why make this recipe
This 9-Ingredient Vegan Zucchini Pesto Pasta is an easy and delicious way to enjoy a healthy meal. It uses fresh ingredients that are full of flavor and nutrition. This dish is perfect for anyone looking to eat more plant-based meals without sacrificing taste. Plus, it’s quick to prepare, making it a great choice for busy weeknights!
how to make 9-Ingredient Vegan Zucchini Pesto Pasta
Ingredients:
- 3 medium zucchinis
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 2 cloves garlic, toasted
- 1/4 cup nutritional yeast
- 1/4 cup olive oil
- Salt to taste
- Pepper to taste
- Pasta of choice
Directions:
- Spiralize the zucchinis or cut them into thin strips.
- In a food processor, combine the basil, pine nuts, garlic, nutritional yeast, salt, and pepper.
- With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
- Cook the pasta according to package instructions.
- In a large pan, add the cooked pasta, zucchini, and pesto, and toss to combine over low heat.
- Serve warm.
how to serve 9-Ingredient Vegan Zucchini Pesto Pasta
Serve the pasta warm on individual plates. You can sprinkle some extra nutritional yeast or fresh basil on top for added flavor and presentation. This dish pairs well with a side salad or some crusty bread to soak up any leftover pesto!
how to store 9-Ingredient Vegan Zucchini Pesto Pasta
Store any leftovers in an airtight container in the fridge. It is best eaten within 2-3 days. To reheat, warm it gently in a pan over low heat. You may want to add a splash of olive oil or a bit of water to help loosen it up.
tips to make 9-Ingredient Vegan Zucchini Pesto Pasta
- If you don’t have a spiralizer, you can simply slice the zucchinis thinly.
- Toasting the pine nuts and garlic enhances their flavor, so take a few extra minutes for this step.
- Feel free to adjust the amount of olive oil to achieve your preferred pesto consistency.
- If you want a little kick, add some red pepper flakes to the pesto mixture.
variation
You can use other nuts like walnuts or almonds in place of pine nuts. If you don’t have fresh basil, try using spinach or arugula for a different flavor. Add cherry tomatoes or sautéed bell peppers for extra veggies in your pasta.
FAQs
Can I use store-bought pesto instead of making my own?
Yes, you can use store-bought vegan pesto for a quicker option. Just mix it with the cooked pasta and zucchini.
Is this recipe gluten-free?
You can make it gluten-free by using gluten-free pasta. Check labels to ensure the pasta is truly gluten-free.
Can I freeze the pesto?
Yes, you can freeze the pesto. Store it in ice cube trays, and once frozen, transfer to a freezer bag for easy portioning.
