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spinach pesto
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Spinach Pesto Pasta (with Vegan Chorizo Sausages)

This Spinach Pesto Pasta (with Vegan Chorizo Sausages), made with just a handful of ingredients, will knock your socks off!!
Course Main Course
Cuisine vegan, vegetarian
Keyword meal prep recipe, spinach pesto, spinach pesto recipe, vegan spinach pesto, vegetarian spinach pesto
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 meals
Author Lien
Cost ZAR 30 / meal

Equipment

  • medium pan
  • medium bowl
  • Food processor

Ingredients

  • 6 cup baby spinach
  • 1/2-1 cup fresh basil stems removed
  • 1/4 cup raw cashews
  • 1 clove of garlic minced
  • 1/4 cup olive oil
  • 1/2-1 lemon juiced
  • 1/2 teaspoon salt
  • pepper to taste
  • 150 gram pasta I used shell
  • 1 tablespoon pasta water
  • 6 chorizo sausages fried - I used Linda Mccartney brand

Instructions

How to Blanch Spinach and Basil for Meal Prep-friendly Pesto

  • Fill a medium pot with water and bring it to a boil. Next to the pot, prepare a large bowl of ice water. Add the spinach and basil to the boiling water. After 15 seconds, remove the spinach and basil with a slotted spoon and immediately immerse it in the ice water for 15 seconds. Drain the spinach and basil and squeeze as much water out of it as you can.

For the Spinach Pesto

  • In the bowl of a food processor add the cashew nuts, garlic, blanched spinach and basil and pulse until well combined, but not totally smooth. Slowly drizzle in the olive oil while pulsing. Add lemon juice, salt and pepper to taste.

For the Spinach Pesto Pasta

  • Boil the pasta according to package instructions. Reserve a tablespoon of pasta water. Once the pasta has slightly cooled down, add the the pesto and the pasta water.
  • Divide the Spinach Pesto Pasta amongst 3 meal prep containers and serve with 2 fried Vegan Chorizo Sausages each. Garnish with some fresh basil!
  • Store in the fridge for up to four days!