Creamy Pesto with Roasted Tomatoes
Servings: 4
Calories per Serving:
Prep Time: 25 min
Cook Time: 35 min
Total Time: 50 min
Ingredients
Roasted Tomatoes:
1 pint cherry tomatoes
1 tsp olive oil
Pinch of salt and pepper
8 ounces whole-grain spaghetti (or noodles of choice)
Pesto:
3 cups arugula, packed
1/2 cup walnuts
2 tbsp nutritional yeast
2 garlic cloves, minced
2 tbsp lemon juice, fresh squeezed
1/4 cup Gut Broth (or water)
Pinch of salt and pepper
Olive oil (optional)
Tempeh Sausage
Creamy Cashew Sauce (optional)
Instructions
- Preheat the oven to 400. Line a baking sheet with parchment paper. Set aside.
- In a bowl, combine the tomatoes, olive, and salt and pepper. Place on the baking sheet in a single layer, and roast for 25 minutes. Tomatoes will be soft and smaller. Set aside
- Cook pasta according to package directions. Reserve 1 cup of the pasta cooking water.
- While the pasta is cooking, make the pesto. Place the arugula, walnuts, and nutritional yeast in a food processor or high-speed blender. Blend until finely chopped. Add in the lemon juice, broth, a pinch of salt and pepper, and a drizzle of olive oil (if using).
- To make the pasta, reuse the skillet you used for tempeh or pot for pasta, and combine the noodles, pesto, tempeh sausage, and optional cream sauce. Toss together to coat the noodles. If sauce or noodles are too dry, then add 1 tbsp at a time of reserved pasta water.
Kylie Ivanir
Kylie Ivanir, RD, MS is a registered dietitian and founder of Within Nutrition. She helps women support their gut, balance hormones and stabilise blood sugar so they can feel more energised and at home in their bodies. With degrees from UCLA and Columbia University Medical Center, Kylie combines evidence-based nutrition with a root-cause, functional approach. Through her private practice, podcast and online community, she has supported thousands of women in improving their gut, hormone and metabolic health without restriction or overwhelm.