Creamy Vegan Pesto Pasta
User Reviews
5.0
3 reviews
Excellent
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
403 kcal
-
Course
Main Course
-
Cuisine
American
Creamy Vegan Pesto Pasta
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Penne pasta is dressed in a creamy, dairy-free pesto sauce and served with veggies to make this cozy vegan dinner.
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Ingredients
- 8 ounces dried penne pasta or your favorite pasta shape
- 2 tablespoons olive oil divided
- 6 ounces button or cremini mushrooms cleaned, stemmed and sliced
- 1 9 ounce package frozen artichoke hearts, thawed
- 2 tablespoons all-purpose flour
- 1 ½ cups Silk Unsweetened Cashewmilk
- ¼ cup prepared vegan pesto or to taste (store-bought or homemade)
- 1 tablespoon White miso paste
- 1 ½ teaspoons lemon juice
- 1 cup frozen peas thawed
- salt and pepper to taste
- Sliced fresh basil and red pepper flakes for serving (optional)
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Instructions
- Bring a large pot of water to a boil. Add the pasta and cook to al dente according to the package directions. Drain into a colander and return it to the pot. Toss with a dash of olive oil to prevent sticking.
- Coat the bottom of a large skillet with 1 tablespoon of olive oil and place it over medium heat. When the oil is hot, add the mushrooms. Cook them for about 5 minutes, until browned on the bottoms, then flip and cook about 5 minutes more, until browned on the opposite sides. Transfer the mushrooms to a plate.
- Add the remaining tablespoon of oil to the skillet. Once the oil is hot, add the artichoke hearts. Cook the for about 5 minutes, until they begin to brown. Return the mushrooms to the pot, then sprinkle in the flour, flipping the veggies until they're coated with flour. Drizzle in the Cashewmilk while stirring, then stir in the pesto, miso, and lemon juice, stirring well to fully dissolve the miso.
- Bring the mixture to a simmer and allow to cook for about 5 minutes, stirring occasionally, until the sauce thickens up and the mushrooms are tender.
- Stir in the peas and pasta and allow to cook just a minute more, until heated throughout. Remove the skillet from the heat and season with salt and pepper to taste.
- Divide onto plates and top with basil and red pepper flakes. Serve.
Nutrition Information
Show Details
Calories
403kcal
(20%)
Carbohydrates
55g
(18%)
Protein
12g
(24%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
1mg
(0%)
Sodium
372mg
(16%)
Potassium
421mg
(12%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
594IU
(12%)
Vitamin C
15mg
(17%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 55g | 18% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 1mg | 0% |
| Sodium | 372mg | 16% |
| Potassium | 421mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 594IU | 12% |
| Vitamin C | 15mg | 17% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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