Vegan pesto pasta, healthy eating, vegan recipe, mindful eating, vegan pasta

Pasta with dandelion-pumpkin seed pesto



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


  • 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)


  • Pumpkin seeds
  • Hemps seeds


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 🙂

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