How about you make this delicious Vegan Pesto Pasta for dinner this evening? This hearty Italian dish bursts with flavor and is sure to be a hit with the whole family. The pesto is packed with fresh herbs and healthy olive oil, and the creamy vegan ricotta cheese makes it incredibly rich. Plus, it’s incredibly easy to make - you can have it ready in less than 30 minutes!
Vegan Pesto Pasta
Ingredients:
- 1/2 lb pasta of your choice (tagliatelle, linguine, spaghetti)
- 3/4 cup vegan pesto
- 3/4 cup vegan ricotta cheese
- 1 cup frozen peas
- 1/4 cup chopped fresh basil
- Salt and freshly ground pepper, to taste
Instructions:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions.
- In a large bowl, combine the pesto and ricotta cheese. Season to taste with salt and pepper.
- Drain the pasta, reserving 1/4 cup of the cooking liquid. Add the pasta to the bowl with the pesto mixture and toss gently to combine.
- Add the frozen peas, chopped basil, and reserved cooking liquid to the bowl and stir to combine.
- Serve the pasta warm with additional chopped basil on top.
Enjoy this vegan pesto pasta for a comforting, easy-to-make weeknight meal! You can substitute the vegan ricotta with cooked lentils or cooked white beans to add extra protein and fiber to the dish. If you like, you can also swap out the tagliatelle for short pasta such as penne or farfalle. And if you’re feeling extra fancy, add a sprinkling of vegan Parmesan cheese on top for garnish.
Vegan Pasta Pesto with Hazelnuts, Peas and Miso
Ingredients:
- 1/2 lb pasta of your choice (linguine, spaghetti, penne)
- 3/4 cup vegan pesto
- 1/4 cup toasted hazelnuts, coarsely chopped
- 1 cup cooked or frozen peas
- 1/4 cup white miso paste
- Salt and freshly ground pepper, to taste
Instructions:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions.
- In a small bowl, combine the miso paste with 2 tablespoons of the cooking liquid. Stir to combine.
- In a large bowl, combine the pesto, hazelnuts and cooked or frozen peas. Add the miso mixture and stir to combine.
- Drain the pasta, reserving 1/4 cup of the cooking liquid. Add the pasta to the bowl with the pesto mixture and toss gently to combine.
- Add the reserved cooking liquid and stir to combine. Season to taste with salt and pepper.
- Serve
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