A classically trained chef, certified yoga teacher, and a graduate of the Institute for Integrative Nutrition, Iserloh is the best-selling author of 50 Shades of Kale and Healthy Cheats, among other books. Try crisping up some shallots and sprinkle on top of this pesto pasta with spinach and tomatoes.
#SPINACH CASHEW PESTO FULL#
Jennifer Iserloh, aka the “Skinny Chef,” is a leader in promoting healthy, vibrant lifestyles though a diet of delicious and nutritious easy-to-prepare meals. Pasta Primavera Vegan Tetrazzini with Soy Curls If you want to save yourself some time or don’t want the calories from the cashew topping you could make some simple toppings that are full of flavor but lower in fat. (Serving 2 1/2 cups) 598 calories, 19 g protein, 87 g carbohydrates, 5 g sugars, 23 g fat (3 g saturated), 50 mg cholesterol, 10 g fiber, 353 mg sodium Toss with pasta and serve immediately.įor Pitta: Swap out cashews for pumpkin seeds.įor Kapha: Swap the cashews for 2 garlic cloves and increase oil by 2 tablespoons. Serve with prepared pasta and topped with additional parmesan cheese. In a food processor, pulse together cashews, cheese, oil, garlic, basil, lemon juice, and salt until smooth. Place the cashews, spinach or kale, parsley, olive oil, garlic, balsamic, and salt in a blender along with the reserved pasta water. SPINACH AND CASHEW NUT PESTO 60 g fresh spinach leaves 30 g grated Parmesan cheese 60 g cashew nuts 60 ml olive oil, plus a little extra. In a small dry skillet, toast cashews over medium high heat until golden brown.
Prepare the pasta according to the package instructions, reserving 1/2 cup of the cooking liquid.
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