A Hearty Week of Pastas
My plant-based lasagna and pesto
I’ve been marathon training lately, contributing to my recent never-ending “burn the candle at both ends” mode. It goes against the grain of my wellness practice, but that is the current state of my life. It’s important to remember that when things feel overwhelming, give yourself grace and do the best you can within your reasonable control. For me, it’s making sure I eat well and prioritize sleep.
Additional note: Is anyone else out there turning 40 this year? Because I am, and I feel it! I’m growing, shifting, catapulting into something much greater than I have been. It’s like my eyes have widened to life, and I’m shedding so much of what doesn’t feel good or serve me and my goals. Speaking of turning 40, my health is of even greater mind right now. This is why I decided to whip up two different plant-based pasta dishes in the last few days. Like I mentioned, I’m marathon training, and this morning, I stomped out a 14-mile run after a busy week that included lifting, pilates, and a few shorter runs. All the more reason to stay nourished and have a few hearty meal options.
For anyone looking to find comfort in a healthy pasta dish, I hope these recipes bring you joy. Let me know what you think!
Walnut Pesto
1. Walnut Broccoli Pesto
Ingredients:
1 1/2 cups walnuts
2 cups fresh basil leaves
1 cup olive oil
1 clove garlic, minced
Juice of one lemon
Zest of one lemon
1/4 cup nutritional yeast (adjust for a cheesier flavor)
2 cups steamed broccoli
Salt and pepper to taste
Instructions:
In a food processor, combine the walnuts, basil, garlic, lemon juice, lemon zest, and nutritional yeast.
Pulse the mixture until the walnuts are finely chopped.
With the processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy.
Add the steamed broccoli and pulse again to combine, leaving some texture if desired.
Season with salt and pepper to taste.
Serve immediately or store in a sealed container in the refrigerator for up to a week.
I like to serve this with Ancient Harvest penne pasta which you can find at Whole Foods, or your local market I believe.
Lentil Mushroom Eggplant Lasagna
Ingredients:
For the Lasagna:
1 cup lentils
1 large jar organic marinara sauce
2 cups water
2 cups baby bella mushrooms, sliced
1 large eggplant, sliced lengthwise and pre-cooked
8 pre-cooked lasagna noodles (gluten-free if desired)
For the Tofu Ricotta:
1 large pack of firm tofu
Zest of one lemon
Juice of one lemon
4 cups fresh basil
1 tablespoon oregano
Salt and pepper to taste
1/2 cup nutritional yeast (add more if you like a more cheesy flavor!)
2 tablespoons olive oil
Vegan Parmesan Cheese (optional):
Vegan Parmesan cheese or regular Parmesan cheese to add to each layer
Instructions:
Prepare the Lentils: In a saucepan, combine lentils, marinara sauce, and water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until lentils are tender.
Cook the Mushrooms: In a skillet, sauté the sliced baby bella mushrooms over medium heat until tender. Set aside.
Prepare the Eggplant: Preheat the oven to 375°F (190°C). Brush eggplant slices with olive oil and sprinkle with salt. Bake for 40 minutes until soft and lightly browned.
Make the Tofu Ricotta: In a food processor, combine tofu, lemon zest, lemon juice, basil, oregano, nutritional yeast, olive oil, salt, and pepper. Blend until smooth and creamy.
Assemble the Lasagna:
In a baking dish, spread a layer of lentil marinara mix on the bottom.
Place a layer of lasagna noodles over the sauce.
Spread half of the tofu ricotta over the noodles.
Add half of the cooked mushrooms.
Add the eggplant
Repeat the layers: sauce, noodles, tofu ricotta, eggplant and mushrooms.
Finish with another layer of sauce and noodles on top.
Top with additional marinara sauce and sprinkle vegan Parmesan or regular Parmesan cheese if desired.
Bake the Lasagna: Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until heated through and bubbly.
Serve: Allow to cool for a few minutes before slicing. Serve warm and enjoy!