Pumpkin Pesto Pasta
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Recipe type: Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free
Prep time: 
Total time: 
Serves: 5-6 servings
 
A light and refreshing pesto complete with lemon and fresh herbs. High in vitamin B12 and ready in just 15 minutes.
Ingredients
  • 1 16oz package of rice pasta – I used Rizopia
  • ¼ cup raw pumpkin seeds [pepitas]
  • ¼ cup fresh basil leaves
  • ¼ cup fresh parsley leaves
  • 2 tablespoon extra-virgin olive oil
  • 1 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • 2 teaspoon rice miso
  • 1 clove garlic
  • ½ teaspoon herbamare
Toppings:
  • pine nuts + raw zucchini + fresh herbs
Instructions
  1. Cook pasta according to package instructions. Meanwhile, place all remaining ingredients in a blender and process until smooth. Once pasta is complete, strain, rinse and place the pasta back in the pot. Add pesto and mix with a spoon until combined. Top with pine nuts, zucchini, and fresh herbs if you like.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/06/pumpkin-pesto-pasta/