Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vegan pesto fettuccine. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Vegan Pesto Fettuccine is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Vegan Pesto Fettuccine is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have 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. Take Brussel Sprouts
3. Get Whole Grain Pasta
4. Make ready Tomatoes
5. Make ready Balsamic Vinegar
6. Make ready Red onion
7. Get Red pepper
8. Take Green pepper
9. Get Yellow pepper
10. Get Oregano
11. Prepare Sea salt
12. Make ready Coconut oil
13. Prepare Lemon pepper
14. Get Juice of a lemon
15. Get Fresh basil
16. Get Garlic
17. Make ready White onion
18. Get Black Pepper

Vegan Ravioli in Spinach Pesto Alfredo Sauce - This recipe combines fresh ravioli with an easy, cheesy homemade vegan pesto Alfredo sauce and fresh. 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. Blitz the pine nuts with the remaining ingredients in a food processor until smooth.

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

Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. 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. Vegan Pesto Pasta. featured in Weekday Vegan Dinner Recipes.

So that’s going to wrap it up for this special food vegan pesto fettuccine recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!