Recipe: Perfect Vegan Pesto Fettuccine

Vegan Pesto Fettuccine. How to Make Vegan Pesto Pasta. Prepare the pasta - In a large pot, boil the pasta in salt water. Make the pesto - In a blender, combine basil, olive oil, pine nuts, and garlic.

Once drained, return the pasta to the pot, and stir in the pesto, adding reserved pasta water until the sauce reaches desired consistency. This super-easy vegan pesto pasta could become your weekday dinner of choice. It is vegan, gluten-free, soy-free, and wfpb no oil. You can have Vegan Pesto Fettuccine using 18 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vegan Pesto Fettuccine

1. Prepare of Homemade Basil Pesto.
2. Prepare of Brussel Sprouts.
3. It's of Whole Grain Pasta.
4. Prepare of Tomatoes.
5. Prepare of Balsamic Vinegar.
6. You need of Red onion.
7. You need of Red pepper.
8. You need of Green pepper.
9. You need of Yellow pepper.
10. You need of Oregano.
11. It's of Sea salt.
12. You need of Coconut oil.
13. Prepare of Lemon pepper.
14. Prepare of Juice of a lemon.
15. It's of Fresh basil.
16. You need of Garlic.
17. Prepare of White onion.
18. You need of Black Pepper.

It's healthy, nutritious, super tasty and so easy to make! To reheat this pesto pasta, microwave it or warm on the stove. Use regular pesto for a non-vegetarian version. Just FYI, Parmesan cheese, which is normally added in.

Vegan Pesto Fettuccine instructions

1. Boil water for noodles. Wash vegetables. Peel onions..
2. Dice garlic, red onion, green, yellow, red and orange peppers. Slice Brussel sprouts in half..
3. Slice tomatoes once, and then cut slices in half. Put tomato pieces in a bowl. Pour balsamic vinegar on tomatoes to soak for full absorption. Sprinkle oregano and sea salt on to tomatoes. Put aside for later..
4. Pour coconut oil in fry pan. Heat on medium high. Place Brussel sprouts faced down in one single layer into the oil. Brown them, flip once, Brown the other side. Cover with lid for 5 minutes. When done, pour into a bowl. Squeeze a fresh lemon into Brussel sprouts. Season with lemon pepper, onion powder, sea salt and garlic powder..
5. Pour coconut oil in pan. Heat to medium high. Add all diced peppers, and red onions. Sauté until brown sear. Sprinkle sea salt..
6. Create Pesto Sauce.

Use with pasta, salads, over pizza, over garlic bread, roasted veggies, sandwiches, lasagna, wraps! When there is abundance of fresh herbs, dont let them sit and spoil. Make a flavorful and easy pesto and use or freeze! Pesto is a sauce that is believed to have originated in the Liguria region of northwestern Italy. This creamy vegan pesto pasta sauce is incredibly quick, easy, and delicious!