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Photo credit: Julie Siegel

Linguine al Pesto
8 Servings

1 (6 oz. pkg) fresh baby spinach
1 large bunch fresh basil leaves
1 cup vegetarian chicken broth
3 cloves garlic, peeled
1/4 cup pine nuts
1/2 cup Soymage parmesan cheese
3 Tbsp. nutritional yeast
1 Tbsp. tamari
1 (16 oz.) pkg. linguine

Place the spinach and basil in the bowl of the food processor and process to chop coarsely. Add broth, garlic cloves and pine nuts. Process. Add the soy Parmesan, nutritional yeast, and tamari. process until well mixed. Cook pasta according to package directions, drain, and toss with pesto. Serve immediately.

Enlightened Linguine al Pesto
Nutrition Analysis: per serving
Protein 19g, Carbohydrate 49g, Fiber 4g, Fat 7 g, Chol. 0 mg, Calcium 69 mg Sodium 401 mg
Calories 312
from Protein: 23%, from Carbohydrate: 60%, from Fat: 18%

Traditional Linguine Al Pesto
Nutrition Analysis: per serving
Protein 12g, Carbohydrate 45g, Fiber 4g, Fat 33 g Chol.3 mg, Calcium 130mg,Sodium 595 mg
Calories 504
from Protein: 9%, from Carbohydrate 34%, from Fat: 57%