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August 17, 2019 1 min read

Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Recipe Type: Main, Vegan 
Cuisine: Italian 

Ingredients:

Pesto
  • 3 roasted red peppers from a jar, drained
  • 1 teaspoon Tulia Mighty Date Supersnack
  • 3 tablespoons nutritional yeast
  • 2 cloves garlic, minced
  • 1/4 packed cup fresh basil leaves, shredded
  • 1/4 cup olive oil
  • 4 marinated roasted artichoke hearts, drained
  • 4 tablespoons tahini
  • 1/3 cup ground toasted almonds
  • Salt and pepper to taste
Spaghetti
  • 1lb/450g spaghetti
  • 2 tablespoons olive oil
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1 bunch broccolini, trimmed and cut into 2-inch pieces

Preparation:

1. Add all pesto ingredients to a food processor and process to a coarse paste. Adjust the consistency if necessary, with a splash of water; season to taste and refrigerate until needed. 
2. Cook the spaghetti al dente, following the packet’s instructions.
3. Meanwhile, heat the olive oil in a large skillet over medium heat, add shallots, garlic, and broccolini, and cook, adding aa little water, if necessary, until the broccolini are crisp-tender. Do not overcook. 
4. Add the spaghetti and pesto to the skillet and toss together until the spaghetti are coated. Serve immediately.