Basil Pesto Veggie Pasta
VEGAN BASIL PESTO
In processor or blender. Blend.
2 Cups Fresh Basil Leaves
2 Cloves Garlic
1/3 Cup Pine Nuts
1/2 Cup Vegan Parmesan Cheese
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Cup Olive Oil
1/2 lemon - juice
2 Cups Fresh Basil Leaves
2 Cloves Garlic
1/3 Cup Pine Nuts
1/2 Cup Vegan Parmesan Cheese
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Cup Olive Oil
1/2 lemon - juice
SQUASH & ZUCCHINI
Spiral squash and zucchini. Add cherry tomatoes, sliced mushrooms, and thin slices red onion. Into container with 1/4 cup olive oil.
2 Squash
2 Zucchini
1 Small Box Cherry Tomatoes
1 Small Box Mushrooms
1 Red Onion
1/4 Cup Olive Oil
2 Zucchini
1 Small Box Cherry Tomatoes
1 Small Box Mushrooms
1 Red Onion
1/4 Cup Olive Oil
DIRECTIONS
1. Add basil pesto and fold into veggies, cover over night.
2. Cook covered at 375 degrees for about 30-45 min.
3. Top with Vegan Parmesan cheese and pine nuts