Vegan Pesto Pasta
- ½ Japanese Kent Pumpkin
- 1 can cannellini beans
- 1 cup of fresh basil
- 2 tbsp pine nuts
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- 2 garlic cloves
- 1 cup baby spinach leaves
- 500g spaghetti
Preheat oven to 200 degrees Celsius and line a baking tray with baking paper.
Chop pumpkin into 1 cm cubes and place on baking tray. Drizzle 1 tbsp olive oil over the top and toss to coat. Place into the oven for approx. 20 minutes or until tender.
Heat a pot of water and cook pasta until al dente. Strain water from pasta once cooked.
Whilst the pasta and pumpkin are cooking, place the cannellini beans, basil, pine nuts, 2 tbsp. olive oil, lemon juice, garlic and spinach leaves into a food processor and blend until it has formed a creamy pesto.
Divide ingredients to serve, mix through and enjoy!
Based in Sydney, Australia, I have recently graduated as a Nutritionist from the University of Wollongong, completing my Bachelor of Nutrition Science (BNutSci) in 2019.
I am now completing my Master of Nutrition and Dietetics (also at UOW) to graduate as an Accredited Practicing Dietitian (APD) in 2021.
I am a passionate foodie who loves to cook, bake, learn and educate others.
My favourite foods include sushi, chocolate and avocado. I love cats, yoga, baking, and my friends. I have particular interests in digestive health, adolescent nutrition and women’s nutrition.