Noodles with Pesto (Lactose free / Treenut Allergy Safe) – a delicious recipe with Broccoli, handful of Spinach, handful of Sugar snap peas, Rigati, vegan cheese, RealLemon. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Bring water to a boil.
2
Boil Mostaccioli Rigati until done.
3
(follow box instructions.)
4
Prepare garlic cloves: Peel the outter skin from cloves.
5
Then boil up water in pan and boil cloves for a minute (to loosen the inner skins).
6
Remove from heat, peel inner skins and set aside.
7
Chop up broccoli, Spinach, and Sugar Snap Peas(to make it easier to blend).
8
Blend vegetables from step 3 and garlic cloves from step 2 with Vegetable broth and RealLemon in blender or nutribullet.
9
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.
10
Then remove from heat.
11
This is your pesto.
12
Mix heated pesto into noodles
13
Cut up cucumber into slices and put on top.
186
kcal
Calories
9
g
Fat
15
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 head Broccoli, small handful of Spinach, small handful of Sugar snap peas, 1 box Mostaccioli Rigati, and more.
Yes, Noodles with Pesto (Lactose free / Treenut Allergy Safe) falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
