Pesto is a delicious sauce for homemade pasta. It's creamy, tasty and, if done right, healthy! In this recipe, we will show you how to make healthy spinach and mushroom pesto pasta.
By preparing spinach pesto instead of classic basil pesto, we get a more nutritious pasta, with all the good folate, vitamin C, and antioxidants that spinach provides. We are also swapping the pine nuts for walnuts. Walnuts are not only an amazing plant-based source of omega-3 fats, but they are also cheaper than pine nuts!
Finally, we got rid of parmesan cheese used in the classic recipe to make our pesto vegan. Instead, we used nutritional yeast, and made this recipe dairy-free and 100% plant-based!
You don't have to use nutritional yeast if you don't have it though, the pasta will still taste awesome. But this cheese replacement is quite useful on a vegan diet, as it's loaded with B vitamins, including vitamin B12 that is often missing in plant-based meals.
Fortified nutritional yeast is also a source of complete proteins, meaning they provide all the nine essential amino acids, and minerals link zinc and selenium .
Big tip? Prepare a big batch of this glorious spinach pesto and store it in the fridge for up to 5 days. You can use it again for pasta or try to add it to other dishes like homemade wraps or baked potatoes; the choices are endless!