High-Protein Vegan Pesto Pasta
This veggie-loaded & protein-packed vegan pesto pasta is bursting with flavor and really easy to make on a weekday! Smothered in creamy sauce, this plant-based 30-minute dinner will have your family licking their plates. It can be prepared ahead of time and also enjoyed cold as a quick lunch!
Ingredients
- 8 oz pasta of choice 225 g
- 1 recipe bean pesto
- 1 zucchini cut into cubes
- 1 cup green peas frozen (160g)
- 4 asparagus sprigs roughly chopped
- 1 tbsp toasted pine nuts
- 2 tbsp nutritional yeast
- Handful fresh basil leaves
- 1 tbsp freshly squeezed lemon juice
Instructions
- Heat water for the pasta in a medium pot and bring it to a boil while preparing your pesto.
- Once your water is boiling, add the dry pasta and cook according to package instructions.
- Within five minutes before your pasta is done, add your vegetables (zucchini, green peas and asparagus) into the same pot.
- When this time has elapsed, drain everything and put your cooked pasta and vegetables back into your pot or large serving bowl.
- Scoop your bean pesto on top of the cooked pasta and veggies, and mix well to combine. Be careful not to mash anything up at this point!
- Divide between serving bowls and garnish with nutritional yeast, basil, lemon juice and pine nuts.
Notes
- Fusilli, orecchiette or penne work perfectly because their shapes “trap” the delicious pesto.
- Feel free to change any of the vegetables to suit your preferences or seasonality!
- Any leftovers can be stored in the fridge for up to 3 days and reheated with some added liquid or enjoyed cold.
- Find storage & replacement tips in the article above.
Nutrition
Calories: 423kcal | Carbohydrates: 53g | Protein: 26g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 230mg | Fiber: 15g | Sugar: 6g