Vegan Spinach Pesto Pasta!

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Vegan spinach pesto pasta, made with a fresh pesto full of spinach with hints of basil and lemon. A healthy recipe that comes together in about 30 minutes.

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Ingredients   [ For 2 to 4 people ]    [   Preparation time : 15 minute  –  Cooking time : 25 minutes  ]

For the vegan spinach pesto

  • 1/2 cup raw cashews (you could also try toasted pine nuts, walnuts, etc.)
  • 6 cups loosely packed spinach leaves (6 oz.)
  • 1 small bunch basil (0.75 oz.) thick stems removed
  • 1/4 cup plain, unsweetened non-dairy milk
  • 1/2 lemon juiced
  • 1/2 Tsp salt scent
  • pepper to taste

For the vegan spinach pesto pasta

  • 8 oz pasta of choice (I used shells)
  • 1 tsp olive oil
  • 1/2 yellow onion (or 1 shallot), diced
  • 2 cloves garlic minced
  • 1/2 cup reserved pasta water

Preparation Method

Make the pasta:

  1. Bring a pot of generously salted water to a boil, and cook your pasta according; to package directions. Drain it, reserving 1/2 cup of the cooking water. Do not rinse.

Make the vegan spinach pesto:

  1. Add the cashews to your food processor and pulse a few times until crumbled.
  2. Add the spinach, basil, nondairy milk, lemon juice, salt, and pepper, and continue; to pulse, stopping to stir and scrape the sides; if needed, until the spinach and basil are finely chopped.
  3. Add more lemon juice to taste; if desired, and set aside.

Put the finishing touches on the vegan spinach pesto pasta:

  1. In a large pan, heat olive oil over medium heat. Add the onion or shallot and a sprinkle of salt. Continue to cook, stirring occasionally, until the onion is softened and browning slightly. 

  2. Add the garlic and cook for just about 60 seconds; more, stirring occasionally, until the garlic is fragrant.
  3. Add the cooked pasta, reserved pasta water, and pesto and fold everything together gently.
  4. Reduce the heat to medium-low and cook, stirring frequently, until the sauce has thickened slightly and clings to the pasta, and is warm throughout.
  5. Remove from the heat and adjust seasoning; to taste. Serve warm.
  6. The pasta is best eaten immediately fold in a light drizzle; of olive oil before storing leftovers and keep in the fridge for up to 3 days.

Enjoy it !!

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