Vegan Basil Pesto Pasta With Vegetables Recipes

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VEGAN PESTO PASTA RECIPE BY TASTY



Vegan Pesto Pasta Recipe by Tasty image

Here's what you need: fresh basil, fresh arugula, lemon juice, olive oil, water, garlic, pepper, kosher salt, almond meal, vegan spaghetti, pasta water

Provided by Camille Bergerson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 11

1 cup fresh basil, packed
1 cup fresh arugula, packed
½ lemon lemon juice
⅓ cup olive oil
½ cup water
2 cloves garlic, peeled
1 teaspoon pepper
2 teaspoons kosher salt
1 ¼ cups almond meal
1 lb vegan spaghetti
⅓ cup pasta water, if you're using this as a dip, omit the pasta water

Steps:

  • Combine basil, arugula, lemon juice, water, and olive oil to a blender and blend for 5-10 seconds.
  • Add garlic, salt, pepper, and almond meal to the blender and blend until completely incorporated.
  • Boil salted water and cook spaghetti according to packaging instructions.
  • When draining the pasta, reserve ⅓ to 1 cup (80 to 235 ml) of water.
  • Once drained, return the pasta to the pot, and stir in the pesto, adding reserved pasta water until the sauce reaches desired consistency.
  • Enjoy!

Nutrition Facts : Calories 392 calories, Carbohydrate 47 grams, Fat 18 grams, Fiber 4 grams, Protein 11 grams, Sugar 2 grams

PESTO PASTA SALAD



Pesto pasta salad image

Enjoy this veggie pesto pasta salad with cucumber, peas, cherry tomatoes and basil for an easy family meal. It's great for a packed lunch or summery picnic

Provided by Lulu Grimes

Categories     Dinner, Lunch

Time 22m

Number Of Ingredients 7

400g mini pasta shapes
200ml crème fraîche
4 tbsp fresh pesto
½ cucumber , cut into small cubes
16 cherry tomatoes , cut into quarters, or halved
200g frozen peas , cooked and chilled
handful basil leaves

Steps:

  • Cook the pasta for 10 mins in salted boiling water until al dente, drain, then tip into a bowl. Stir in the crème fraîche followed by the pesto, then leave to cool.
  • When the pasta is cool, stir in the cucumber, tomatoes and peas followed by the basil leaves. Season if it needs it, and tip into a container to transport it.

Nutrition Facts : Calories 420 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.3 milligram of sodium

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