Vegan Pasta with Creamy Spinach Pesto Recipe

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Vegan Pasta with Creamy Spinach Pesto Recipe
4 Servings – Approximately 1 cup per serving | 6 Weight Watchers PointsPlus per serving*

Ingredients:

  • 1 1/4 tsp table salt, divided, or more to taste
  • 8 oz uncooked whole-wheat spaghetti
  • 4 1/2 cups baby spinach
  • 2 tablespoons water
  • 1 1/2 teaspoons olive oil, extra virgin
  • 2 small garlic cloves OR 1 large garlic clove
  • 2 tablespoons vegan cream cheese
  • 1 teaspoon fresh lemon juice

Instructions:

  1. Bring a large pot of salted water to a boil (use 1 teaspoon salt). Add pasta and cook as package directs until al dente, about 8 minutes.
  2. Meanwhile, in a food processor or blender, process spinach, water, oil, garlic and remaining 1/4 teaspoon salt until smooth; set aside.
  3. Set aside 1/4 cup pasta cooking water and then drain pasta. Return pasta to pot; add vegan cream cheese and stir until melted.
  4. Add pesto sauce and toss to combine, adding reserved cooking water if a thinner consistency is desired.
  5. Season with fresh lemon juice and salt.
*P+ calculated using the recipe builder on weightwatchers.com

– Adapted from Weight Watchers

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2 Responses to Vegan Pasta with Creamy Spinach Pesto Recipe

  1. Jessica says:

    Loved this recipe – I also added kale to the processed mixture, but I’m not sure I’d do that again. It tasted a little ‘leafy’, so next time I may not experiment and just stick to the recipe! Also, I used brown rice pasta instead of whole wheat pasta. Didn’t change the points plus value, but eliminated processed flour. Thanks for these great recipes – really helpful for a fellow vegan weight watcher!

    • Adrian says:

      I try so hard to menu plan, but the holidays taltloy got us out of that groove, and I want to get back into it (I’m making it a goal for today). If I do it, it keeps us on track and stops us from being lazy.One of my favorite things to do for lunch is pasta salad. There are lots of different combos of ingredients you can do, and you can make a whole bunch at once, then separate it into one lunch serving per day of the week. Soup is the same way. You can make a giant amount of either of these, enough for a week (or more if you freeze some of it), and just grab a tupperware/thermos of it on your way to work. At least your still motivated that’s my biggest challenge! You’ll get it; there are always a few slip ups along the way.

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