VEGAN PESTO PASTA (GF)

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Penne pasta with pesto sauce, green peas and chopped red pepper in a beige bowl
Vegan Pesto Pasta (GF)
This Vegan Pesto Pasta is super easy to make, nutty and fragrant, and easily customisable!

• 5 from 2 votes
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• Course: Main CourseCuisine: ItalianKeyword: vegan pesto, vegan pesto pastaPrep Time: 15 minutesCook Time: 10 minutesTotal Time: 25 minutesServings: 2Calories: 632kcalAuthor: Rhian Williams

Ingredients

• 200 g (7 oz) pasta (ensure gluten-free if necessary - I like brown rice spaghetti)
• For the pesto*:
• 30 g (1 oz) fresh basil
• 1 clove garlic , peeled
• 2 tablespoons lemon juice
• 3 tablespoons pine nuts (or sub any other nuts or seeds)
• 2 tablespoons olive oil (or sub water)
• 2 tablespoons nutritional yeast
• Salt + pepper to taste

Instructions

• Boil pasta according to instructions on packet - add a handful of frozen green peas if you wish
• Meanwhile, place all the ingredients for the pesto into a food processor and whizz until smooth - add a little extra water or plant-based milk if you're having trouble blending it
• Drain the cooked pasta 
• Add the pesto sauce to the pan with the drained pasta and mix well
• Enjoy immediately!

Notes

• *You can also use store-bought vegan pesto
• I like to add peas to this and cook them at the same time as the pasta, but you can add any other vegetables you like. Broccoli or kale can be cooked with the pasta,  spinach can be wilted in at the end. Or you could pan-fry some courgette (zucchini) or mushrooms. 
• How to make Creamy Vegan Pesto Pasta
• If you want to make this Vegan Pesto Pasta creamy, you can do this very easily using plant-based milk (I like unsweetened almond milk, unsweetened cashew milk or unsweetened oat milk for this) and cornflour (cornstarch).
• For the serving size specified in this recipe, you'll need to use 230 ml (1 cup) plant-based milk and 2 tablespoons cornflour (cornstarch). 
• Be very careful with how you use the cornflour, though! You have to dissolve the cornflour first in a very small amount of cold water and then only add it to the sauce once it's very hot and bubbling. If you add the cornflour straight to the hot sauce without dissolving it in cold water first, it'll form small clumps that refuse to dissolve and if you add the dissolved cornflour when the sauce isn't very hot, the same thing will happen.
• Troubleshooting tip: However, if you do end up with a sauce full of clumps of cornflour, you can just tip the sauce back into the blender you made your pesto in until you get rid of the lumps and then reheat the sauce in the pan, gently stirring it, and it should thicken up.

Nutrition Facts

• Vegan Pesto Pasta (GF)
• Amount Per Serving
• Calories 632 Calories from Fat 234
• % Daily Value*
• Total Fat 26g 40%
• Saturated Fat 2g 10%
• Sodium 7mg 0%
• Potassium 506mg 14%
• Total Carbohydrates 81g 27%
• Dietary Fiber 5g 20%
• Sugars 3g
• Protein 19g 38%
• Vitamin A 15.8%
• Vitamin C 10.9%
• Calcium 4.8%
• Iron 17%
• * Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?

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source https://www.kreatifkita.me/2019/04/vegan-pesto-pasta-gf.html

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