Basil Pesto Pasta Recipe

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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!

Tomatoes
Veggies
Onion
Chili
Cheese
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Ingredients

For Roasted Vegetable

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

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Ingredients

For Roasted Vegetable

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

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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.

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.

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.

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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Basil Pesto Pasta Recipe | Vegan pesto pasta Full Recipe Step by step

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