Creamy Vegetarian Pesto Pasta

1 bag of rice pasta or other low fodmap pasta (12 oz)
1 1/2 cup unsweetened plain coconut or greek yogurt
1/2 cup olive oil
1 oz chopped fresh basil
1/2 cup chopped fresh spinach
1 large green onion, green part only, chopped
1 bag of 8 oz mozzarella cheese
1 small eggplant chopped into small pieces
1 yellow squash chopped into small pieces
1 red bell pepper, chopped
1/4 cup avocado oil

Cook pasta according to instructions, but take off 3 minutes of cooking time, drain. In a food processor combine yogurt, olive oil, basil, spinach, green onion, mozzarella cheese, 1 tsp salt, and 1/2 tsp pepper.  Process until it has become a sauce and there are no longer any large pieces of the spinach or basil left. In a saute pan heat the avocado oil on medium heat and place all your chopped vegetables in the pan to cook with 1 tsp salt and 1/2 tsp pepper.  Allow this to saute for 8 minutes. Add your drained pasta in a large saucepan and add in the basil sauce and vegetables.  Allow this to come to a boil.  Cook for approximately 5 minutes until the sauce has thickened.  Allow to cool and enjoy.

Comments are closed, but trackbacks and pingbacks are open.