Easy Vegan Pesto Pasta

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Servings: 2

8 oz box pasta (GF recommendations in blog post above)
⅓-½ cup vegan parmesan cheese
¼-⅓ cup vegan pesto (see store-bought options below)
1 teaspoon garlic granules (if you are a garlic lover, add up to a tablespoon)
¼ scant cup hemp hearts/seeds, sub with pumpkin seeds or sunflower seeds
garnish with red pepper flakes and a pinch of salt (optional)

Prepare pasta: prepare pasta according to package instructions (boil water, add pasta, cook for 7-8 minutes, drain and rinse).
Combine ingredients: place rinsed pasta back in the pot and place over low heat. Add vegan cheese and stir frequently to help the cheese melt. If needed, add a tiny splash of water and cover for 2 minutes. Once melted, add pesto, hemp seeds, and garlic. Stir to combine.
Enjoy: Top with additional shredded parmesan, garlic, a pinch of salt and red pepper flakes (optional).

Store-bought vegan pesto options;

Optional add-ins:

Veggies; peas, asparagus, sautéed kale and/or spinach, green beans, roasted asparagus, broccoli, or zucchini.
Tofu: add a few slices of crispy tofu.

Yields 2-3 servings, store leftovers in an airtight container for up to 3 days in the refrigerator.