Creamy Vegan Pesto Pasta: Your Weeknight Dinner Hero!
Vegan pesto pasta: master this flavorful, dairy-free dish in under 30 minutes. Perfect for a quick, healthy, and satisfying dinner option.
Ingredients
- 8 ounces vegan pappardelle (or other pasta)
- 1 packed cup fresh basil leaves (1 ounce)
- 6 artichoke hearts (jarred or canned, drained and squeezed slightly to remove excess liquid)
- 2 tablespoons shelled pumpkin seeds (pepitas)
- 1 tablespoon lemon juice (About half a lemon)
- 1 clove garlic
- 1/2 teaspoon white miso paste
- 1 teaspoon extra virgin olive oil (optional)
- 1 batch roasted chickpeas
Instructions
- Cook pasta according to package directions.
- While pasta is cooking, combine basil leaves, artichoke hearts, shelled pumpkin seeds, lemon juice, garlic, and white miso paste in a food processor until it is fully combined. Scrape down the sides, as needed, and continue processing until the pesto is mostly smooth.
- After the pasta is finished cooking, drain in a colander.
- Move the noodles to a large mixing bowl, and toss with extra virgin olive oil to prevent sticking (optional). Spoon the artichoke pesto over the pasta, and toss until evenly combined.
- Serve pasta topped with air fried or roasted chickpeas.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.