100% Vegan Pesto Pasta W/ Roasted Vegetables Recipe

1. Prepare 2 oz. of whole wheat spaghetti according to directions, and save approximately 1/2 c. of the water after cooking.
   
   
2. Cut spaghetti squash in half, place face-down in a microwave safe dish in a 1/2 c. of water, and heat until squash is tender, and the "spaghetti" is easily removed.
   
   
3. While the spaghettis are going, toast pine nuts (or walnuts) in a pan, dry. Do not let them burn, just lightly toast (you will be able to tell by smell). Let cool.
   
   
4. Wash parsley and roughly chop. Place in blender*, along with juice from 1/3-1/2 of a lemon (and add about a 1/2 t. of zest, if desired), the garlic (paper removed, and crushed... which can be done by smashing with the side of a chef's knife), salt & pepper, and then pine nuts. Roughly blend so chopped. Add 1 T. of the olive oil, followed by streaming in the lukewarm pasta water, while blending to start to emulsify. Add the water until pesto looks like a nice consistency (thick, semi-glossy sauce).
   
   
5. Spray a non-stick pan with non-stick spray, and place flat slices of eggplant face-down to brown. Flip when browned, so both sides are equal. Remove and let cool.
   
   
6. In same pan, heat up 1 t. of olive oil, and sautee onions until translucent and starting to brown. Add other vegetables, and cook until tender. Slice eggplant, and add back to pan. Sprinkle in some thyme.
   
   
7. Add pasta and spaghetti squash ("spaghetti" removed from squash shell, minus the seeds) to pan, and lightly sautee with pesto mixture until everything is evenly coated.
   
   
8. Right before serving, sprinkle flaxseed over ingredients and drizzle on remaining olive oil (if desired)(serves 4).
   
   
9. *If you don't have a blender, just chop everything, and sautee in pan with other ingredients, using same amount of olive oil (but no pasta water).
   
   

Nutrition Facts

Serving Size 345.6g Some items from this recipe could not be found or sized. This estimate is incomplete.

Amount Per Serving

Calories 320 Calories from Fat 147

% Daily Value*

Total Fat 16.3g 25%

Saturated Fat 1.7g 9%

Trans Fat 0.0g

Cholesterol 21mg 7%

Sodium 344mg 14%

Total Carbohydrates 39.0g 13%

Dietary Fiber 9.2g 37%

Sugars 5.7g

Protein 9.8g

Vitamin A 116% • Vitamin C 190% Calcium 13% • Iron 27%

* Based on a 2000 calorie diet Nutritional details are an estimate and should only be used as a guide for approximation.

Legend

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Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in cholesterol High in dietary fiber High in manganese Very high in vitamin A Very high in vitamin C