Hello summery, zesty, easy vegan creamy pesto pasta! This pesto comes together in 5 minutes and is the perfect accompaniment to roasted courgette, peas and rocket. You’ll be coming back for seconds, or if you’re like me – thirds.
You can make this pesto pasta with any pasta you like but I have a love affair with linguine at the moment. However, any type of pasta works, so choose your favourite.
When it comes to a quick and easy filling dinner, pesto pasta always wins. Pasta wins most days to be honest, and if I’m not eating pesto pasta I’m eating my arrabbiata linguine (told you I loved linguine!) OR macaroni cheese with the my favourite cheese sauce!
I make pesto pasta at least once weekly and it never gets old! I like to serve it with all the seasonal green vegetables and adding frozen peas is so quick and easy and are always in everyone’s freezer!
Let’s talk about the pesto. I use brazil nuts in this recipe because they have a rich and creamy flavour and are the perfect base to make this pesto creamy. Then comes the basil, garlic and lemon – essentials for a zesty, fresh pesto. Expect a creamy, nutty, zesty, garlicky and utterly addictive sauce.
Roasting the courgettes turns them soft and caramelized and they pair so perfectly with pesto. You know I’m a big fan of roasted veggies so of course they make an appearance here.
To make this dish even quicker you can leave out the roasted courgette and just use peas and rocket, or spinach. If you don’t like or have courgette, sub for a different vegetable such as mushrooms or red onion.
As always, if you make this recipe be sure to leave me a comment below and tag me on Instagram. I love seeing pictures of my recipes being recreated!
- 2 courgettes
- 1/2 cup (about 65 g) brazil nuts
- 2 garlic cloves
- 1 lemon
- 25 g basil
- 4 tbsp nutritional yeast
- 1/3 cup (100ml) olive oil
- 1/2 tsp sea salt
- 300 g linguine
- 1 cup frozen peas
- Handful of rocket
- Optional - 2 tbsp toasted pinenuts
Pre heat the oven to 180C/350F.
Slice the courgettes lengthways and then cut into semi circle slices. Place on a baking sheet with 1 tbsp oil and some salt and pepper. Place in the oven.
Make your pesto by adding the brazil nuts, garlic, basil, juice of the lemon, salt, nutritional yeast and a tbsp of the oil. Blitz in a blender for 20-30 seconds or until the sauce is creamy, adding the oil as you blend. You may need to add a little more olive oil if it is too thick.
Check the courgettes, they will need 15-20 minutes. They are ready when they are starting to brown and are all soft.
Boil a pan of water and once boiling add the linguine. Cook for 10 minutes or per packet instructions. In the last minute, add the frozen peas.
Drain and add the pesto to the linguine and peas. Stir well until all coated. Add the courgettes and handful of rocket.
Serve with extra lemon, toasted and vegan parmesan.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 897Total Fat: 74gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 55gCholesterol: 0mgSodium: 333mgCarbohydrates: 47gFiber: 13gSugar: 7gProtein: 24g