Good afternoon here we will give you a recipe vegan pesto linguine which is appetizing The way making it is very easy. You just need to be careful to get results from vegan pesto linguine which has aroma and taste that can evoke our tastes.

So that the result of vegan pesto linguine, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare vegan pesto linguine delicious as long as you know the tricks and how to make this dish you can be treat very special.

Ingredients and seasonings required for make

1. Prepare 10 oz whole-wheat linguine
2. Prepare 1 cup dairy-free basil and garlic pesto
3. Prepare 8 oz kale
4. Use 8 oz peas
5. Prepare 3 oz roasted red peppers
6. Prepare 3 oz fennel
7. Take 1/4 oz parsley
8. Prepare 1 tsp nutritional yeast
9. Prepare 3 tbsp pine nuts
10. Prepare olive oil

Bring to a boil, then reduce to low heat for a few minutes. How to make vegan pesto pasta Heat enough water for your pasta in a medium-sized pot and bring it to a boil. Make the bean pesto Get your food processor and add spinach, garlic, basil, hemp seeds, walnuts and all the spices to it. Pulse a few times, then add the cannellini beans and process until well incorporated.

How to cook Vegan Pesto Linguine:

1. Cook linguine noodles in boiling water for 9-12 minutes.
2. Strain linguine, return to pot and drizzle with 3-4 tablespoons of olive oil.
3. Chop kale into bite sized pieces and discard the large stems.
4. Remove the core from fennel and dice into small pieces.
5. Destem parsley and chop the leaves.
6. Place pine nuts in a dry sauté pan and cook until toasted, 2-3 minutes. Roughly chop them after.
7. Heat 3 tablespoons olive oil in the same pan and add the fennel. Season with salt & pepper and cook for 6-8 minutes.
8. Add roasted red peppers, peas and kale and combine. Cook until the kale is slightly wilted and vibrant, 3-5 minutes.
9. Return pot with linguine back over medium heat. Add the veggies to the pot and stir to combine. Cook 1-2 minutes, until liquid is absorbed.
10. Remove pot from heat. Add dairy free basil and garlic pesto and stir.
11. Garnish the finished bowl with parsley, nutritional yeast and the toasted pine nuts :)
12. Done and ready to serve!

Toss the salad with the sauce and serve immediately. Make sandwiches and wraps using the pesto as a spread. It is a thick pesto pasta sauce (with the help of cashew cream) that is flavored with arugula and pine nuts. In addition to being vegan, this Victoria Fine Foods pesto is also Kosher, gluten-free, and non-GMO! Break into rough small sized pieces Add nutritional yeast (and salt if using) to the bowl.

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