Green Spaghetti!

 
Wayyyy cooler than green eggs and ham…

When cooking vegan food for male carnivores, I’m finding that pasta is usually a hit.  It’s tasty and filling enough that they don’t moan about the ‘weird mung bean food’ or missing meat.

The last time my brother-in-law came to visit, I made Tomato, Chilli & Basil Gnocchi which was so popular, I felt inspired to try another pasta dish.  This spaghetti was incredibly simple to make and was so delicious, it had the guys crying into their pasta bowls that I hadn’t made more!  Success!  I may convert them yet… 😉
 
To make 3 servings:

• 1/2 cup Extra Virgin Olive Oil
• 1/2 cup Nutritional Yeast
• 3 cloves Garlic
• 2 cups fresh Basil leaves
• 3 tbsp Pine nuts
• Squeeze of lemon juice
• 1/2 packet Spaghetti (gluten-free if preferred)
• 3 handfuls of green vegetables (eg: zucchini, snow peas)

1. Blend the oil, nutritional yeast, garlic, basil leaves, lemon juice and pine nuts in a food processor until smooth.
2. Cook spaghetti in boiling water as per packet instructions.
3. In a large saucepan, gently cook the chopped green vegetables over low heat until softened.
4. Add the pesto mix and the cooked, drained spaghetti to the saucepan.
5. Stir through until the spaghetti is coated in pesto and heated through.  Season with salt & pepper.
6. Enjoy!