Basil Pesto Pasta Recipe | Vegan pesto pasta | pesto pasta | pesto recipe

pesto pasta
  • Prep Time
    20m
  • Cook Time
    30m
  • Serving
    4
  • View
    820

The children will cheerfully get up if they know that pasta is about to be served in the house.

Pasta with Vegan Pesto Recipe! Summertime pasta being at best. Vegan pesto created from scratch, mixed with roasted Farmer’s Market vegetables and rigatoni. A must-try!

Basil Pesto Pasta Recipe | vegan pesto pasta Recipe | pesto pasta | pesto recipe

Ingredients

For Roasted Vegetables

2 medium zucchini, sliced
16 mushrooms, sliced
2 bell pepper, chopped
20 cherry tomatoes, sliced
olive oil 2 tablespoon
salt/pepper

For Vegan Pesto

4 cup fresh basil, packed
1 pound pine nuts
12 dried rigatoni
6 tbsp. nutritional yeast
1 teaspoon of salt
4 large garlic cloves, peeled and sliced
1 tablespoon extra-virgin olive oil
12 dried rigatoni
4 teaspoons lemon juice

Instructions

Make the roasted vegetables:

Set the oven to 400 degrees. Add olive oil, a good teaspoon of salt, and pepper to the vegetables (zucchini, mushrooms, bell pepper, and tomatoes). Spread out on a baking sheet, then roast for 20 to 25 minutes, or until fork-tender.

pesto pasta

Make the plant-based pesto:

In the bottom of a food processor, combine the basil, pine nuts, garlic, lemon juice, nutritional yeast, and salt. Pulse until the ingredients are mostly diced, then add the olive oil while the machine is still going to create a thick pesto. Salt as desired and according to taste.

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Bring salted water in a big pot to a boil. In accordance with the directions on the package, add the rigatoni and cook until almost soft. Drain the pasta, keeping 1/4 cup of the water.

Ingredients

For Roasted Vegetables

For Vegan Pesto

Directions

Step 1

Make the roasted vegetables: Set the oven to 400 degrees. Add olive oil, a good teaspoon of salt, and pepper to the vegetables (zucchini, mushrooms, bell pepper, and tomatoes). Spread out on a baking sheet, then roast for 20 to 25 minutes, or until fork-tender.

Step 2

Make the plant-based pesto: In the bottom of a food processor, combine the basil, pine nuts, garlic, lemon juice, nutritional yeast, and salt. Pulse until the ingredients are mostly diced, then add the olive oil while the machine is still going to create a thick pesto. Salt as desired and according to taste.

Step 3

Bring salted water in a big pot to a boil. In accordance with the directions on the package, add the rigatoni and cook until almost soft. Drain the pasta, keeping 1/4 cup of the water.

Step 4

Assemble! Prepared pesto, roasted vegetables, and pasta should be combined. If more pasta water is required, add one or two tablespoons to help in mixing.

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