Pesto Rotini

FOK recipe

25 min

2 Servings 

INGREDIENTS

6 oz whole-grain rotini

1⁄2 cup packed fresh basil

2 cloves garlic

halved

1 teaspoon onion powder

1 1⁄2 cups unflavored plant milk

1⁄2 cup nutritional yeast

2 teaspoons arrowroot powder

(or cornstarch)

1 dash cayenne pepper

1⁄4 cup sun-dried tomatoes

chopped

6 oz spinach

stemmed & torn (≈8 cups)

sea salt

freshly ground black pepper

FOR THE GREEN BEANS

8 oz green beans

trimmed

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

sea salt

freshly ground black pepper

1 tablespoon toasted sliced or slivered almonds

FOR SERVING

1⁄2 lemon

cut into wedges

Add

Serve this lightning-fast pesto with lots of lemon to balance out the earthy spinach.

1

Bring a pot of water to a boil (for the rotini).

2

PREPARE PESTO

Meanwhile, in a food processor (or high-powered blender), process basil, garlic, and onion powder until basil is finely chopped. Set aside.

3

COOK PASTA

Cook rotini according to package instructions. 

4

MAKE PESTO SAUCE

In a large skillet, whisk together plant milk, nutritional yeast, arrowroot, and cayenne. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Boil for 1 minute. Stir in basil pesto and sun-dried tomatoes. Set aside.

5

FINISH PASTA

Drain rotini, reserving 1⁄2 cup cooking liquid. Return rotini to pot. Add spinach to rotini and toss until spinach has wilted.

6

PREPARE GREEN BEANS

In a steamer insert set over boiling water, steam green beans, covered, until tender when pierced with a fork, 6 to 8 minutes.

7

MAKE MUSTARD VINAIGRETTE

In a bowl, whisk together Dijon mustard and cider vinegar; season with salt and pepper to taste. 

8

SERVE

Pour pesto sauce over rotini and mix well. Season with salt and pepper to taste. Add cooking liquid if needed to help the pasta reach a creamy consistency.

Drizzle mustard vinaigrette over green beans, then sprinkle with toasted almonds. Serve rotini pasta with lemon wedges alongside green beans.

Suggested adult serving:  2¾ cups

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days.

Reheating: 

Pasta & Sauce