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How to Cook Delicious Vegan Pesto Linguine

Vegan Pesto Linguine.

You can have Vegan Pesto Linguine using 10 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Vegan Pesto Linguine

  1. You need 10 oz of whole-wheat linguine.
  2. You need 1 cup of dairy-free basil and garlic pesto.
  3. You need 8 oz of kale.
  4. You need 8 oz of peas.
  5. Prepare 3 oz of roasted red peppers.
  6. It’s 3 oz of fennel.
  7. You need 1/4 oz of parsley.
  8. You need 1 tsp of nutritional yeast.
  9. You need 3 tbsp of pine nuts.
  10. Prepare of olive oil.

Vegan Pesto Linguine instructions

  1. Cook linguine noodles in boiling water for 9-12 minutes..
  2. Strain linguine, return to pot and drizzle with 3-4 tablespoons of olive oil..
  3. Chop kale into bite sized pieces and discard the large stems..
  4. Remove the core from fennel and dice into small pieces..
  5. Destem parsley and chop the leaves..
  6. Place pine nuts in a dry sauté pan and cook until toasted, 2-3 minutes. Roughly chop them after..
  7. Heat 3 tablespoons olive oil in the same pan and add the fennel. Season with salt & pepper and cook for 6-8 minutes..
  8. Add roasted red peppers, peas and kale and combine. Cook until the kale is slightly wilted and vibrant, 3-5 minutes..
  9. 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..
  10. Remove pot from heat. Add dairy free basil and garlic pesto and stir..
  11. Garnish the finished bowl with parsley, nutritional yeast and the toasted pine nuts :).

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