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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Servings:
Ingredients
- 8 oz spaghetti
- 1 tablespoon olive oil
- 2 shallots
- ½ cup cherry tomatoes halved
- 2 cloves garlic
- ½ cup vegetable broth
- 4 tablespoon pesto vegan friendly variety
- salt and pepper to taste
- fresh basil
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 (Estimate per Serving)
Calories: 631kcalCarbohydrates: 95gProtein: 17gFat: 20gSaturated Fat: 3gCholesterol: 2mgSodium: 530mgPotassium: 430mgFiber: 5gSugar: 7gVitamin A: 913IUVitamin C: 11mgCalcium: 91mgIron: 2mg
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