Pasta with dandelion-pumpkin seed pesto

SERVINGS: 1

INGREDIENTS

• 2 handfuls of vegan macaroni
• 1 cup of chopped broccoli florets
• 3 white mushrooms
• 1/2 avocado

PESTO SAUCE

• 1/2 bunch of dandelion greens, chopped
• 1/2 cup toasted hulled pumpkin seeds
• 1/3 grated vegan Parmesan cheese
• 2 garlic cloves
• Juice of 1/2 lemon
• 1-2 tbsp of extra virgin olive oil
• Pinch of salt (to taste)

TOPPINGS:

• Pumpkin seeds
• Hemps seeds

METHOD

Put the macaroni and the mushrooms (cut in slices) in a pot with boiling water, and cook for 6-8 minutes (see cooking instructions on the package of the pasta).

Drain the macaroni and the mushrooms and put in a bowl, add the broccoli florets, and the avocado cut in deices.

For the sauce: Put all ingredients in a blender and blend until the sauce becomes smooth.

Add the desired sauce on the macaroni and then add the desired toppings 🙂