Vegan Pesto Linguine
Vegan Pesto Linguine

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, vegan pesto linguine. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vegan Pesto Linguine is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Vegan Pesto Linguine is something that I have loved my entire life.

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.

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

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

Steps 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 is going to wrap this up for this exceptional food vegan pesto linguine recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!