Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, vegan pesto linguine. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Vegan Pesto Linguine is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Vegan Pesto Linguine is something that I’ve loved my whole life.

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To begin with this particular recipe, we have to prepare a few components. You can cook vegan pesto linguine using 10 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Pesto Linguine:

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

Prepare the pasta - In a large pot, boil the pasta in salt water. Make the pesto - In a blender, combine basil, olive oil, pine nuts, and garlic. Combine - In a large bowl, toss the pasta and pesto together. Scroll down for the full detailed instructions and measurements.

Steps to make 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 :)

Combine - In a large bowl, toss the pasta and pesto together. Scroll down for the full detailed instructions and measurements. Storage - Store in an airtight. 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.

So that’s going to wrap it up with this special food vegan pesto linguine recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!