Here’s a delicious, easy,and nutrient-packed pasta dish you’ll love.

Sometimes we need a delicious vegan meal that is fast to prepare and keeps us smart and energized. Here’s a delicious, easy, and nutrient-packed pasta dish you’ll love. Start by cooking 300 - 400 grams of spaghetti according to the package instructions until al dente or cooked through but still slightly firm. While the pasta cooks, make the pesto by blending 50 grams of kale, a generous handful of fresh basil, 1 clove of garlic, 100 grams of roasted cashew nuts, 30 grams of vegan parmesan, 6 tablespoons of olive oil, and a good grind of black pepper until smooth. Before draining the pasta, scoop out a cup of the cooking water and set it aside. Toss the drained pasta, with the pesto, and stir in about half a cup of the reserved pasta water over low heat, adding more if needed to create a creamy, luscious sauce. Serve with extra grated vegan parmesan on top and enjoy. This recipe will give you four to six servings, and you can store it in the refrigerator or freezer for convenient meals throughout the week.