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Vegan Summer Pesto Pasta
This is the simple vegan pasta recipe you need for busy weekday dinners. This vegan pesto pasta is bursting with flavor from fresh tomatoes and garlic - and ready in just 15 minutes!
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Course:
Main dish
Cuisine:
Italian
Diet:
Vegan, Vegetarian
Keyword:
vegan pesto pasta
Cook Time:
15
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
2
Calories:
631
kcal
Author:
Veg Kitchen
Ingredients
8
oz
spaghetti
1
tbsp
olive oil
2
shallots
½
cup
cherry tomatoes
halved
2
cloves
garlic
½
cup
vegetable broth
4
tbsp
pesto
vegan friendly variety
salt and pepper
to taste
fresh basil
US Customary
-
Metric
Instructions
Boil water for the pasta. When the water is boiling, add the pasta and cook for 10 minutes.
Mince the French shallots, tomatoes, and garlic. Cook them in a large sauce pan with oil for 2–3 minutes.
Add the vegetable broth, pesto, salt, and pepper. Bring to a boil, then reduce to low heat for a few minutes.
Once pasta is cooked, drain and add to sauce. Mix well.
Serve in a bowl and add fresh basil on top.
Nutrition
Calories:
631
kcal
|
Carbohydrates:
95
g
|
Protein:
17
g
|
Fat:
20
g
|
Saturated Fat:
3
g
|
Cholesterol:
2
mg
|
Sodium:
530
mg
|
Potassium:
430
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
913
IU
|
Vitamin C:
11
mg
|
Calcium:
91
mg
|
Iron:
2
mg
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