Fresh, vibrant, and packed with plant-powered goodness, this Spinach Walnut Pesto Fusilli combines tender pasta with a bright, nutty pesto for a simple, satisfying meal. A lively twist on a classic that’s perfect for any night of the week.
1 pound fusilli pasta, or other short, sturdy pasta
4 cups baby spinach
1 cup fresh basil leaves
1/3 cup raw, unsalted walnuts
½ cup extra virgin olive oil
2 cloves garlic
2 Tbsp fresh lemon juice
2 Tbsp nutritional yeast
1 Tbsp white miso
¾ tsp salt
Freshly ground black pepper, to taste
Bring a large pot of well-salted water to a boil. Add the fusilli pasta and cook according to package directions, or until very slightly al dente. Reserve ½ cup of the pasta cooking water before draining.
While pasta cooks, make the pesto. In a food processor, add the spinach, basil, walnuts, olive oil, garlic, lemon juice, nutritional yeast, miso and salt. Process until very smooth, about 1-2 minutes. Season to taste with additional salt and black pepper, if needed.
Add drained pasta back to the cooking pot, along with all of the pesto. Add ¼ cup reserved pasta cooking liquid. Toss, adding more pasta cooking water by the tablespoon, if needed, until sauce evenly coats the pasta. Serve immediately.
