Tonights dinner was conchiglie with creamy vegan pesto, peas, arugula, toasted pine nuts, sea salt, cracked black pepper, and lemon juice
I made enough to take to work with me tomorrow for lunch, and I’m super excited to eat it again. For the sauce, mix two parts vegan pesto (like this or this) with one part plain soy greek yogurt or vegan sour cream.
I like to eat this dish room temperature or chilled. It’s perfect for spring evenings! :)