Ingredients :
- garlic cloves
- 1 head Broccoli
- small handful of Spinach
- small handful of Sugar snap peas
- 1 box Mostaccioli Rigati
- 1 cup daiya non dairy vegan cheese (lactose free)
- 1 tbsp RealLemon
- basil
- Greek seasoning
- pinch Himalayan Salt
- Cucumber
- 1 cup Vegetable broth
Method :
- Bring water to a boil. Boil Mostaccioli Rigati until done. (follow box instructions.)
- Prepare garlic cloves: Peel the outter skin from cloves. Then boil up water in pan and boil cloves for a minute (to loosen the inner skins). Remove from heat, peel inner skins and set aside.
- Chop up broccoli, Spinach, and Sugar Snap Peas(to make it easier to blend).
- Blend vegetables from step 3 and garlic cloves from step 2 with Vegetable broth and RealLemon in blender or nutribullet.
- Add daiya cheese, himalayan salt, greek seasoning, and basil to blended ingredients from step 4 and bring to a boil until cheese shreads are melted. Then remove from heat. This is your pesto.
- Mix heated pesto into noodles
- Cut up cucumber into slices and put on top.
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