Vegan Pesto Pasta with Spring Vegetables
The goddess of the recipe is the homemade pesto made with green herbs. Use the pesto with pasta of choice. A family favourite that can be made ahead to consume hot or cold.
Servings 4 Servings
Ingredients
Spring Vegetable Pasta
- 1 batch parsley and coriander pesto
- 1 bunch fresh asparagus diced
- 2 cups fresh peas rinsed and drained
- 2 tbsp olive oil
- 8 oz fresh fettuccine
- ¼ cup cashews crushed
- Salt and pepper to taste
Parsley and Coriander Pesto (Heavy Metal Detox)
- 3 cloves garlic
- ⅓ cup Brazil nuts selenium source or macadamia nuts
- ⅓ cup sunflower seeds cysteine source
- ⅓ cup pumpkin seeds zinc, magnesium source
- 1 cup fresh coriander cilantro
- 1 cup parsley
- ⅔ cup cold pressed olive oil
- 4 tbsp lemon juice vitamin c source
- Sea salt and/or dulse flakes to taste seaweed to flavour
Instructions
Vegan Pasta
- Prepare the asparagus. Rinse the asparagus, then slice into bite-sized pieces. Toss with 1 tablespoon olive oil, sea salt, and pepper.
- Sauté the vegetables. Heat the remaining oil in a non-stick pan over medium-high heat. Add asparagus and cook for 5 minutes until just tender. Add peas in the last 2 minutes. Remove from heat.
- Cook the pasta. Boil a large pot of salted water. Add fresh pasta and cook for 2 to 3 minutes until al dente. Drain well.
- Combine everything. Place pasta in a large bowl. Add the pesto and sautéed vegetables. Toss gently to coat evenly.
- Garnish and serve. Top with crushed cashews and serve warm. This healthy vegan pasta also makes great leftovers.
Vegan Pesto Sauce
- Soak nuts and seeds. Soak your chosen nuts and seeds in water overnight to soften and remove enzyme inhibitors.
- Blend herbs and oil. Add parsley, coriander, and olive oil to a blender. Pulse until chopped and combined.
- Add remaining ingredients. Add soaked nuts, garlic, lemon juice, and salt. Blend until you get a smooth pesto paste.
- Store correctly. Transfer to a dark glass jar and cover with a thin layer of olive oil. Refrigerate for freshness.
Notes
Serving Suggestions and Pairings
Do you want to take your vegan pesto pasta up a notch? These pairings add freshness, crunch and flavour:- Crushed Pine Nuts: Toasted and sprinkled for an earthy crunch.
- Arugula Salad: Peppery greens tossed with lemon vinaigrette balance the creamy sauce.
- Lemon Zest: Grated over the top brightens and cuts through richness.
- Garlic Bread: Crusty garlic bread to mop up every last pesto-soaked noodle.
- Cherry Tomato Salsa: Bright and tangy to offset the creaminess.
Foolproof Tips for Vegan Pesto Pasta Perfection
Get it right from the first bite. These little tweaks bring bold flavour and better texture to every bite of your vegan pesto pasta:- Use fresh basil: Brings out the bright flavour and colour, giving your vegan pesto pasta that signature taste.
- Keep the veggies just tender: Lightly cooked spring vegetables keep your healthy vegan pasta crisp, colourful, and full of natural, plant-based goodness.
- Save pasta water: A splash of starchy water helps loosen pesto, coating your spring vegetable pasta without needing extra oil.
- Blend pesto well: A smooth, creamy pesto ensures your dairy-free pesto pasta is evenly coated with bold, herby flavour.
- Serve it fresh: Vegan pesto pasta is best warm and vibrant, so do not let it sit too long.
Frequently Asked Questions
- Is vegan pesto pasta healthy? Yes, this vegan pesto pasta includes whole foods: seasonal vegetables, healthy fats from olive oil and nuts, plus fibre and plant protein. It’s a balanced, nutritious meal.
- Can I make pesto pasta ahead? Absolutely. Store cooked pesto and roast veg separately. Reheat pasta, stir in pesto and veg, and add pasta water to freshen before serving.
- Is pesto pasta gluten-free? It can be. Simply swap in your favourite gluten-free pasta. The pesto and vegetables remain naturally gluten-free which is truly delicious and accommodating.