This flavorful Pesto Pasta with Roasted Chickpeas Recipe will both satisfy and nourish your body. The roasted chickpeas are irresistible.
Fresh Basil Leaves, 2 cups (loosely packed)
Garlic, 1 cloves
Lemon Juice, 2 tbsp
Nutritional Yeast, 1/4 cup
Sea Salt, 1/2 tsp
Water, 1/4 cup (add more if needed)
Chickpeas, 1 cup (cooked)
Garlic Powder, 1 tsp
Nutritional Yeast, 2 tbsp
Dried Parsley, 1 tsp
Salt & Pepper, to taste
Pasta of choice
Add the basil, cashews, garlic cloves, lemon juice, nutritional yeast and sea salt to a blender or a food processor.
Slowly stream water into the blender or food processory until a creamy consistency is achieved.
Add the garlic powder, nutritional yeast, dried parsley, salt & pepper to a bowl.
Toss the cooked chickpeas in the seasonings until evenly coated.
Bake for 30 minutes at 180 degrees Celsius.
In a large bowl, add the cooked pasta and the desired amount of pesto. Toss to combine.
Serve this in your favorite coconut bowls with the roasted chickpeas and veggies of choice.
Clover is a Nutrition Undergraduate that loves photography and experiments different recipes in the kitchen. Clyrenn is her passion project and creative space to share plant-based food, raise mental health awareness, and document life.
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