As you all may know by now, I am pretty into bean pasta (I’m planning to try out Vegan Keto next month so I won’t get to eat it, hence why I’m trying to get it all in now). This recipe took the bean pasta cake. It’s fresh, basil-y and to say Austin loved this recipe is an understatement. I’ve honestly never seen someone eat so fast.
So hold up, why are we doing vegan keto? I don’t think many of you know, but before Austin and I went Plant-Based we tried Paleo. I’ll be the first to admit I definitely lost weight a lot easier when I was Paleo, but I still felt sluggish and really could not handle the amount of meat that was required in the meal plan we were following. Paleo actually made me sick of meat. Yet, health was not the main reason Austin and I became plant-based. We chose to become vegan primarily for environmental reasons. Initially for me this meant, YAY I can eat pasta again! Obviously, this was not the healthiest decision. Then starting this blog, I was recipe testing like crazy which in turn ended up being a recipe for gaining some lbs.. So is life!
I have always been intrigued by keto and its many benefits but could not justify going back to eating meat until I found this awesome group on facebook for people who eat vegan AND keto! While keto and plant based don’t seem like the most natural pair, I am deciding to give this a try. While overall I have seen awesome things like my skin clearing up, I still can have moments of low energy levels and anxiety. This past month I have been working on upping my energy levels by removing coffee for a week and then removing sugar for a week (posts coming soon!). Now I am excited to challenge myself even more by maintaining a Vegan-Keto diet. While generally we are opposed to labels, I find “vegan-keto” as the easiest way to describe a low carb vegan diet.
The great thing about this recipe is the pesto is keto, and while the bean pasta is not keto, the whole thing is still vegan and delicious! Can’t wait to try using this pesto in new and exciting ways!
- 8 oz of your pasta of choice (I used mung bean pasta for this recipe)
- 2 cups of basil
- ⅓ cup raw walnuts
- ¼ cup extra virgin olive oil
- ¼ cup of vegetable broth
- 4 large cloves garlic
- 3 Tbsp nutritional yeast
- 1 Tbsp lemon juice
- Salt and pepper to taste
- Cook the pasta according to instructions, strain and set aside.
- While the pasta is cooking place all ingredients into a blender or food processor and blend until they are a paste consistency.
- Taste and add more ingredients if necessary: olive oil if too thick, nutritional yeast if needs to taste more cheesy, salt and pepper or lemon if it tastes bland.
- Add to pasta and enjoy!