Serves 4 TOTAL TIME: 30 minutes
3 garlic gloves
3 cups fresh rocket or spinach
1 cup of basil leaves
2 tablespoons of tannin
2 tablespoons white miso
1 tablespoon brown rice vinegar
4 shallots, halved or quartered
1 large yellow or red pepper, cut into large dice
2 courgettes, trimmed and cut into 1/2 inch slices
8 white mushrooms
8 cherry tomatoes
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
8 ounces whole grain pasta, bean noodles or your favorite spiralized vegetable noodles
1/4 – 1/2 cup Nutritional yeast
Chop the garlic in a food processor. Add the rocket or spinach and basil, and process until minced. Add the tahini, miso and vinegar, and continue to process until smooth and creamy. Transfer to a small bowl.
Preheat oven to 425. Line a large baking sheet with parchment paper or a silicone mat and set aside. Place the shallots, pepper, courgettes mushrooms and tomatoes in a large bowl and sprinkle with the onion powder, garlic powder and black pepper, tossing to coat. Transfer the seasoned vegetables t the prepared baking sheet and place in a single layer. Roast the vegetables until tender, 20-25 minutes, turning once about half way through.
While vegetables are roasting, cook pasta in a pan of boiling water, according to the packet instructions. Drain the pasta, reserving 1/2 cup of the cooking liquid. Transfer the pasta to a large , shallow bowl. Blend the hot pasta liquid with the rocket pesto and add the pasta, coating to coat. Top with the roasted vegetables and sprinkle with the nutritional yeast. FROM: “How not to Die” cookbook.