20-Minute Vegan Pesto Pasta
Ingredients
Pasta and Tomatoes
-
8
ounces
pasta
-
½
tablespoon
coconut oil
-
2
cups
grape or cherry tomatoes, sliced
-
to taste
salt
-
to taste
pepper
-
2-4
tablespoons
vegan heavy cream or unsweetened non-dairy milk
-
3
tablespoons
vegan parmesan cheese, homemade or store-bought plus more for garnish
-
½ to ¾
cup
pesto, homemade or store-bought
-
2-4
tablespoons
pasta water
Basil Pesto
-
2 ½
cups
basil, stemmed and washed
-
⅓
cup
raw walnuts
-
2
tablespoons
vegan parmesan cheese
-
3
cloves
garlic
-
1
tablespoon
lime juice
-
½
teaspoon
sea salt
-
⅓
cup
olive oil, up to ½ cup
-
½
teaspoon
pepper, adjust to taste
Instructions
- 1. Boil salted water and cook the pasta according to package instructions.
- 2. While the pasta cooks, heat coconut oil in a skillet over medium-high heat and add the tomatoes, cooking until they burst, about 5 minutes.
- 3. Prepare the pesto by blending all pesto ingredients in a food processor until smooth.
- 4. Drain the pasta, reserving some cooking water, and add it to the skillet with the tomatoes.
- 5. Stir in the vegan heavy cream, vegan parmesan, and pesto, adjusting consistency with pasta water if needed.
- 6. Taste and adjust seasoning with salt and serve with extra vegan parmesan.
Nutrition Facts (estimated)
Servings
4 servings
Calories
609
Total fat
40g
Total carbohydrates
52g
Total protein
12g
Sodium
727mg
Cholesterol
2mg
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