VEGAN PESTO PASTA

VEGAN PESTO PASTA

Vegan Pesto Pasta is a quick and flavourful dish, perfect for a nutritious lunch or dinner. This recipe features whole wheat pasta tossed in a vibrant vegan pesto sauce, complemented by fresh cherry tomatoes for sweetness. The olive oil adds richness, while salt and pepper season the dish perfectly. With simple ingredients and minimal prep, this pasta is an excellent option for busy days when you need a satisfying yet healthy meal. The combination of whole wheat pasta and vegan pesto offers a balanced, plant-based dish that’s both delicious and wholesome.

RECIPE CATEGORY

Lunch, Dinner, Entrée

SERVING SIZE

1 serving

CUISINE

Italian, Mediterranean

PREPARATION / TECHNIQUES

Boil, No-Cook (for the sauce)

OCCASION / HOLIDAY

Weeknight Dinner, Quick Lunch, Picnic, Summer, Spring

SPECIAL CONSIDERATION / DIETARY CONCERNS

Vegan, Healthy, High Fibre, Low Cholesterol, Quick & Easy, Organic

DISH TYPE

Pasta, Main Dish

INGREDIENTS FOR VEGAN PESTO PASTA

• 60g whole wheat pasta

• 1 tbsp vegan pesto sauce

• 1/4 cup cherry tomatoes, halved

• 1/2 tbsp olive oil

• Salt and pepper to taste

FULL NUTRITIONAL INFORMATION

• Calories: 300

• Protein: 8g

• Carbohydrates: 40g

• Fibre: 7g

• Fat: 14g

• Saturated Fat: 2g

• Sodium: 200mg

• Sugars: 3g

PREPARATION FOR VEGAN PESTO PASTA

1. Cook the Pasta: Boil a pot of salted water and cook the whole wheat pasta according to the instructions. Once cooked, drain and set aside.

2. Prepare the Tomatoes: While the pasta cooks, halve the cherry tomatoes and set them aside.

3. Mix the Pesto: Add the vegan pesto sauce and olive oil in a large bowl. Stir to combine until smooth.

4. Combine the Pasta and Pesto: After draining the pasta, add it to the bowl with the pesto sauce and toss until evenly coated.

5. Add the Tomatoes: Gently fold in the halved cherry tomatoes, ensuring you distribute them evenly.

6. Season and Serve: Season the pasta with salt and pepper to taste. Serve immediately while warm.

PREP TIME

5 minutes

COOKING TIME

10 minutes

TIPS FOR VEGAN PESTO PASTA

• Use freshly cooked pasta for the best texture and flavour.

• To prevent the pasta from sticking, toss it in olive oil if you are not serving it immediately.

• If you like a creamier pesto, stir in a plant-based cream or extra olive oil.

VARIATIONS

• Add sautéed vegetables like spinach, zucchini, or mushrooms for extra nutrients and texture.

• Sprinkle with nutritional yeast for a cheesy flavour without using dairy.

• Include some roasted pine nuts or walnuts for added crunch and healthy fats.

• For a gluten-free option, substitute whole wheat pasta with gluten-free pasta.

PREPPING AND STORAGE

• Fridge: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop.

• Freezer: While enjoying this dish, fresh is best. You can freeze cooked pasta separately and thaw it before adding the pesto and other ingredients. However, the texture may change slightly after freezing.