Indulge in our Creamy Pumpkin Seed Pasta, where the magic lies in a vibrant blend of toasted pumpkin seed butter, cavolo nero, and a touch of nutritional yeast. This plant-based delight isn't just about taste; it's a celebration of organic goodness and flavorful finesse. With a velvety pumpkin seed pesto that embraces the pasta, this dish promises a symphony of flavors that'll make your taste buds dance with delight!
Ingredients:
250g pasta of choice
1 bunch cavolo nero (Tuscan kale), chopped
1/2 cup toasted pumpkin seed butter
1/4 cup unsweetened almond milk
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons nutritional yeast
Extra virgin Olive Olive Oil, Salt and pepper to taste
Instructions:
Cook pasta according to package instructions. Drain and set aside.
In a blender or food processor, combine chopped cavolo nero, toasted pumpkin seed butter, minced garlic, almond milk, nutritional yeast, olive oil, salt, and pepper. Blend until smooth to create the pumpkin seed pesto.
In a pan over low heat, warm the pumpkin seed pesto.
In a blender or food processor, combine chopped cavolo nero, toasted pumpkin seed butter, minced garlic, almond milk, nutritional yeast, olive oil, salt, and pepper. Blend until smooth to create the pumpkin seed pesto.
In a pan over low heat, warm the pumpkin seed pesto.
Toss the cooked pasta in the warmed pesto until evenly coated. Serve warm.
This method keeps the cavolo nero's vibrant color and flavors intact by blending it into the pumpkin seed pesto. Enjoy the creamy and flavorful pasta, where every bite celebrates the richness of the pumpkin seed pesto mixed with the pasta's goodness!
