Om Bla Bla

Vegan Pesto Pasta Recipe

Name: Vegan Pesto Pasta Recipe
Prep time: 15 min
Total time: 20 min
Ingredients: For the Pesto Sauce:; 2 cups fresh basil leaves, packed; 1/2 cup pine nuts; 1/2 cup extra-virgin olive oil; 2 cloves garlic, peeled; 1/2 tsp salt; 1/4 tsp black pepper; For the Pasta:; 1 lb. of your preferred pasta (such as spaghetti, linguine, or fettuccine); 2 tbsp extra-virgin olive oil; 1/2 cup cherry tomatoes, halved; 1/2 cup sliced mushrooms; 1/4 cup sliced black olives; Salt and pepper, to taste; Optional: vegan parmesan cheese, for serving

Cuisine Diet Italian Vegan

How to make Vegan Pesto Pasta ?

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serve: 4

Ingredients for Vegan Pesto Pasta Recipe

#	Ingredients
1.	For the Pesto Sauce:
2.	2 cups fresh basil leaves, packed
3.	1/2 cup pine nuts
4.	1/2 cup extra-virgin olive oil
5.	2 cloves garlic, peeled
6.	1/2 tsp salt
7.	1/4 tsp black pepper
8.	For the Pasta:
9.	1 lb. of your preferred pasta (such as spaghetti, linguine, or fettuccine)
10.	2 tbsp extra-virgin olive oil
11.	1/2 cup cherry tomatoes, halved
12.	1/2 cup sliced mushrooms
13.	1/4 cup sliced black olives
14.	Salt and pepper, to taste
15.	Optional: vegan parmesan cheese, for serving

Steps of Vegan Pesto Pasta Recipe

#	Steps
1.	Begin by making the pesto sauce. In a food processor, combine the basil leaves, pine nuts, garlic, salt, and pepper. Pulse until finely chopped.
2.	With the food processor running, slowly pour in the olive oil until the mixture is smooth and well combined.
3.	Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
4.	While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the cherry tomatoes, mushrooms, and olives, and sauté until the vegetables are tender and lightly browned.
5.	Drain the pasta and reserve 1/2 cup of the cooking water. Add the cooked pasta and pesto sauce to the skillet with the vegetables. Toss to coat the pasta with the sauce, adding a bit of the reserved cooking water as needed to thin out the sauce.
6.	Season with salt and pepper to taste. Serve hot, topped with vegan parmesan cheese if desired.

Tips:

If you don't have pine nuts, you can substitute with walnuts or almonds for a similar flavor.
Make sure to reserve some of the cooking water when draining the pasta. This starchy water can help to thicken and emulsify the sauce.
Customize the vegetables to your liking - try adding roasted red peppers, zucchini, or spinach for extra flavor and nutrition.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.