Pesto Miracle Noodles // GLUTEN FREE, OIL FREE & VEGAN

Ingredients

• 4 cups Baby Arugula (packed loosely)
• 0.5 Avocado (ripe, flesh only)
• 2 cloves Garlic (peeled)
• 1 tablespoon Nutritional Yeast (plus extra for garnish)
• 0.5 teaspoon Sea Salt
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 package Miracle Noodles (Gluten‑Free Spaghetti) (approximately 12 oz, rinsed and drained)
• 0.5 cup Cherry Tomatoes (halved, for garnish)
• 2 tablespoons Fresh Basil Leaves (chiffonade, optional garnish)

Instructions

1. Make the Avocado‑Arugula Pesto

   Add 4 cups baby arugula, half an avocado, 2 cloves garlic, 1 tbsp nutritional yeast, 0.5 tsp sea salt and 1 tbsp lemon juice to the food processor. Process until smooth, stopping to scrape down the sides as needed.

   Time: PT5M

2. Rinse the Miracle Noodles

   Open one package of miracle noodles, place them in a colander and rinse thoroughly under cold water to remove the packaging liquid.

   Time: PT2M

3. Boil Water

   Fill a large pot with about 4 quarts of water and bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

4. Cook the Noodles

   Add the rinsed miracle noodles to the boiling water and cook for 4‑5 minutes, following the package directions. Test for a tender‑but‑still‑slightly‑chewy texture.

   Time: PT5M

   Temperature: 100°C

5. Drain the Noodles

   Drain the noodles in the colander and give them a quick shake to remove excess water.

   Time: PT1M

6. Combine Noodles and Pesto

   Transfer the hot noodles to a mixing bowl. Add as much pesto as desired (about ½‑¾ cup) and toss until the noodles are evenly coated.

   Time: PT2M

7. Plate and Garnish

   Divide the dressed noodles between two bowls. Garnish with halved cherry tomatoes, a sprinkle of extra nutritional yeast, and a few fresh arugula leaves or basil.

   Time: PT1M

Nutrition Facts

Calories

105

Protein

2 g

Carbohydrates

10 g

Fat

7 g

Fiber

4 g