I love pasta! I’m always coming up with new recipes, and searching the web for new ones too. This recipe for Cashew Basil Pesto Penne was provided to me by Ancient Harvest, a company which provides plant-based, gluten-free products. There Pow! Pasta Green Lentil Penne which is featured in this recipe is made with just two ingredients, green lentil flour and organic quinoa flour. It’s perfect for those looking to make healthier food choices.
Disclosure: I was provided product in exchange for this post.
INGREDIENTS
- 1 Box Ancient Harvest POW! Green Lentil Penne
- 1 12 oz container shiitake mushrooms
- 2 medium zucchinis
- 1 Pint cherry tomatoes
Pesto:
- 1/3 cup of cashews
- Juice of 1/2 lemon
- 1/4 cup olive oil
- 1 cup fresh basil
- 2 handfuls fresh arugula
- 1 clove garlic
- 1 tbsp nutritional yeast
- Salt and pepper to taste
DIRECTIONS
- In a medium frying pan, heat 1 tbsp olive oil over medium heat. Add 1 container shiitake mushrooms and salt and pepper to taste. Stir occasionally until cooked through, about 5-7 minutes.
- Slice 2 small zucchinis into rounds. Steam in a medium saucepan until fork tender, about 3 minutes.
- Meanwhile, prepare 1 box of Ancient Harvest green lentil penne according to instructions.
- While pasta is cooking, prepare the pesto: combine in a blender or food processor 1/3 cup of cashews, juice of 1/2 lemon, 1/4 cup olive oil, 1 cup fresh basil, a few large handfuls of arugula, 1 roughly chopped garlic clove, 1 tbsp nutritional yeast and salt to taste. Blend until well combined but still chunky.
- Toss cooked veggies, pasta, and pesto in a large bowl until combined. Add fresh sliced cherry tomatoes if desired. Note: You may have leftover pesto depending on how much you like with your pasta.
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