Super Veggie Pesto Pasta (Oil-Free)

Updated: Apr 20

Recipe by Sarah Ottino (@veganrecipesandvibes)

Yield: 3 servings | Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes

This is a super easy recipe that is fantastic for when you have a ton of produce in your fridge that you need to use up. It's a very forgiving recipe, and you can adjust the quantities as needed depending on what veggies you have. The vegan pesto is creamy and flavorful, and mixes well with any combination of veggies. Try this easy plant-based recipe out and let me know how you like it in the comments!


Ingredients:

  • 1/2 box (8oz) whole wheat spaghetti or angel hair pasta

  • 1 cup baby bella mushrooms

  • 1 cup broccoli

  • 1 cup grape tomatoes

  • 3-4 handfuls of fresh kale

  • 3 garlic cloves

  • 1/2 cup of oil-free pesto (find the recipe here and below)

Oil-Free Pesto:

  • 1 cup fresh basil leaves

  • 1 tbsp plain hummus (garlic hummus also works)

  • 1/2 garlic clove

  • 2.5 tbsp walnuts

  • 1/2 tbsp nutritional yeast

  • Salt & pepper to taste

  • Unsweetened almond milk or water for thinning (optional)

Directions:

  • Boil a large pot of water and cook the pasta according to the instructions on the box.

  • Meanwhile, prep your veggies: ○ Chop your mushrooms and broccoli. Slice the tomatoes in halves. Roughly chop the kale leaves (do not use the stems). Slice the garlic into thin slices.

  • Heat a frying pan over medium.

  • Add in all your chopped veggies, except for the garlic. ○ You shouldn't need to add oil here. If the veggies start to stick to the pan, add a splash of water.

  • Cook until veggies begin to get tender and fragrant.

  • Add in your garlic and cook for another 2-3 minutes.

  • Separately, make the pesto by combining all your pesto ingredients into a food processor. Blend until creamy and smooth. ○ If it's too thick, add a tiny bit of water/milk. Just a tiny bit! ○ You can read more tips on how to make this pesto here.

  • The pasta should be done by now. Drain it and place back into the pot.

  • Add in your veggies and pesto to the pasta.

  • Toss gently to combine evenly.

  • Serve with a sprinkle of nutritional yeast, crushed walnuts, or fresh basil leaves.

Tips and Tricks:

  • The proportions of the pesto ingredients are very flexible. You can add more basil, garlic, and herbs as needed until you get it exactly the way you want.

  • You can also use a totally different sauce if you're not a pesto fan. Try this super veggie pasta with red sauce, vegan alfredo, or capers & white wine!

Nutrition & Servings: (calculated by MyFitnessPal)

  • Servings: 3 decent size servings

  • Calories: 400

  • Total Fat: 8.6g

  • Carbs: 64g

  • Protein: 17g

^ Nutrition facts do not include additional toppings. Nutrition facts may change slightly if additional ingredients are added.



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