Vegan Pesto Pasta
by: claire cary
This easy vegan pesto pasta with veggies is a healthy dinner recipe that is ready in under 30 minutes. It's full of flavor, packed with vegetables and even kid friendly!
Ingredients
Pasta
- 12 ounces pasta of choice I used gluten free
- 1 cup peas
Sauce
- 2 cups fresh basil
- 2 cups arugula
- ½ cup olive oil
- 1 cup pine nuts
- 2-3 large cloves garlic
- 1-2 tablespoons lemon juice
- ⅓ cup cashew parmesan click for recipe
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions.
- Add all pesto ingredients to a food processor or blender and process until smooth. Taste and adjust flavor as desired.
- When the pasta is done cooking, add in the sauce and toss to combine.
- Toss in the peas and let defrost.
- Serve with more parmesan and fresh chopped basil. Enjoy!
Notes
I do not recommend making it oil free as olive oil is a key ingredients for the overall flavor and texture of the sauce. You can sub half of the oil for water or vegetable broth if you prefer, but I do not recommend leaving it out or subbing entirely.
I love using pine nuts as the base of pesto sauce because they have a subtly nutty flavor, but you can really use any kind of nut here. Almonds, cashews etc. are all delicious.
Serving: 1bowl / Calories: 527kcal / Carbohydrates: 64g / Protein: 18g / Fat: 30g / Saturated Fat: 6g / Fiber: 13g / Sugar: 6g
