Vegan Linguine With Spinach Pesto Recipes

VEGAN GNOCCHI WITH SPINACH PESTO RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Scrub and wash the potatoes thoroughly, dry, and place on a parchment-lined baking sheet. Prick the potatoes all over with a fork and bake for about 1 hour, or until the potatoes are tender when pricked with a fork.
• Remove from the oven and cool slightly until you can handle them. Peel off the skins.
• Grate the potatoes with a cheese grater or put them through a ricer . Remove any tough pieces.
• Put the potatoes on a large, clean board and form them into a nest shape. Sprinkle the top with the flour and salt and pour the olive oil in the center.
• Mix the olive oil into the potatoes and flour using a fork or your hands. Knead the dough for a few minutes or until it comes together to form a soft dough. All of the ingredients should be incorporated, but do not over-knead or the potatoes will become tough.
• Cut off a piece of the dough and roll it into a long log.
• Cut the log into 3/4-inch pieces.
• Roll each piece across a gnocchi board or across the tines of a fork. You can also skip this step, but it helps hold the sauce on the gnocchi.
• Bring a large pot of water to a boil and add salt. Add in about a cup of the gnocchi and cook just until they float to the surface. Using a slotted spoon, lift the gnocchi from the water and place on a parchment-lined baking sheet. Repeat until you have cooked all of the gnocchi.
• Gather the ingredients.
• Add the spinach, basil, garlic, nutritional yeast, and salt to a food processor. Slowly drizzle in the olive oil as its blending. Blend until the sauce is finely chopped and mostly smooth.
• Toss the gnocchi with the pesto and serve with a sprinkle of vegan Parmesan if you wish.

LINGUINE WITH SPINACH-BASIL PESTO

Steps:

• Bring a large pot of generously salted water to a rapid boil.
• Divide the Fresh Pasta dough in half, working with one half at a time and keeping the other piece wrapped. Set up a pasta roller attachment on a stand mixer (or secure a hand roller to the side of your work surface). Lightly flour your work surface and roll out the dough until it is thin enough to pass through the pasta roller. Set your pasta roller to the widest setting. Turn on the pasta roller and pass the dough through once. Fold the rolled-out piece of dough over itself, and then pass through the roller again. If the edges begin to fray or the dough gets sticky or damp, lightly dust both sides with flour. Repeat six or seven more times, until the dough is smooth.
• Adjust the roller to the second widest setting, dust both sides of the dough with flour, and pass it through twice (without folding). Repeat, adjusting to a thinner setting each time and passing through twice, until the dough is thin but not so much that it is translucent.
• Dust a work surface with some semolina flour to keep the dough from sticking. Trim the dough into 10- to 12-inch long sheets, stacking them with semolina between each sheet. Fold the stack of dough sheet in half, and then in half again. Use a sharp knife to slice the dough along the short side of the stack into 1/4-inch thick slices. Unroll the noodles and toss with semolina flour to prevent sticking. Repeat the rolling and cutting process with the remaining dough.
• Drop the pasta into the boiling water and stir immediately. Leave the pasta to cook, stirring occasionally, for 2 minutes. Add the green beans cook 1 1/2 minutes more. Lift the pasta and green beans from the water with tongs or a spider and place in a heatproof bowl along with about 1/4 cup pasta water. Pour about 3/4 cup pesto over the pasta and beans and toss well, adding more pesto if necessary. Top with more grated cheese.
• Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
• Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
• Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper and knead until a smooth dough forms. Discard any excess flour.
• Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.
• Combine the basil, spinach, garlic and a pinch of salt in a food processor or blender and pulse until finely chopped. With the machine running, stream in the oil through the opening. Add the cheese and process until almost smooth. (Add more oil if needed to create a smooth, spoonable consistency.) Taste and season with salt and pepper; transfer to a bowl.