Vegan Summer Pesto Pasta

This is the simple pasta recipe you need for busy weekday dinners. Pesto and pasta combine in this recipe for a quick and delicious vegan meal.


Vegan Summer Pesto Pasta
Serves: 2
  • 250 g spaghetti
  • 1 tbsp olive oil
  • 2 French shallots
  • ½ cup cherry tomatoes, halved
  • 2 cloves garlic
  • ½ cup vegetable broth
  • 4 tbsp pesto
  • salt and pepper, to taste
  • fresh basil
  1. Boil water for the pasta. When the water is boiling, add the pasta and cook for 10 minutes.
  2. Mince the French shallots, tomatoes, and garlic. Cook them in a large sauce pan with oil for 2–3 minutes.
  3. Add the vegetable broth, pesto, salt, and pepper. Bring to a boil, then reduce to low heat for a few minutes.
  4. Once pasta is cooked, drain and add to sauce. Mix well.
  5. Serve in a bowl and add fresh basil on top.


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Vegan recipes by VegKitchen