250g red lentil pasta, uncooked
½ cup extra virgin olive oil
2 large garlic cloves
1 lemon, juiced
2 cups spinach
1 cup kale
1 cup basil
¾ cup almonds
4 tbsp nutritional yeast
¼ cup vegan parmesan
Salt and pepper
3 cups medley cherry tomatoes, halved
½ cup water
½ cup vegan shredded cheese of choice
Pre heat oven to 180°C.
In a medium pot of boiling salted water cook pasta according to packet instructions.
In a food processor or blender blitz extra virgin olive oil, garlic, lemon, spinach, kale, basil, almonds, vegan parmesan, salt and pepper until smooth.
In a large bowl toss the cooked lentil pasta with the tomatoes, pesto and a little water.
Transfer mixed pasta to a medium deep baking dish and sprinkle with nutritional yeast and extra vegan parmesan cheese.
Cover loosely with aluminium foil and bake for 10-12 minutes or until cheese melts.
Serve with lemon wedges.