Vegan Miso Spinach Pesto Pasta

**If you don't plan on eating the entire recipe in one go, don't cook all of the pasta right away, cook the amount you'd eat.

Prep Time5

Cook Time12

Total Time17

Servings: -6 servings

Calories: 757kcal

Author: Lisa Le

230 g 8.1 oz fresh spinach
300 g 4 1/2 cups fusilli pasta (or pasta of choice, use GF pasta to make this GF)
14 g 1 tbsp white miso
22 g 2 tbsp hemp seeds
2 tbsp dried basil I forgot to weigh this
7 g 2 tbsp nutritional yeast
30 g 1/3 cup vegan parmesan (optional, you can just double the hemp seeds and nutritional yeast instead)
1 tsp kosher salt start with 1/2 tsp and adjust to your taste
1/2 tsp pepper

Bring a large pot of water to a boil. Add a pinch of salt to the water and add spinach. Let spinach blanch for about 1 minute, until leaves are wilted and bright green. Use a slotted spoon or mesh spoon to remove the spinach and transfer to a blender.
Add the pasta** to the spinach cooking water and cook until desired texture.
Add miso, hemp seeds, dried basil, nutritional yeast, vegan parmesan, salt, and pepper to a blender and blend until smooth.
Once pasta is cooked, drain and transfer back into the pot. Pour enough pasta sauce to generously coat the pasta. Store any remaining sauce in the fridge for future pasta deliciousness. Stir to coat, then serve with halved tomatoes, vegan parm, and some fresh cracked black pepper!