- In a medium pot, boil quinoa pasta for 8 minutes (or until desired texture is reached). Drain and set aside.
- In a blender, puree olive oil, garlic, coconut milk, nutritional yeast, lemon juice, zucchini, basil and spinach.
- Pour pureed mixture into the pot and bring to a simmer.
- Add pasta and mix to incorporate. Top with hemp seeds and salt to taste.
1 cup (145 g)