Creamy Pesto Sauce Pasta

Main Meals, Uncategorized | April 1, 2016 | By

I’m kind of having a love affair with pesto lately. I never really had pesto growing up because my sister has a nut allergy and typically pesto has pine nuts in it. Although, her allergy never stopped me from having peanut butter every time I left the house, so I guess I can’t blame her.
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Anyways- This is a perfectly creamy pesto tomato sauce. Usually people get freaked out when they hear the word creamy because they think of cream and cream means “bad”. Even though this sauce is not actually made with cream, you should get the notion of “bad” food out of your mind immediately. No foods are bad- everything in moderation. Remember that!!

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After this sauce is made, I used it to toss with some whole grain pasta. There’s another food some people label as “bad”. Pasta is not bad! Carbs are good, they are our bodies biggest source of energy! To balance out the pasta in this situation, I added a ton of veggies to this recipe. The final product is filled with tomatoes, spinach, and zuchinni noodles. If you don’t own a spiralizer to make the noodles out of zucchini, just use a veggie peeler. Peel long strips until the zucchini is too thin to peel any longer.

..Highly recommend purchasing yourself a spiralizer though so you can make noodles out of all the veggies.

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Creamy Pesto Sauce Pasta
Serves 5
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
For the sauce
  1. 15 ounce can fire roasted diced tomatoes
  2. 1/2 cup pesto (store bought or make your own)
  3. 1/4 cup tahini sauce
  4. 1/4 cup almond milk
For the pasta
  1. 2 tbsps olive oil
  2. 1 cup cherry tomatoes, sliced in half
  3. 3 cups spinach
  4. 1 zucchini, spiralized or peeled thin with a veggie peeler
  5. 1 pound pasta, cooked
  6. 1 tsp crushed red pepper flakes
For the sauce
  1. Put all sauce ingredients into a blender and blend until smooth. The texture should be creamy, but not too thick.
For the pasta
  1. Heat oil in a large skillet over medium heat.
  2. Add tomatoes, spinach, and zucchini to pan and sauté for five minutes.
  3. Stir the sauce into the veggies until coated, and let simmer for another few minutes.
  4. Toss into cooked pasta.
  5. In a large bowl, toss in the pasta and veggies into the sauce.
  6. Season with crushed red pepper, salt and pepper.
  7. Serve immediately.
Notes
  1. Skim milk can be substituted for almond milk!
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