Vegan Pesto Linguine

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, vegan pesto linguine. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look 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 popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Vegan Pesto Linguine is something that I have loved my entire life. They’re nice and they look fantastic.

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

The ingredients needed to make Vegan Pesto Linguine:
  1. Take 10 oz whole-wheat linguine
  2. Prepare 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. Take 3 oz fennel
  7. Take 1⁄4 oz parsley
  8. Take 1 tsp nutritional yeast
  9. Take 3 tbsp pine nuts
  10. Make ready 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 this up with this exceptional food vegan pesto linguine recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!