This super-easy vegan pesto pasta could become your weekday dinner of choice. If you prep pesto ahead of time, you might be able to have a fantastic dinner in a matter of 10 minutes.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Main Course
Cuisine: Italian
Servings: 2
Calories: 910kcal
Author: World of Vegan
Ingredients
For the vegan pesto
¼cupfresh basil leaves
1clove garlic
¼cuptoasted pine nuts
1tablespoonolive oil
pinchsea salt
pinchblack pepper
1teaspoonfreshly squeezed lemon juice
1tablespoonwater
For the pasta
9ouncesvegan pastatagliatelle is ideal
1tablespoon olive oil
½red onion
1cupfrozen peas
1zucchiniabout 4 ounces
½cupfresh spinach
1tablespoontoasted pine nuts
2tablespoonsvegan pestofrom recipe above
Instructions
For the vegan pesto
Put all the ingredients for the pesto into a food processor (or blender) and blitz. Don’t overdo it otherwise it will become like a puree. It should have some chunks of basil left. Set aside.
For the pasta
Cook the pasta according to the instructions on the package.
In another pan, start with heating up the oil. When it’s nice and hot, add the finely sliced red onion and cook for 2 minutes.
Now add the frozen peas with the sliced zucchini (¼ of an inch slices) and cook for another 3 minutes.
Add the spinach and season with salt and pepper to taste.
When the pasta is ready, drain it and add it straight into the pan. Turn off the heat and add the pesto in and mix nicely until it coats all the pasta.
Serve with some sprinkled pine nuts on top and enjoy!
Notes
Storage - Store leftover pesto sauce separately in a sealed container in the fridge for up to 10 days. See article above for different ideas for using pesto sauce! Leftover pesto pasta can be stored in an airtight container in the refrigerator for up to a week.