Low Sodium Pesto Pasta
Elevate your pasta night with this vibrant and heart-healthy Low Sodium Pesto Pasta recipe! Made with whole wheat pasta and a rich, creamy pesto sauce crafted from fresh basil, unsalted walnuts, garlic, lemon juice, and nutritional yeast, this dish is bursting with flavor while keeping sodium levels in check. Juicy cherry tomatoes and crisp spinach leaves add a refreshing touch and extra nutrients, making this a wholesome meal perfect for busy weeknights or casual gatherings. Ready in just 25 minutes, this guilt-free recipe delivers a satisfying combination of earthy and zesty flavors that will delight your taste buds. Serve it warm or enjoy as a chilled pasta salad for an effortlessly nutritious option loved by vegetarians and anyone looking for a low sodium delight!
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Recipe Information
Ingredients
- 12 ounces Whole wheat pasta
- 2 cups Fresh basil leaves
- 0.5 cups Unsalted walnuts
- 2 medium Garlic cloves
- 2 tablespoons Lemon juice
- 0.5 cups Olive oil
- 3 tablespoons Nutritional yeast
- 0.25 teaspoons Black pepper
- 1 cup Cherry tomatoes
- 2 cups Fresh spinach leaves
Instructions
Bring a large pot of water to a boil. Add the whole wheat pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and set aside.
While the pasta cooks, prepare the pesto sauce. In a food processor, combine the fresh basil leaves, unsalted walnuts, garlic cloves, lemon juice, and nutritional yeast. Blend until the mixture is roughly chopped.
With the food processor running, slowly drizzle in the olive oil until the pesto reaches a creamy consistency. Add black pepper to taste and process until combined. If the pesto is too thick, add a small amount of the reserved pasta water, a tablespoon at a time, to achieve the desired consistency.
Halve the cherry tomatoes and roughly chop the fresh spinach leaves.
In a large bowl, toss the cooked pasta with the pesto sauce until evenly coated. Add the cherry tomatoes and spinach, gently mixing to combine.
If needed, add a bit more reserved pasta water to loosen the sauce.
Serve immediately as a hearty and delicious low sodium meal. Optionally, garnish with extra nutritional yeast or a sprinkle of lemon zest for added flavor.
Nutrition Facts
Calories |
1932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.7 g | 194% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 72 mg | 3% | |
| Total Carbohydrate | 118.2 g | 43% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 9.4 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1871 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
