Vegan Pesto Linguine
Vegan Pesto Linguine

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, vegan pesto linguine. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Every week I'll be sharing a video of what I'm making for dinner. Today I'm making a quick, easy and tasty vegan pesto linguine with a side salad. Toss with linguine and lemon zest for a refreshing dinner. Reviews for: Photos of Vegan Linguine With Spinach Pesto.

Vegan Pesto Linguine is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Vegan Pesto Linguine is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have vegan pesto linguine using 10 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Vegan Pesto Linguine:
  1. Take 10 oz whole-wheat linguine
  2. Get 1 cup dairy-free basil and garlic pesto
  3. Prepare 8 oz kale
  4. Make ready 8 oz peas
  5. Make ready 3 oz roasted red peppers
  6. Make ready 3 oz fennel
  7. Make ready 1/4 oz parsley
  8. Get 1 tsp nutritional yeast
  9. Make ready 3 tbsp pine nuts
  10. Get olive oil

Most of these ingredients, including the slender, hot Thai chile. This cilantro peanut pesto linguini is an Asian inspired version of an Italian classic with flavors that mimic those of a savory peanut sauce. Stir the pesto into the pasta and serve. This recipe was provided by a chef, restaurant or culinary professional.

Instructions to make Vegan Pesto Linguine:
  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 :)

Stir the pesto into the pasta and serve. This recipe was provided by a chef, restaurant or culinary professional. Pesto is made of parmesan cheese: Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to. This gorgeous vegetable linguine is packed with fresh veggies and flavor and it's so colorful too. Put the linguine on to cook according to package directions.

So that’s going to wrap it up for this exceptional food vegan pesto linguine recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!