Creamy Pesto Pasta - Meal Prep (Vegan)

Prepare the Vegetables:

• Cut broccoli and cauliflower florets into small, bite-sized pieces.
• Set aside broccoli and cauliflower separately.
• Roughly dice the onion.
• Smash and slice the garlic.
• Set aside the spinach and snipped green beans.
• Dice some green onion for garnish. Set aside.

Cook the Green Beans:

• Heat a cast iron pan over high heat.
• Add a teaspoon of oil.
• Add the green beans to the pan.
• Season with 1/4 teaspoon salt, black pepper (to taste), and a pinch of granulated onion.
• Add a tiny bit of water to create steam.
• Cover the pan and cook until the green beans are done.
• Shut off the heat and set aside.

Sauté the Onion and Cauliflower:

• In a large pot (that will hold all the pasta), melt a tablespoon of plant-based butter over medium-high heat.
• Add 1/4 teaspoon of smoked paprika to the butter and stir.
• Add the diced onion and cauliflower to the pot.
• Sauté until the onions are translucent and the cauliflower starts to soften.

Deglaze with Wine:

• Add the sliced garlic to the pot.
• Add 1/4 cup of white wine to deglaze the pan, scraping up any browned bits from the bottom.

Make the Creamy Sauce:

• Add 3/4 of the container of unsweetened soy milk to the pot.
• Bring the mixture to a boil.
• Add 2-3 hefty scoops of kelp granules to the sauce.

Add Broccoli and Pesto:

• Add the broccoli florets to the boiling sauce.
• Add approximately 1/2 cup of pumpkin seed pesto to the pot.
• Stir to combine.

Wilt the Spinach:

• Add the spinach to the pot and stir until it wilts down.

Combine and Serve:

• Add the cooked pasta to the pot with the sauce.
• Toss to coat the pasta evenly.
• Garnish with green beans, pumpkin seeds, and diced green onion.
• Serve immediately.