Vegan Pesto Fettuccine
Vegan Pesto Fettuccine

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vegan pesto fettuccine. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Vegan Pesto Fettuccine is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Vegan Pesto Fettuccine is something which I have loved my whole life. They are nice and they look fantastic.

Once drained, return the pasta to the pot, and stir in the pesto, adding reserved pasta water until the sauce reaches desired consistency. To reheat this pesto pasta, microwave it or warm on the stove. Use regular pesto for a non-vegetarian version.

To get started with this recipe, we have to prepare a few ingredients. You can have vegan pesto fettuccine using 18 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Vegan Pesto Fettuccine:
  1. Get Homemade Basil Pesto
  2. Take Brussel Sprouts
  3. Prepare Whole Grain Pasta
  4. Get Tomatoes
  5. Take Balsamic Vinegar
  6. Take Red onion
  7. Prepare Red pepper
  8. Get Green pepper
  9. Prepare Yellow pepper
  10. Prepare Oregano
  11. Prepare Sea salt
  12. Get Coconut oil
  13. Prepare Lemon pepper
  14. Take Juice of a lemon
  15. Get Fresh basil
  16. Take Garlic
  17. Take White onion
  18. Take Black Pepper

You can whip this sauce up in less time than it takes the pasta to cook. Vegan avocado pesto pasta is a filling twist on classic pesto. Avocado pesto pasta is creamy, flavorful, and packed with nutrients from spinach and avocado. It's healthy, nutritious, super tasty and so easy to make!

Instructions to make Vegan Pesto Fettuccine:
  1. Boil water for noodles. Wash vegetables. Peel onions.
  2. Dice garlic, red onion, green, yellow, red and orange peppers. Slice Brussel sprouts in half.
  3. Slice tomatoes once, and then cut slices in half. Put tomato pieces in a bowl. Pour balsamic vinegar on tomatoes to soak for full absorption. Sprinkle oregano and sea salt on to tomatoes. Put aside for later.
  4. Pour coconut oil in fry pan. Heat on medium high. Place Brussel sprouts faced down in one single layer into the oil. Brown them, flip once, Brown the other side. Cover with lid for 5 minutes. When done, pour into a bowl. Squeeze a fresh lemon into Brussel sprouts. Season with lemon pepper, onion powder, sea salt and garlic powder.
  5. Pour coconut oil in pan. Heat to medium high. Add all diced peppers, and red onions. Sauté until brown sear. Sprinkle sea salt.
  6. Create Pesto Sauce

Blitz the pine nuts with the remaining ingredients in a food processor until smooth. We used a mix of fresh basil and parsley in this pesto as the parsley provides a lovely balance to the flavor. And then we used a mix of pine nuts and walnuts for the same reason - the walnuts provide some balance to the stronger flavor of the pine nuts. So the overall recipe has a lovely flavor balance between strong flavors and mild so that no particular flavor. My vegan pesto is perfect on pasta, great on gnocchi, and brilliant on baked potatoes.

So that is going to wrap it up with this special food vegan pesto fettuccine recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!