Quick and easy Pumpkin seed pasta pesto
This super easy pasta dish is made with pumpkin seed pesto from Nutural World. I am always on the hunt for great products and ingredients. As the vegan world gets bigger so we are blessed with many more suppliers. Gone are the days when we put up with bad products just because they are vegan. Nutural World raise the bar with their artisanal nut and seed butters. You can use them simply spread on toast or a cracker or in many recipes as you will see in this, and my many upcoming recipes, using the butters.
Makes enough for 2 or 1 very hungry person
150g spaghetti, I used Doves gluten free spaghetti
A splash of olive oil
200g leek, about 1 stalk, roughly chopped
3 large cabbage leaves, spine removed and roughly sliced
100g sun dried tomatoes, sliced (I use a pair of scissors to do this as they are often easier to cut with scissors)
100g frozen peas
50g kale leaves, stalk removed
2T pumpkin seed butter
The leaves from 2 stalks of rosemary
8g garlic, this is 2 small or 1 medium clove
2T nutritional yeast
Cook the spaghetti in boiling water till al dente
Heat the oil in a frying pan, add the leek and cabbage, saute on a low heat so the leek does not burn. Add splashes of water if the pan gets too dry
Once softened add the tomatoes and peas.
Blend the kale, pumpkin seed butter, rosemary, garlic and nutritional yeast. You may have to add a splash of water to help it blend well but try not to add too much water.
Add this to the pan and mix in well. Allow to heat through then add the spaghetti. Mix well and serve.