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Creamy Spinach Pesto and Pumpkin Lasagne

YIELD: Serves 6 (6 Servings) PREP: 15 mins COOK: 50 mins READY IN: 1 hr 5 mins Perfect comfort food, easy to whip up on a lazy afternoon! Ingredients 1 Cup Raw Cashews 2 Cups Rice Milk 1 Cup Water 1 1/2 Cups Savoury Yeast Flakes (Nutritional Yeast) 1 Tsp Barley Miso Paste Juice of 1/2 a Lemon 1 Tbsp Rice Flour Fresh Black Pepper 2 Cups Spinach Torn 1 Cup Fresh Basil 1 Tsp Safflower Oil 1 Pack Vegan Lasagne Sheets (About 18 Sheets) 3 Cups Diced Pumpkin 2 Jars Homemade Passata Sauce Instructions Heat oven to 180ºC Spread diced pumpkin evenly on tray and bake for 30 minutes or until soft In a food processor/blender, pulse the spinach and basil until it is chunky, then drizzle the oil in slowly. Set aside In a high powered blender,...

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