Miracle Noodle Spaghetti Kale Pesto Bowl

Pesto sauce and Miracle Noodles in a Bow pasta bowl

Miracle Noodle Spaghetti Kale Pesto Bowl

Gluten-free, no oil, vegan, plant based and low calorie pasta alternative. Miracle Noodles with kale pesto and tomatoes will become a favorite recipe on your WFPB journey.

Prep Time15

Cook Time10

Total Time25

Course: bowls, Dinner, Lunch

Cuisine: American, Japanese

Keyword: gluten-free, no oil, vegan, Vegan dinners, vegan lunch, whole foo plant based, Whole food, plant based - no oil

Servings: people

Calories: 236kcal

Cost: $5

Equipment

1 non-stick pan
1 colander

Ingredients

1 small avocado pitted
4 cups baby kale or Arugula
2 cloves garlic minced
1 tbsp nutritional yeast plus a bit more to garnish
1/4 tsp sea salt or more to taste
1 tbsp lemon juice
1 package Miracle Noodles spaghetti or angel hair
1 small tomato diced

Instructions

Place a pot of water on the stove and set to boil.
Add the avocado, kale, garlic, nutritional yeast, sea salt and lemon juice to a food processor and process until smooth. Set aside.
Open a package of Miracle Noodles and rinse well in a colander under running water according to the package directions.
Place the rinsed noodles into a pot of boiling water. Let boil for about 5 minutes, then drain.
Place the just boiled noodles in a non-stick frying pan. When the noodles are dry after about 5-8 minutes transfer the hot noodles to a mixing bowl and add as much sauce to suit your taste.
Place noodles on a plate and garnish with fresh tomato and nutritional yeast.

Notes

For the sea salt - I always use Herbamare Herbal Sea Salt when a recipe calls for sea salt. I only add a little, but it is my go-to salt.

Nutrition