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–+ servings
pesto pasta in a large red dish

Vegetarian Pasta Pesto

Vegetarian pasta pesto is the perfect quick summer meal that doesn't require much cooking.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 7 servings
Calories 426 kcal

Equipment

  • 1 blender
  • 1 cutting board
  • 1 knife
  • 1 pot
  • 1 colander
  • 1 can opener
  • 1 large pasta dish

Ingredients
  

Pesto sauce

  • 1 cup baby spinach
  • 1 cup basil
  • 1/2 cup almonds, sliced any nut or seed can be used
  • 1/4 cup olive oil
  • 1/4 cup unsweetened almond milk any milk can be used
  • 1/4 cup nutritional yeast
  • 2 cloves garlic
  • 1 dash salt optional
  • 1 dash crushed red pepper optional

Other ingredients

  • 12 oz. cherry tomatoes, cut in half
  • 15 oz. can chickpeas, rinsed with water and drained
  • 1 pound box of pasta any type

Instructions
 

  • Put all the pesto ingredients into a blender. Blend till a smooth paste.
  • Cook pasta according to package instructions.
  • Drain and rinse chickpeas well.
  • Wash and cut cherry tomatoes in half.
  • Coat pasta with pesto sauce. Top with chickpeas and tomatoes. Enjoy!

Nutrition

Calories: 426kcalCarbohydrates: 61gProtein: 15gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.001gSodium: 199mgPotassium: 464mgFiber: 7gSugar: 3gVitamin A: 834IUVitamin C: 13mgCalcium: 84mgIron: 3mg
Keyword dairy free, easy, healthy, plant based, vegan, vegetarian
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