Recipe: Delicious Vegan Pesto Linguine

Vegan Pesto Linguine. Toss with linguine and lemon zest for a refreshing dinner. A nutty vegan olive pesto with linguine, green beans and potatoes. This pasta is made entirely with pantry ingredients and is perfect for the cooler months.

Vegan Pesto Linguine Today I'm making a quick, easy and tasty vegan pesto linguine with a side salad. This simple Vegan Pesto Recipe is the perfect blend of ingredients! Try this simple traditional vegan pesto recipe first and then experiment with all the other wonderful. You can cook Vegan Pesto Linguine using 10 ingredients and 11 steps. Here is how you cook that.

Ingredients of Vegan Pesto Linguine

  1. It's 10 oz of whole-wheat linguine.
  2. You need 1 cup of dairy-free basil and garlic pesto.
  3. Prepare 8 oz of kale.
  4. You need 8 oz of peas.
  5. It's 3 oz of roasted red peppers.
  6. You need 3 oz of fennel.
  7. You need 1/4 oz of parsley.
  8. Prepare 1 tsp of nutritional yeast.
  9. It's 3 tbsp of pine nuts.
  10. It's of olive oil.

Linguine with Pesto and Wild Mushrooms. Makes four generous servings and can easily be Animal Rights,Food & Recipes food,pasta,Pesto,Recipe,Vegan Erica Leibrandt. Try our linguine with peas and mint pesto for a vegetarian linguine recipe for the whole family. This Pesto Linguine is topped with Crispy Balsamic Chickpeas that add tons of protein and flavor to Who knew that balsamic vinegar and my homemade pesto recipe would make pesto linguine one of.

Vegan Pesto Linguine instructions

  1. Cook linguine noodles in boiling water for 9-12 minutes..
  2. Strain linguine, return to pot and drizzle with 3-4 tablespoons of olive oil..
  3. Chop kale into bite sized pieces and discard the large stems..
  4. Remove the core from fennel and dice into small pieces..
  5. Destem parsley and chop the leaves..
  6. Place pine nuts in a dry sauté pan and cook until toasted, 2-3 minutes. Roughly chop them after..
  7. Heat 3 tablespoons olive oil in the same pan and add the fennel. Season with salt & pepper and cook for 6-8 minutes..
  8. Add roasted red peppers, peas and kale and combine. Cook until the kale is slightly wilted and vibrant, 3-5 minutes..
  9. Return pot with linguine back over medium heat. Add the veggies to the pot and stir to combine. Cook 1-2 minutes, until liquid is absorbed..
  10. Remove pot from heat. Add dairy free basil and garlic pesto and stir..
  11. Garnish the finished bowl with parsley, nutritional yeast and the toasted pine nuts :).

Walnut pesto is common along the Ligurian coast, where basil pesto also originated. I like to vary this sauce. Linguine with mushroom, roast pumpkin and avocado pesto. A very satisfying pasta dish, light and full of flavour. Cook the pasta following pack instructions.