

• Pasta (penne or fusilli) - 150 grams
• Fresh basil - 50 grams
• Almonds (unsalted) - 30 grams
• Garlic - 2 cloves
• Nutritional yeast - 2 tablespoons
• Olive oil - 60 ml
• Lemon juice - 1 tablespoon
• Cherry tomatoes - 200 grams
• Red bell pepper - 1 medium
• Zucchini - 1 small
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 180°C (350°F).
2. Cook the pasta according to package instructions until al dente, then drain and set aside.
3. In a food processor, combine fresh basil, almonds, garlic, nutritional yeast, olive oil, lemon juice, salt, and black pepper. Blend until smooth to create the pesto.
4. In a large mixing bowl, combine the cooked pasta with the pesto until evenly coated.
5. Chop the cherry tomatoes, red bell pepper, and zucchini into bite-sized pieces.
6. Add the chopped vegetables to the pasta mixture and stir to combine.
7. Transfer the mixture to a baking dish, spreading it out evenly.
8. Bake in the preheated oven for 15-20 minutes, until the top is slightly crispy.
9. Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from fresh vegetables.
• High in healthy fats from almonds and olive oil.

Tags