This is a fast, easy, tasty, creamy, vegan dish. I make it for filling lunches and quickie dinners.
8 ounces whole wheat fettuccine or rigatoni noodles
2 cups fresh basil
1/2 cup pine nuts, toasted (optional, increases fat)
4-6 large garlic cloves, minced
3 tablespoons lemon juice
2 tablespoons nutritional yeast
1 tablespoon low sodium tamari
Cayenne, to taste
Water, to create desired consistency
Optional: 1/2 cup cannelloni beans (adds protein and a creaminess)
Put all the pesto ingredients into a food processor and blend until the texture is creamy.
Cook the fettuccine or rigatoni noodles in boiling water until al dente.
Mound the pasta in two big bowls, top each portion with half the pesto. Alternatively, you can toss the pesto and noodles together until well-combined. Enjoy!