Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, vegan pesto linguine. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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. Every week I'll be sharing a video of what I'm making for dinner.
Vegan Pesto Linguine is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Vegan Pesto Linguine is something which I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can have vegan pesto linguine using 10 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Vegan Pesto Linguine:
- Get 10 oz whole-wheat linguine
- Prepare 1 cup dairy-free basil and garlic pesto
- Prepare 8 oz kale
- Get 8 oz peas
- Prepare 3 oz roasted red peppers
- Get 3 oz fennel
- Make ready 1/4 oz parsley
- Make ready 1 tsp nutritional yeast
- Make ready 3 tbsp pine nuts
- Get olive oil
The Best Vegetarian Linguine Recipes on Yummly Red Chili Linguine, Pesto Linguine Alfredo, Oven-roasted Summer Vegetable Linguine. This cilantro peanut pesto linguini is an Asian inspired version of an Italian classic with flavors that mimic those of a savory peanut sauce. 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.
Instructions to make Vegan Pesto Linguine:
- Cook linguine noodles in boiling water for 9-12 minutes.
- Strain linguine, return to pot and drizzle with 3-4 tablespoons of olive oil.
- Chop kale into bite sized pieces and discard the large stems.
- Remove the core from fennel and dice into small pieces.
- Destem parsley and chop the leaves.
- Place pine nuts in a dry sauté pan and cook until toasted, 2-3 minutes. Roughly chop them after.
- Heat 3 tablespoons olive oil in the same pan and add the fennel. Season with salt & pepper and cook for 6-8 minutes.
- Add roasted red peppers, peas and kale and combine. Cook until the kale is slightly wilted and vibrant, 3-5 minutes.
- 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.
- Remove pot from heat. Add dairy free basil and garlic pesto and stir.
- Garnish the finished bowl with parsley, nutritional yeast and the toasted pine nuts :)
This fresh and flavorful spinach pesto sauce makes an attractive sauce for linguine or spaghetti. Place linguine on large serving platter. This vegan pesto is the perfect addition to so many dishes. It's great on everything from pizza to pasta to sandwiches, and beyond. Author: Jasmine @ Sweet Simple Vegan.
So that’s going to wrap it up with this exceptional food vegan pesto linguine recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
