"Veggie Loaded Pesto Pasta!🍝By far one of my favourite speedy recipe, full of flavour and with actually quite few veg"
Vegan Vegetable Pesto Pasta
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A Note from Feedfeed
This pasta is packed with vibrant green vegetables. Broccoli, peas, and spinach are sauteed until spinach is just wilted. Pasta and vegan pesto made of cashews and nutritional yeast are tossed in, resulting in a creamy a flavorful pasta.
For similar recipes check out our Vegan Pasta feed featuring this delicious Creamy Roasted Pepper & Tahini Pesto Pasta by @Legallyplantbased and Vegan Tofu Butternut Squash Pasta by @Earthofmariaa.
Check out our Vegan Hub Page for all things vegan like Vegan Snacks, Vegan Lunch, Vegan Entertaining!
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Serves or Makes: 2
Recipe Card
For Vegtables
ingredients
- 1/2 shallot, finely chopped
- 1/2 chopped in very small pieces head of broccoli
- 1 cup frozen peas
- handful of baby spinach
- Olive oil
- 4 ounces your favorite pasta
For the Pesto
ingredients
- a bunch fresh basil
- 2 garlic cloves
- 4 extra virgin olive oil
- 1 tablespoon nutritional yeast
- 2 tablespoons cashews or pine nuts
- 1/2 lemon, juiced
- salt and pepper to taste
Method
Step 1
Add a drizzle of oil to a frying pan together with the chopped shallot. Cook for 5 minutes until it starts to caramelize. Add in the chopped broccoli a dash of water and cook with the lid on for another 5-8 minutes. Add in the frozen peas and cook for 2 more minutes.
Step 2
To make the pesto simply blitz all the ingredients together either by using a food processor or a hand blender.
Step 3
Cook the pasta according to the cooking instructions and make sure to save a couple of tablespoons of its cooking water. Drain the pasta and add it to the pan together with the spinach and cooking water and cook for 1 minutes until the spinach are wilted. Stir in the pesto and enjoy!