Pesto Pasta

Low or no oil pesto pasta
I love pesto pasta, but most pesto sauces contain a ton of oil, making them slightly unhealthy. So this is a good alternative to oily pesto sauces.

What you'll need
A food processor or blender
1 box of fettucini or linguine pasta (I use spinach fettucini)
1 package of seitan (teriyaki flavored, broken up)
Onion and garlic (1/2 cup chopped, 3 or 4 cloves minced)
Zucchini, quartered (about 1 cup)
Mushrooms, sliced (about 1/2 cup)
Asparagus, chopped (about 1 cup)
Orange bell pepper, chopped (about 1/2 cup)
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Fresh basil
Raw pine nuts
Lemon
Raw almonds and/or walnuts (optional)
Vegan Parmesan cheese (optional)
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Sea salt & pepper


For the pesto sauce, add a handful of basil, raw nuts, a bit of Parmesan if using, and a squirt of lemon to a food processor or blender. To avoid using oil, simply use water, which should be added while you are blending to create the consistency you desire. Of course you can always add a little bit of olive oil (no more than 1 tablespoon) if you think it is needed. I'd say you'll need about 2-3 cups of sauce for this recipe, so adjust measurements accordingly. Salt and pepper to taste, and set aside.

Cook pasta in a large pot according to directions, and set aside. Using the same pot (which should now be empty), saute onions and garlic with 1 tablespoon of olive oil on medium heat for 5 minutes. Next add the other vegetables and saute for 6 or 7 more minutes. Combine pasta and pesto sauce with vegetables and mix well. Or you may just combine the pesto sauce and vegetables to top the pasta with -- it's your call. Salt and pepper to taste and serve topped with crushed red pepper flakes and vegan Paramesan cheese. For the non-vegans: you can also replace the pesto sauce with Alfredo while using the same vegetable base for a slightly different tasty meal. Enjoy!