Vegan, Gluten-Free, Spinach and Kale Pesto Shells

I used frozen chopped spinach and kale to whip up this fast and tasty dinner! By the time your pasta water boils, this dish is virtually ready to eat. The nutritional yeasts makes it taste decadent and cheesy, and you'll really love the bright flavors from the lemon zest.

Spinach and Kale Pesto Shells
by Sarah Farsh September 18, 2014

  • 3 heaping cups of frozen chopped spinach and kale mix (or 5 cups fresh)
  • 4 cloves fresh garlic, minced
  • 2.5 cups dry Tinkyada Brown Rice Pasta Shells
  • 1/2 cup nutritional yeast, I used Bragg's 
  • 2 tbsp basil infused extra virgin olive oil, I use A L'Olivier Basil 
  • Garnish: Lemon Zest, crushed pine nuts and red chili flakes
  • Salt/Pepper to taste 
Bring a large pot of water to a boil. Meanwhile, dry sauté your frozen spinach, kale and garlic. You won't need any oil since the frozen veggies will release water as they cook. Add dried pasta shells to boiling water, and cook until shells become soft - about 10 minutes. Drain pasta, but leaving the shells slightly wet - you don't have to shake the water of thoroughly when draining... Poor shells back into pot, drizzle with basil olive oil and add sautéed greens. Add nutritional yeast and toss lightly - without crushing shells. You're shells should be slightly wet since you've kept a little bit of the pasta water after draining them. Spoon into bowl, and top with fresh lemon zest, crushed pine nuts and red chili flakes!


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