Recipe: Perfect Vegan Pesto Linguine

Vegan Pesto Linguine. 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.

This dish is made with chewy soft rice noodles, creamy thick coconut milk, and fragrant Thai basil pesto. Try our linguine with peas and mint pesto for a vegetarian linguine recipe for the whole family. Redolent of garlic, lemongrass, and pungent herbs, this Asian-style pesto makes a fabulous fusion dish when combined with linguine. Vegan Pesto Linguine most diverse and have mind sense that unique. Few types of Vegan Pesto Linguine recipes are also enough simple to process and dont take lengthy. Even though not everyone likes Vegan Pesto Linguine food, nowadays some people are got attached and like the various Vegan Pesto Linguine foods available. This can be seen from the number of restaurants that prepare Vegan Pesto Linguine as one of the dish. You can cook Vegan Pesto Linguine using 10 ingredients and 11 steps. Here is how you cook that.

Ingredients of Vegan Pesto Linguine

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

Vegan Pesto Linguine step by step

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 :).

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. When it's cooked, drain and rinse it and. This Vegan Broccoli Pesto Pasta With Whipped Tofu Ricotta is filled with a chunky, healthy… When you're craving pasta this Simple Vegan Ricotta & Spinach Linguine will hit the spot.

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