Recipe of the Week is Blood Orange Mango Smoothie & Spinach Pesto Pasta With Almond Parmesan

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Blood Orange Mango Smoothie

Ingredients


  • 1 cup frozen mango
  • Juice of 3 moro blood oranges
  • 1 cup vanilla coconut milk

Preparation

  1. Add all ingredients to a high powered blender.
  2. Blend until smooth.

About The Author


Laura Nockett

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See My Recipes
Laura Nockett is the founder, content creator and recipe developer behind the popular food blog, Sprinkles and Sea Salt. She designs her recipes to help you take some of the stress out of cooking and inspire you to get creative and have fun in your kitchen!
Spinach Pesto Pasta With Almond Parmesan

Cooking Time

10

Ingredients


  • 2 cups pasta
  • 1/2 cup peas

For the Spinach Pesto:

  • 4 garlic cloves
  • 2 cups spinach
  • 1/2 cup basil, packed
  • 1/4 cup almonds
  • 1/4 cup olive oil
  • 1/2 cup nutritional yeast
  • 1/2 teaspoon salt
  • 1 lemon, juiced

For the Almond Parmesan:

  • 1 cup almonds
  • 1/2 cup nutritional yeast
  • 1 teaspoon salt

Preparation

  1. Preheat oven to 300°F. Add all almonds (1 1/4 cups) to a large baking tray and toast in the oven for 7 mins. Allow to cool and set aside 1/4 cup of almonds for the pesto. Prepare parmesan by adding remaining almonds, nutritional yeast and salt to a blender. Pulse until crumbly. Set aside in a jar.
  2. Prepare pesto by adding all pesto ingredients to a blender and process until smooth. Add more lemon juice or oil if it’s too thick. It should be thick, but pour slowly off a spoon.
  3. Cook pasta according to packet instructions. Add in peas during the last minute of cooking. Drain, then return to the pan and stir through 2 heaped tablespoons of pesto. Serve immediately and sprinkle with a tablespoon of almond parmesan. Garnish with fresh basil leaves.
  4. Remaining pesto can be kept fresh for up to a week by covering with olive oil and storing in a jar in the fridge. Leftover almond parmesan can be stored in a jar at room temperature for up to two weeks.

About The Author


Harriet Porterfield

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Hi, I’m Bo, I’m a plant based, peanut butter loving foodie from the UK. I love creating healthy sweet treats and flavourful vegan dishes.
Don Lichterman
Sunset Corporation of America (SCA)
Sustainable Action Network (SAN)