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Recipe Review
This was a hearty and creamy dinner that did not take much time to make. The only thing I would change is that I would mix in toasted pine nuts or sprinkle some on top when serving. It really is a simple recipe, just whole grain spaghetti, the basil pesto from page 24 of the Forks over Knives Cookbook, and white beans. Even though it only had a few components, it was still tasty and filling.
It was not amazing but would be something I would make for a normal weeknight dinner. The success of this recipe with my family shows that cooking whole food plant based dinners do not need to be complicated.
Have you tried this recipe? If so, what did you think of it? Let us know in the comments below.
Recipe Ratings:
Difficulty: Easy, although you have to make the basil pesto on page 24 first.
Did my toddlers like it? Yes
Will I make it again? Yes
Overall: 4 out of 5 stars
This recipe can be found on page 148 in the Forks over Knives Cookbook.
Why isn’t the recipe posted here?
This post is part of the Forks Over Knives Cookbook Project, an effort to post pictures and reviews of all 300+ recipes to help you decide which recipe is worth cooking. The cookbook only has a few photos so hopefully people find it helpful to see what the recipes look like once prepared.
I also wouldn’t want anyone new to this way of eating to get discouraged by spending a lot of time and effort on recipes that don’t taste amazing, since WFPB food can definitely taste great. I apologise about the lack of a recipe included but I cannot post it for copyright reasons. However, many of their recipes can be found on their website or their app if you don’t have the cookbook.