Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, vegan pesto fettuccine. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vegan Pesto Fettuccine is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Vegan Pesto Fettuccine is something that I’ve loved my entire life. They are nice and they look wonderful.

Our Chicken Recipes Are Healthy, Versatile And Tasty. View The Range On Our Site. Just Follow These Easy Chicken Recipes For A Meal To Remember. Great recipe for Vegan Pesto Fettuccine.

To get started with this recipe, we have to first prepare a few ingredients. You can cook vegan pesto fettuccine using 18 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Vegan Pesto Fettuccine:

1. Take Homemade Basil Pesto
2. Get Brussel Sprouts
3. Get Whole Grain Pasta
4. Get Tomatoes
5. Prepare Balsamic Vinegar
6. Take Red onion
7. Prepare Red pepper
8. Prepare Green pepper
9. Prepare Yellow pepper
10. Make ready Oregano
11. Prepare Sea salt
12. Make ready Coconut oil
13. Take Lemon pepper
14. Get Juice of a lemon
15. Prepare Fresh basil
16. Take Garlic
17. Prepare White onion
18. Prepare Black Pepper

Blitz the pine nuts with the remaining ingredients in a food processor until smooth. Spoon the pesto into a jar and top with a thick drizzle of olive oil. Will keep stored in the fridge for up to a week. To a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.

Instructions to make Vegan Pesto Fettuccine:

1. Boil water for noodles. Wash vegetables. Peel onions.
2. Dice garlic, red onion, green, yellow, red and orange peppers. Slice Brussel sprouts in half.
3. Slice tomatoes once, and then cut slices in half. Put tomato pieces in a bowl. Pour balsamic vinegar on tomatoes to soak for full absorption. Sprinkle oregano and sea salt on to tomatoes. Put aside for later.
4. Pour coconut oil in fry pan. Heat on medium high. Place Brussel sprouts faced down in one single layer into the oil. Brown them, flip once, Brown the other side. Cover with lid for 5 minutes. When done, pour into a bowl. Squeeze a fresh lemon into Brussel sprouts. Season with lemon pepper, onion powder, sea salt and garlic powder.
5. Pour coconut oil in pan. Heat to medium high. Add all diced peppers, and red onions. Sauté until brown sear. Sprinkle sea salt.
6. Create Pesto Sauce

Will keep stored in the fridge for up to a week. To a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms. Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. An easy vegan pesto for pasta, sandwiches and jazzing up soups. It's full of goodness with almonds high in essential fats, fibre, anti-inflammatory garlic and plenty of vitamins.

So that’s going to wrap this up for this exceptional food vegan pesto fettuccine recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!