Vegan Pesto Linguine
Vegan Pesto Linguine

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, vegan pesto linguine. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Vegan Pesto Linguine is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Vegan Pesto Linguine is something that I have loved my whole life. They are nice and they look wonderful.

Find Deals on Basil Pesto Vegan in Groceries on Amazon. Once drained, return the pasta to the pot, and stir in the pesto, adding reserved pasta water until the sauce reaches desired consistency. Blitz the pine nuts with the remaining ingredients in a food processor until smooth.

To get started with this particular recipe, we have to prepare a few ingredients. You can have vegan pesto linguine using 10 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Vegan Pesto Linguine:
  1. Get 10 oz whole-wheat linguine
  2. Prepare 1 cup dairy-free basil and garlic pesto
  3. Prepare 8 oz kale
  4. Make ready 8 oz peas
  5. Prepare 3 oz roasted red peppers
  6. Get 3 oz fennel
  7. Make ready 1/4 oz parsley
  8. Get 1 tsp nutritional yeast
  9. Take 3 tbsp pine nuts
  10. Take olive oil

This creamy vegan pesto pasta sauce is incredibly quick, easy, and delicious! You can whip this sauce up in less time than it takes the pasta to cook. 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.

Instructions to make Vegan Pesto Linguine:
  1. Cook linguine noodles in boiling water for 9-12 minutes.
  2. Strain linguine, return to pot and drizzle with 3-4 tablespoons of olive oil.
  3. Chop kale into bite sized pieces and discard the large stems.
  4. Remove the core from fennel and dice into small pieces.
  5. Destem parsley and chop the leaves.
  6. Place pine nuts in a dry sauté pan and cook until toasted, 2-3 minutes. Roughly chop them after.
  7. Heat 3 tablespoons olive oil in the same pan and add the fennel. Season with salt & pepper and cook for 6-8 minutes.
  8. Add roasted red peppers, peas and kale and combine. Cook until the kale is slightly wilted and vibrant, 3-5 minutes.
  9. Return pot with linguine back over medium heat. Add the veggies to the pot and stir to combine. Cook 1-2 minutes, until liquid is absorbed.
  10. Remove pot from heat. Add dairy free basil and garlic pesto and stir.
  11. Garnish the finished bowl with parsley, nutritional yeast and the toasted pine nuts :)

So the overall recipe has a lovely flavor balance between strong flavors and mild so that no particular flavor. Sometimes all we want is a nice and simple dish like a vegan pesto pasta. I've made many a pesto pasta before, and many different kinds of pestos. You can choose from parsley pesto , or kale pistachio pesto , a more classic basil pesto or a different creamy cashew pea pesto. Toss this simple vegan pesto with pasta, use it as a pizza sauce to make a vegan pesto pizza or serve it up with bread or crackers for an appetizer.

So that’s going to wrap this up for this exceptional food vegan pesto linguine recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!