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Pesto Pasta
with Sun-dried Tomato Cakes and Spinach


Pesto Pasta
with Sun-dried Tomato Cakes and Spinach
Take a trip to Sprinly's Italian Kitchen with our delectable, creamy sunflower seed pesto sauce served with gluten-free pasta, spinach, cherry tomatoes, and flavorful sun-dried tomato cakes. Hearty, fresh, flavorful, and satisfying are just a few words that come to mind while savoring this dish with every bite.
INGREDIENTS
Sundried Tomato Cake (Organic Garbanzo Flour, Organic Sundried Tomato Puree (Organic Sundried Tomato, Extra Virgin Olive Oil, Organic Garlic, Organic Black Pepper), Baking Powder (Corn Starch, Sodium Bicarbonate, Monocalcium Phosphate), Himalayan Salt, Mineral Salt (Pink Himalayan Salt, Potassium Salt)), Gluten Free Pasta (Brown Rice Flour, Water), Pesto (Organic Sunflower Seed, Water, Extra Virgin Olive Oil, Organic Arugula, Lemon Juice, Fresh Basil, Nutritional Yeast (Dried Yeast, Niacin, Thiamine Hydrochloride, Riboflavin), Organic Chlorophyll (Chlorophyllin), Organic Garlic, Organic Cilantro, Himalayan Salt, Organic Black Pepper), Organic Cherry Tomato, Organic Spinach.
- Serving Size 1
-
Calories
760
- Cholesterol 0 mg
- Protein 23 g
- Carbs 92 g
- Sugars 8 g
- Fiber 21 g
- Fat 35 g
- Saturated Fats 5 g
- Sodium 470 mg
Upfront I have to admit that we don’t really like pasta. I know, I know.
The pasta, pesto, spinach, and tomatoes were all fine. Where this meal went wrong was the tomato cakes. What were they? We both had to, sorry to say it, spit them out.
Instead add a sprinkling of pine nuts and this meal would be good to go. We actually had some leftover salmon and it worked great.
Delish gf pasta. Didn’t need the tomato cakes.
Pesto Pasta with Sun-dried Tomato Cakes and Spinach
Pesto Pasta with Sun-dried Tomato Cakes and Spinach
Pesto Pasta with Sun-dried Tomato Cakes and Spinach