Introduction: Indulge in the exquisite flavors of our Homemade Vegan Pesto Pasta with Peas, a culinary masterpiece that promises to tantalize your taste buds and nourish your body. This recipe celebrates the vibrant essence of fresh ingredients, combining fragrant basil pesto with tender pasta and sweet peas for a dish that is both satisfying and sophisticated. Whether you’re entertaining guests or treating yourself to a cozy night in, this delectable pasta creation is sure to elevate any dining experience.

Ingredients:

  • 12 ounces (340g) whole wheat pasta (such as spaghetti or penne)
  • 2 cups fresh basil leaves, packed
  • 1/3 cup pine nuts, toasted
  • 2 cloves garlic, minced
  • 1/4 cup nutritional yeast
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste
  • 1 cup fresh or frozen peas
  • Optional: cherry tomatoes, sliced, for garnish
  • Optional: vegan parmesan cheese, for serving

Instructions:

  1. Start by cooking the pasta according to the package instructions until al dente. Once cooked, drain the pasta and set it aside, reserving about 1/2 cup of the cooking water.
  2. While the pasta is cooking, prepare the basil pesto. In a food processor or blender, combine the fresh basil leaves, toasted pine nuts, minced garlic, nutritional yeast, extra virgin olive oil, and fresh lemon juice. Blend until smooth, scraping down the sides as needed. Season with salt and pepper to taste.
  3. In a large skillet or saucepan, heat a drizzle of olive oil over medium heat. Add the peas and sauté for 2-3 minutes, or until they are heated through and tender. If using frozen peas, you can cook them directly from frozen.
  4. Once the peas are cooked, add the cooked pasta to the skillet along with the prepared basil pesto. Toss everything together until the pasta is evenly coated in the pesto sauce. If the sauce seems too thick, you can add some of the reserved pasta cooking water to thin it out to your desired consistency.
  5. Continue to cook the pasta and pesto mixture for another 2-3 minutes, stirring occasionally, until everything is heated through.
  6. Remove the skillet from the heat and taste the pasta, adjusting the seasoning with more salt, pepper, or lemon juice if needed.
  7. To serve, divide the Vegan Pesto Pasta among plates and garnish with sliced cherry tomatoes and a sprinkle of vegan parmesan cheese, if desired.

Introduction: Indulge in the exquisite flavors of our Homemade Vegan Pesto Pasta with Peas, a culinary masterpiece that promises to tantalize your taste buds and nourish your body. This recipe celebrates the vibrant essence of fresh ingredients, combining fragrant basil pesto with tender pasta and sweet peas for a dish that is both satisfying and sophisticated. Whether you’re entertaining guests or treating yourself to a cozy night in, this delectable pasta creation is sure to elevate any dining experience.

Ingredients:

  • 12 ounces (340g) whole wheat pasta (such as spaghetti or penne)
  • 2 cups fresh basil leaves, packed
  • 1/3 cup pine nuts, toasted
  • 2 cloves garlic, minced
  • 1/4 cup nutritional yeast
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste
  • 1 cup fresh or frozen peas
  • Optional: cherry tomatoes, sliced, for garnish
  • Optional: vegan parmesan cheese, for serving

Instructions:

  1. Start by cooking the pasta according to the package instructions until al dente. Once cooked, drain the pasta and set it aside, reserving about 1/2 cup of the cooking water.
  2. While the pasta is cooking, prepare the basil pesto. In a food processor or blender, combine the fresh basil leaves, toasted pine nuts, minced garlic, nutritional yeast, extra virgin olive oil, and fresh lemon juice. Blend until smooth, scraping down the sides as needed. Season with salt and pepper to taste.
  3. In a large skillet or saucepan, heat a drizzle of olive oil over medium heat. Add the peas and sauté for 2-3 minutes, or until they are heated through and tender. If using frozen peas, you can cook them directly from frozen.
  4. Once the peas are cooked, add the cooked pasta to the skillet along with the prepared basil pesto. Toss everything together until the pasta is evenly coated in the pesto sauce. If the sauce seems too thick, you can add some of the reserved pasta cooking water to thin it out to your desired consistency.
  5. Continue to cook the pasta and pesto mixture for another 2-3 minutes, stirring occasionally, until everything is heated through.
  6. Remove the skillet from the heat and taste the pasta, adjusting the seasoning with more salt, pepper, or lemon juice if needed.
  7. To serve, divide the Vegan Pesto Pasta among plates and garnish with sliced cherry tomatoes and a sprinkle of vegan parmesan cheese, if desired.

Nutritional Information:

  • Serving Size: 1/4 of the recipe
  • Calories: 400
  • Total Fat: 18g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 150mg
  • Total Carbohydrates: 51g
  • Dietary Fiber: 10g
  • Sugars: 4g
  • Protein: 14g

Smart WW Points: 9 points per serving (without optional toppings)

Conclusion: With its vibrant colors, bold flavors, and wholesome ingredients, our Homemade Vegan Pesto Pasta with Peas is a true culinary delight that is as nourishing as it is delicious. Whether you’re looking for a quick and easy weeknight meal or planning a special dinner occasion, this recipe is sure to impress even the most discerning palates. So gather your ingredients, channel your inner chef, and prepare to savor every bite of this gourmet pasta masterpiece. Buon appetito!